Pear Mincemeat

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Preserving Method: Water Bath Canning

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Pear Mincemeat Recipe - Ball® Recipes is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from Classic mincemeat recipe I used tart green apples and pears in my version. Yum
Date published: 2016-09-11
Rated 5 out of 5 by from One of dad's annual Christmas gifts now! Dad loves mincemeat pies. The store bought mincemeat is pricey and increasingly hard to find so when I discovered the pear mincemeat recipe in the Ball Blue book, I made a batc h for him for a Christmas present. HUGE hit with my folks and their friends (I don't eat mincemeat myself). In fact I now get requests for two batches of this every year. If you like mincemeat its fantastic according to my dad!
Date published: 2016-07-30
Rated 5 out of 5 by from Family favorite This recipe has become an annual tradition now. It blends beautifully with a tart apple in a pie. Going to try a cake this year.
Date published: 2015-09-08
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