Raspberry Pear Butter

From my food preservation group files. Canning recipe.

• Ready In: 40 mins
• Yields: 3 pints

Ingredients

• 4  lbs  ripe pears, peeled, cored & chopped
• 4  cups raspberries (fresh or frozen)
• 1⁄4 cup lemon juice
•  sugar (see below)

Directions

1. Combine pears, raspberries and lemon juice in large saucepan. Bring to a boil.
2. Lower heat to simmer and continue cooking, stirring often for 1 hour or until fruit is very soft.
3. Remove from heat and press fruit through a fine messed sieve or fine grade food mill.
4. Measure resulting fruit pulp. For each 2 cups pulp, measure 1 1/2 cups sugar. Return pulp to pan and add sugar.
5. Stir mixture over low heat with a wooden spoon until sugar has completely
6. dissolved.
7. Simmer over low heat, stirring frequently until butter thickens. Ladle into hot.
8. jars leaving 1/4 inch headspace.
9. Seal. Process jars in a hot water bath for 10 minutes.