Peel, core, and diced the apples and pears. Place them in a large, heavy-bottomed pot. Add the orange juice, lemon juice, and water. Set the pot on the stove over medium-low heat.

Cook, stirring occasionally, for about an hour, or until you can mash the fruit with the back of a spoon. When the sauce is done, use a potato masher to break up any remaining pieces. If you prefer a smoother texture, use an immersion blender to puree the sauce.

Prepare a boiling water bath canner and five pint jars.

Funnel apple pear sauce into the prepared jars. Wipe rims, apply lids and rings and process in a boiling water bath canner for 15 minutes (if you live above 1,000 feet in elevation, adjust your processing time accordingly).

When time is up, slide canning pot off the heat and remove the lid. Let the jars cool slowly in the pot for ten minutes. When the cooling time is up, remove the jars from the canner and place them on a folded kitchen towel to cool.

When the jars are cool enough to handle, remove the rings and test the seals. Sealed jars can be stored in a cool, dark place for up to a year. Unsealed jars should be refrigerated and eaten within two weeks.