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.
Source: "The New York Times Southern Heritage
Cookbook" by Jean Hewitt
