2 lbs pears
4 lbs cooking apples
2 cups water
Peel and core the apples, about 20 of them. (Keep the peels and cores aside. I'll tell you why later on)
Cut the apples into large chunks and put them in a deep pot.
In the interest of full disclosure I admit I used canned pears here. Of course fresh would be better, but I saw these unsweetened, packed in water (not syrup) pears and thought it would be a bit of a time saver.
Anyways, cut the pears and add to the apples. I used the water from the canned pears and just had to top it up with a little tap water to make 2 cups. Add that to the pot. I added a few pieces of peel too.
Bring to a boil then reduce heat and simmer uncovered for 30 minutes or until your apples are soft.
Mash or use a food processor or immersion blender depending on the consistency you want. You can blend the cooked peel in or remove it. Your choice.
Fill sterilized jars
and process in a hot water bath for 15 minutes.
Here's a link to how I sterilize and process jars.
They all popped really nicely when I removed them from the hot water. Check your seals after 24 hours, if they haven't sealed re-do the process or keep refrigerated.
I made 12 1/2 cup jars and 4 pints.
Oh yes....about the reserved peels. You might like to use them in Scrap Apple Jelly.
Waste not, want not!