3 lb Peaches, peeled and sliced

      2 lb Apricots, peeled and halved

      1    Fresh pineapple, peeled and

           -cut into chunks (about 5
           -pounds)
      1    Cantaloupe, cut into chunks

           -or balls (about 4 pounds)
    1/2 c  Thinly sliced lime (about 1

           -small)
      4 c  Water

      3 c  Sugar

    1/4 c  Lemon juice

      3 tb Curry powder

  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.
  From: Ball Blue Book Shared By: Pat Stockett