4 c. chopped, peeled cantaloupe
4 c. chopped, peeled peaches
1/4 c. lemon juice
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. grated lemon peel
1/2 c. chopped walnuts

Combine cantaloupe and peaches in large heavy saucepan. Simmer 20 minutes stirring until enough liquid collect to prevent sticking. Add remaining ingredients, except walnuts and cook, stirring frequently, until thick. Add the walnuts and boil 3 minutes. Ladle into hot jars and seal. 4 to 5 half pints.