Apple-Pear Butter
Yield
6 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
apples
juicy, tart |
|
| 4 | pounds |
pears
|
|
| 1 | cup |
orange juice
|
|
| 1/4-1/2 | cups |
water
if desired |
|
| 2 | tablespoons |
orange zest
grated |
|
| ⅔ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
apples
juicy, tart |
|
| 1.8 | kg |
pears
|
|
| 237 | ml |
orange juice
|
|
|
water
if desired |
|
||
| 3E+1 | ml |
orange zest
grated |
|
| 158 | ml |
sugar
|
|
Directions
Wash 8 pint, five 1½ 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 purée 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 boiling-water bath. Pints 20 minutes, 1½ pints or quarts.
