准备

• Cut the pears into 1-inch chunks. Cut the apples in half or into quarters if large. Put the fruit and the cider in a very large pot (at least 7-quart capacity). Bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring frequently, until the fruit is very soft when pierced with a knife, 40 to 60 minutes. Take the pot off the heat.
• Set食品厂在一个大碗上装有细筛盘。将水果切成小批量，丢弃种子和皮肤。
• 擦去锅中的任何剩余的种子或果皮，然后倒入泥。加入枫糖浆，红糖，肉桂，丁香和盐。搅拌直至充分混合。
• Bring to a boil over high heat. Reduce the heat to low or medium low to maintain a simmer. Using a large spoon, skim off most of the foam that rises to the surface during the initial simmering.
• Continue simmering, stirring often with an angled spatula, making sure to scrape the bottom, corners, and sides of the pot, until the purée becomes thick and dark and the bubbling becomes slow and laborious (more like volcanic burps than bubbles), 1-3/4 hours to 2-3/4 hours. Be sure to stir toward the end of cooking to avoid scorching. To test for doneness, spoon a dollop of the butter onto a small plate and refrigerate for a minute or two. It should hold its shape with no water separating out around its edge.
• Remove the pot from the heat and add the lemon juice and vanilla, stirring until well blended. Transfer the butter to a container, let cool to room temperature, and then store, covered, in the refrigerator for up to 3 weeks.
• Note:For longer storage at room temperature, can the fruit butter. Transfer the hot butter to clean, hot canning jars, leaving 1/4 inch of headspace in each jar, and follow the directions in ourcanning video, processing the butter for 10 minutes.