Apple-Pear Butter

1. 1

   Wash 8 pint, five 1 1/2 pine or 4 quart jars in hot soapy water; rinse.

2. 2

   Keep hot until needed.

3. 3

   Prepare lids as manufacturer directs.

4. 4

   Wash apples and pears.

5. 5

   Place in a 6-quart pot.

6. 6

   Pour orange juice over fruit; cover.

7. 7

   Stirring occasionally, cook over low heat until fruit is tender.

8. 8

   If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks.

9. 9

   Press through a food mill or sieve into a large bow; discard seeds and skins.

10. 10

    Return puree to pot.

11. 11

    Stir in orange peel and sugar.

12. 12

    Stirring constantly over medium heat, bring to a boil.

13. 13

    Ladle into 1 hot jar at a time, leaving 1/2 inch headspace.

14. 14

    Release trapped air.

15. 15

    Wipe rim of jar with a clean damp cloth.

16. 16

    Attach lid.

17. 17

    Place in canner.

18. 18

    Fill and close remaining jars.

19. 19

    Process in a boiling-water bath.

20. 20

    Pints 20 minutes, 1 1/2 pints or quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.