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4 pounds juicy tart apples
4 pounds pears
1 cup orange juice
1/4 cup water - (to 1/2 cup) -- if needed
2 tablespoons grated orange peel
2/3 cups sugar
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. 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 bowl; 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, 30 minutes.
This recipe yields about 8 pints.
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