Raspberry Pear Butter

Directions

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