4 c. chopped, peeled cantaloupe
4 c. chopped, peeled peaches
6 c. sugar
1/4 c. lemon juice
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. grated lemon rind

In a large, heavy kettle combine the first 3 ingredients. Place over low heat and cook, stirring occasionally, until enough juice forms to prevent scorching. Add the lemon juice and simmer until the mixture is thick, about 1 1/2 hours. Add nutmeg, salt and lemon rind. Continue cooking for 5 minutes. Pour into hot, sterilized jars and seal. Makes about 2 1/2 pints.