Instructions: Place the peaches and cantaloupe in a kettle and simmer gently for 30 minutes, stirring to prevent sticking. Add the sugar, lemon juice and syrup and boil rapidly until mixture is thick. Stir to prevent sticking.

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.

Makes 10 jelly jars.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.