Ingredients[]
Directions[]
- Wash 8 pint, five 1-1/2 pint or 4 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs.
- Wash apples and pears and 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
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