Apple-Pear Butter Recipe - Cooking Index
Apple-Pear Butter Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Juicy - tart apples |
| 4 lbs | 1816g / 64oz | Pears |
| 1 cup | 237ml | Orange juice |
| 1/4 cup | 59ml | Water - if desired, up to 1/2 |
| 2 tablespoons | 30ml | Grated orange peel |
| 2/3 cup | 131g / 4.6oz | Sugar |
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.
Source:
the California Culinary Academy
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