Apple-Pear Butter


Course : Butters
Serves: 6
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Ingredients:


4 pounds juicy -- tart apples

4 pounds pears

1 cup orange juice

1/4 cup water -- if desired

2 tablespoons grated orange peel

2/3 cup sugar
 

Preparation / 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 boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts,

 

Nutritional Information:

271 Calories (kcal); 1g Total Fat; (3% calories from fat); 1g Protein; 69g Carbohydrate; 0mg Cholesterol; 1mg Sodium


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