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A simple pear mincemeat with full-on flavor. Serve as an accompaniment to roast pork or beef, as a 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.
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
- PREP: 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.
- COOK: 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.
- FILL: 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 on the rack elevated over simmering water (180 degrees F) in boiling-water canner. Repeat until all jars are filled.
- PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 25 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Test seals. Label and store jars.
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.