Title: Apple-pear butter
 Categories: Jelly
      Yield: 6 Servings
 
      4 lb Juicy; tart apples
      4 lb Pears
      1 c  Orange juice
    1/4    -(up to)
    1/2 c  Water; if desired
      2 tb Grated orange peel
    2/3 c  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 boilinb-water bath. Pints
  20 minutes, 1-1/2 pints or quarts,