Wash peaches, apricots, pineapple, and lime under cold running water; drain.

To peel peaches and apricots*, blanch in boiling water for 30 to 60 seconds. Immediately transfer to cold water. cut off peels.

Cut peaches and apricots in half lengthwise, remove pits and fibrous flesh. Slice peaches; leave apricots cut in half. Treat with Fruit-Fresh to prevent darkening.

Cut off top and bottom ends of pineapple; core and peel. Cut pineapple into 1-inch pieces.

Peel and seed cantaloupe; cut cantaloupe into 1-inch

Combine sugar, curry powder, water, and lemon juice in a large saucepan. Bring mixture to a boil; reduce heat to a simmer (180F).

Drain peaches and apricots. Add peaches, apricots, pineapple, and cantaloupe to syrup.

Simmer until fruit is hot throughout.

Pack hot fruit into a hot jar, leaving 1/2-inch headspace.

Put on lime slice into jar.

Ladle hot syrup over fruit, leaving 1/2 inch headspace.

Remove air bubbles.

Clean jar rim.

Center lid on jar and adjust band to fingertip-tight.

Place jar on the rack elevated over simmering water (180F) in boiling-water canner. Repeat until all jars are filled.

Lower the rack into simmering water. Water must cover jars by 1 inch.

Adjust the heat to medium-high, cover canner and bring water to a rolling boil.

Process quart jars 30 minutes.

Turn off heat and remove cover

Let jars cool 5 minutes.

Remove jars from canner; do not retighten bands if loose.

Cool 12 hours. Check seals. Label and store jars.