Peach Cantaloupe Conserve
|Chopped peeled cantaloupe||4 Cup (64 tbs)|
|Chopped peeled peaches||4 Cup (64 tbs)|
|Sugar||6 Cup (96 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Combine the cantaloupe and peaches in a large heavy saucepan.
Simmer for 20 minutes, stirring until enough liquid collects to prevent fruit from sticking.
Add remaining ingredients except walnuts and cook, stirring frequently, until thick.
Add the walnuts and boil for 3 minutes.
Ladle into hot jars and seal.