CANTALOUPE-PEACH JAM

4 cups peeled, seeded, and chopped cantaloupe (about 1 large)
4 cups peeled, seeded, and chopped peaches (about 4 medium)
6 cups sugar
1/4 cup lemon juice
1 teaspoon grated lemon rind

*COMBINE cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

*ADD sugar and lemon juice, stirring well. Bring to a boil stirring constantly. Reduce heat, and simmer 30 minutes or until thickened.

*ADD lemon rind, and cook 3 additional minutes, stirring constantly. Remove from heat; skim off foam.

*POUR hot jam into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

*PROCESS in a boiling-water bath 10 minutes.

YIELD: 6 half pints.