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A simple and classic pear mincemeat, with full-on spiced Fall flavor.
You Will Need
You Will Need
- 7 pounds Bartlett pears (about 21 medium)
- 1 lemon
- 2 pounds golden or dark raisins
- 6 ¾ cups sugar
- 1 tablespoon cloves
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon allspice
- 1 teaspoon ginger
- 1 cup vinegar, 5% acidity
- 9 (16 oz) pint jars
- 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.
- 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.
- 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.
- 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.
- 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.