Apple-Pear Butter

Apple-Pear Butter

Ingredients:
apples, raw, with skin
pears, raw
orange juice, raw
water, bottled, generic
orange juice, raw
sugars, granulated

Directions:
Wash 8 pint, five 1 1/2 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 1/4 to 1/2 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 1/2 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 boiling-water bath.
Pints 20 minutes, 1 1/2 pints or quarts.