PEAR MINCEMEAT
From hungrybear 14 years ago
- 20 minutes to make
- Serves 2
Saw this online and brought it here too
Ingredients
- 1 c currants shopping list
- 1 c sultana raisins shopping list
- 1/2 c dried apricots, chopped shopping list
- 1 lemon, juice & grated rind shopping list
- 1 orange, juice & grated rind shopping list
- 1/2 c brown sugar, lightly packed shopping list
- 2 ts ground cinnamon shopping list
- 2 ts ground nutmeg shopping list
- 1/2 ts ground ginger shopping list
- 1 pn pickling salt shopping list
- 4 1/2 lb pears (10 large) shopping list
- 1 c Slivered blanched almonds shopping list
- 1/4 c rum shopping list
How to make it
- In a large stainless steel or enamel saucepan, combine currants, raisins,
- apricots, lemon and orange rind and juice, brown sugar, cinnamon, nutmeg,
- ginger and salt.
- Peel, core and chop pears to yield 10 cups. Stir into fruit mixture. Bring
- to a boil; reduce heat. COVER and simmer 30 minutes, stirring
- occasionally.
- Fill boiling water canner with water. Place 5 clean pint mason jars in
- canner over high heat.
- Place snap lids in boiling water; boil 5 min to soften sealing compound.
- UNCOVER fruit mixture and continue cooking, stirring occasionally, about 15
- minutes until very thick. Stir in almonds and rum; simmer 5 minutes
- longer.
- Ladle mincemeat into hot jars to within 1/2 inch of top rim (head space).
- Remove air bubbles by sliding rubber spatula between glass and food;
- readjust head space to 1/2 inch. Wipe jar rim removing any stickiness.
- Center snap lid on jar; apply screw band just until fingertip tight. Place
- jar in canner. Repeat for remaining mincemeat.
- Cover canner; return water to a boil. Process 20 minutes at altitudes up
- to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids
- curve downward.) Remove screw bands (if desired). Wipe jars.
- Label and store in a cool, dark place.
The Rating
Reviewed by 9 people-
This sounds too good. Thank you for bringing it here.
Jo & Lee
High Forks
jolielives
in The Catskill Plateau loved it
-
I love mincemint and I know I'll love Your's.
Great post.
5 forks.
ED
spinach1948
in Dorchester-Boston loved it
-
Good recipe Eric!! high 5!
cuzpat
in Sikeston loved it
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