Apple-Pear Butter

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.