Apple Pear Butter
Serves: about 2 cups
  • 2 lbs pears - about 4 medium (any variety)
  • 3 lbs apples - about 5-6 small/medium (any variety)
  • 3 cups of water
  • ½ cup apple brandy/applejack ( I did not try this with substituting apple cider or juice for the brandy, but I imagine it would work, just decrease the brown sugar to ½ to ¾ cup)
  • 1 cup brown sugar, tightly packed
  • 2 tablespoon lemon juice (preferably fresh but not necessary - just need the citric acid)
  • ½ teaspoon ground cinnamon
  • pinch of salt
  1. Roughly chop apples and pears. No need to peel or remove seeds from fruit.
  2. In a large, heavy bottomed pot (at least 4 or 5 quarts in size - I used a 9 quart stock pot because that is what was I had on hand) add chopped fruit, 3 cups of water, and brandy/applejack.
  3. Place over high heat and bring to a boil, reduce heat to a gentle boil and cook for about 30-45 minutes until fruit is mash-able and most of the liquid has evaporated. Stir often to make sure no fruit is sticking to bottom of pan. If fruit is sticking, add more water (in ½ cup increments ), reduce temperature, and continue to cook until fruit is cooked.
  4. Remove from heat and press fruit through a food mill or a fine mesh strainer. Discard skins and seeds. Wipe out your pot to remove any bits and pieces that may have stuck to the bottom.
  5. Transfer apple pear puree back to original pot and stir in brown sugar, lemon juice, cinnamon, and salt. Place over low heat and cook, stirring often, until puree has reduced by nearly half and it has reached a thick jammy consistency. About 2 -2.5 hours. Do not be tempted to increase temperature to speed this process as it will scorch. It will be more likely to scorch towards the end of cooking. If it begins to stick to the bottom of the pan, decrease temperature. It will be done when you stir the butter and no liquid pools into where you just dragged your spoon through.
  6. Remove from heat and let cool and store in tightly sealed containers in the refrigerator. Good for about a month in the fridge. If canning, once removed from heat proceed with canning procedures.
  7. Best slathered on buttered sourdough toast.
Recipe by Fork Vs Spoon at