Pear Mincemeat

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Preserving Method: Water Bath Canning

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Wash pears and lemon under cold running water; drain. Cut pears in half lengthwise and core. Coarsely chop pears. Cut lemon into quarters and remove seeds Finely chop lemon, including peel, using a food processor or food grinder.
  3. Combine all ingredients in a large saucepan. Bring mixture to a boil over medium heat, stirring to prevent sticking. Reduce heat and simmer 30 minutes.
  4. Ladle hot mincemeat into a hot jar, leaving ½ inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  5. Process jars 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

TIP: Serve Pear Mincemeat as an accompaniment to roast pork or beef. Or, try this side dish. Put a generous dollop of Pear Mincemeat into the cavity of halved acorn squash, during the last 15 minutes of baking. Drizzle warm honey over acorn squash before serving.