Raspberry Pear Butter

1. 1

   Combine pears, raspberries and lemon juice in large saucepan. Bring to a boil.

2. 2

   Lower heat to simmer and continue cooking, stirring often for 1 hour or until fruit is very soft.

3. 3

   Remove from heat and press fruit through a fine messed sieve or fine grade food mill.

4. 4

   Measure resulting fruit pulp. For each 2 cups pulp, measure 1 1/2 cups sugar. Return pulp to pan and add sugar.

5. 5

   Stir mixture over low heat with a wooden spoon until sugar has completely

6. 6

   dissolved.

7. 7

   Simmer over low heat, stirring frequently until butter thickens. Ladle into hot.

8. 8

   jars leaving 1/4 inch headspace.

9. 9

   Seal. Process jars in a hot water bath for 10 minutes.

No additional tips available.