Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  juicy -- tart apples
  4             pounds  pears
  1                cup  orange juice
     1/4           cup  water -- if desired, up to
                        -- 1/2
  2        tablespoons  grated orange peel
     2/3           cup  sugar

Preparation:

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 boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts,

Nutritional Information:

271 Calories (kcal); 1g Total Fat; (3% calories from fat); 1g Protein; 69g Carbohydrate; 0mg Cholesterol; 1mg Sodium