• 4 lbs apples (8 if you use petite apples)
  • 2 lbs pears (4 if you use petite pears)
  • 2 cups of granulated sugar
  • 2 cups of apple cider vinegar
  • 1 tbsp cinnamon
  • 1 drop of vanilla

  1. Cut the fruits on squares. No need to peel or core, but I do recommend removing any stems from the apples and pears.
  2. Place all the ingredients into a big pot at medium heat. Everything will cook down over the next hour or so, take a look you’ve still got plenty of liquid and nothing is going to burn.
  3. When the fruit start getting darker, take it out of the heat and place it on an immersion blender to create a smooth puree.
  4. Allow to cook for another 10 minutes at low heat so that the flavors become pronounced.
  5. To can, prepare canner, jars and lids. Ladle the hot butter into the jars, leaving 1/4″ headspace. Tap a knife into the jar 2-3 times to remove any air bubbles. Clean the rim of the jar using a damp and clean paper towel.
  6. Enjoy!

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