apple-pear butter

Categories
Spread
Yield
6 servings
MeasureIngredient
4 pounds Juicy, tart apples
4 pounds Pears
1 cup Orange juice
¼  To 1/2 C. water, if desired
2 tablespoons Grated orange peel
⅔ cup Sugar

Apple-Pear Butter Serving Size

: Keywords

: Preserves Canning Pears Canning Qty Measurement Preparation Ingredient *---* Wash 8 pint, five 1-½ pine or 4 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs.

Wash apples and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add ¼ to ½ cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil.

Ladle into 1 hot jar at a time, leaving ½ inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid.

Place in canner. Fill and close remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-½ pints or quarts,

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