3 c. chopped cantaloupe (1 med.)
3 c. chopped peaches (about 6)
4 1/2 c. sugar
3 tbsp. lemon juice
1/3 c. slivered blanched almonds
1/2 tsp. ground nutmeg
1/4 tsp. grated orange peel

In large kettle or Dutch oven mix cantaloupe and peaches; bring to a full rolling boil, stirring constantly. Add the sugar and lemon juice; return to a full rolling boil. Boil, uncovered, 12 minutes. Add the almonds, nutmeg, orange peel and 1/4 teaspoon salt; boil hard, uncovered, until syrup sheets off a metal spoon, 4-5 minutes. Remove from heat; quickly skim off foam. Pour at once into hot, sterilized jars; seal. Makes 7 half pints or 3 1/2 pints.