---------- Recipe via Meal-Master (tm) v8.03
  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
   2. Add the sugar, lemon juice and syrup and boil
   rapidly until mixture is thick. Stir to prevent
   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.
   Source: “The New York Times Southern Heritage
   Cookbook” by Jean Hewitt