4 cups peeled, seeded, and chopped cantaloupe (about 1 large melon)
4 cups peeled, pitted, and chopped peaches (about 4 medium-sized peaches)
6 cups sugar
¼ cup lemon juice
1 tsp grated lemon rind
Combine cantaloupe and peaches in a Dutch oven or large sauce pan; 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 ¼ inch from the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in a boiling-water bath for 5 minutes.