2 lbs. peaches
2 lbs. canteloupe
1/4 tsp. salt
4 lbs. or 8 c. sugar
1/2 tsp. cinnamon

Peel and slice peaches. Peel, seed and slice canteloupe in small pieces. Combine peaches, canteloupe, and sugar. Stir until sugar is dissolved. Bring to boil. Add cinnamon and salt. Cook until thick stirring occasionally. Pour in sterilized jars and seal. Yield: 5 pints.