Peach Cantaloupe Conserve Ice Cream Topping - cooking recipe

Ingredients

4 c. peaches, diced
4 c. cantaloupe, diced
4 lemons (juice and grated rind)
6 c. sugar
1 c. English walnuts, blanched and chopped

Preparation

Peel and dice peaches and cantaloupe.
Combine all ingredients except nut meats.
Cook mixture until thick and clear.
Add nut meats and pour into sterilized jars to within 1/2-inch of top.
Put cap; screw bands tight.
Process in boiling water bath 10 minutes. Yield:
6 to 8 oz. jars.