Pear Apple Butter

Instructions

1. Wash and core apples; measure 1800 g prepared chopped apple (peel may remain). Prepare the additional measured fruit and seasonings.
2. Combine apples, cider, bottled lemon juice and any additional fruit in a wide, heavy pot; cover and simmer 25–35 minutes until completely soft.
3. Purée softened apples with an immersion blender or pass through a food mill for a smooth pulp.
4. Return puree to the wide pot; mix in 200 g granulated sugar and all specified flavor additions. Keep heat low and stir frequently to prevent scorching.
5. Simmer uncovered 90–150 minutes until dark and thick; a cool spoonful should mound and no watery ring should separate on a plate.
6. Transfer to clean shallow containers; refrigerate promptly within 2 hours. This is a refrigerator fruit butter, not made for water-bath canning, so never store it at room temperature.
7. Chill overnight before serving on toast, muffins, biscuits or with yogurt; always use a clean spoon.