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4 pounds Juicy -- tart apples 4 pounds Pears 1 cup Orange juice 1/4 To 1/2 C. water -- if desired 2 tablespoons Grated orange peel 2/3 cup Sugar
Apple-Pear Butter Serving Size : Keywords : Preserves Canning Pears Canning Qty Measurement Preparation : Ingredient *---* 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.