Apple Pear Butter

Ingredients:

4 lb Juicy, tart apples
4 lb Pears
1 c Orange juice
1/4 To 1/2 C. water, if desired
2 tb Grated orange peel
3/4 c Sugar

Method:

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,