Instructions: Treat peaches and apricots to prevent darkening while preparing other ingredients. Combine water, sugar, lemon juice and curry powder. Bring to a boil. Reduce heat and add peaches, apricots, pineapple and cantaloupe.

Simmer just until fruit is hot through. Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling. Leave 1/2 inch head space.

Pour hot syrup over fruit, leaving 1/2 inch head space. Remove air bubbles.

Adjust caps. Process 30 minutes in boiling water bath.

Yield: about 4
quarts.

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