Title: Peach melon conserve
 Categories: Jam/jelly
      Yield: 10 Jelly jars
 
      6 c  Peaches; peeled/diced
      2 c  Cantaloupe; diced
      6 c  Sugar
    1/4 c  Lemon juice
    1/4 c  Preserved ginger
      2 tb Syrup from preserved ginger
    1/2 c  Pecans, chopped
 
  1. Place the peaches and cantaloupe in a kettle and simmer gently
  thirty minutes, stirring to prevent sticking.
  
  2. Add the sugar, lemon juice and syrup and boil rapidly until
  mixture is thick. Stir to prevent sticking.
  
  3. Stir in the ginger and pecans and pour into hot sterilized jars.
  Pour two thin layers of paraffin wax over. Cool, cover and store in a
  cool, dry, dark place.