Preparation:
Combine contaloupe and peaches in large saucepan. simmer 20 minutes, stirring until there is enough liquied to prevent fruit from sticking.
Add sugar and lemon juice. coil until thick, add nutmeg, salt, lemon peel and nuts, boil 3 minutes.
Ladle into sterized hot hars to within 1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath for 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.
Makes 4 to 5 half pints. |
