Apple Pear Butter
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
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,
Apple Plum Butter
2 lb Slightly underripe red plums - quartered
2 lb Tart apples, quartered
2 c Unsweetened, unfiltered - apple juice
2 ts Ground cinnamon
Combine plums, apples and juice in a heavy non-aluminum saucepan.
Bring to a boil over medium heat. Reduce heat, cover partially and simmer
25 minutes, stirring occasionally. Uncover and cook until fruit is very tender,
stirring stirring occasionally (20-30 minutes). Cool slightly. Force fruit
through
food mill fitted with medium blade, discarding peel and seeds.
(or you can do as I do, seed and pit the fruit BEFORE cooking.
Then, when you reach this stage, all you have to do is run it through a food
processor)
Return puree to pan, add sugar and cinnamon. Bring to a boil over medium
heat, stirring constantly.
(careful, mixture can scorch easily!) Reduce heat and simmer briskly
until butter is thick and glossy, stirring frequently (about 40 minutes).
Remove from heat, spoon into hot sterilized jars and seal.
Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in the fridge for up to
3 weeks,
or processed in a boiling water bath (15 minutes for pint jars or 10 minutes for
8 oz jars) and
kept on a cool dark shelf for up to 1 year.
Obesity is a mental state, a disease brought on by boredom and
disappointment.
- Cyril Connoly