Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Old time Pear Mincemeat

Rate This Article

Comment On This Article

Ingredients
  • 7 lbs. ripe Bartlett pears
  • 1 lemon
  • 2 (1 lb.) pkgs. seedless raisins
  • 6 3/4 c. sugar
  • 1 c. vinegar
  • 1 tablespoon cloves
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 1 tablespoon allspice
  • 1 teaspoon ginger
Instructions

Core and quarter pears. Cut lemon into quarters, removing seeds. Put pears, lemon and raisins through food chopper. Combine remaining ingredients in large kettle. Add chopped fruit mixture. Bring to a boil over medium heat; simmer 40 minutes. Pack at once in hot pint jars. Adjust lids. Process in boiling water bath (212 F degrees) 25 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 9 pints. You will need 4 cup homemade mincemeat for a 9" pie. Dot the filling with 1 tblsp. butter, adjust top crust, cut vents and flute edges. Brush top with light cream, if desired. (It's a good idea to cover pie edges with 1 1/2" strip of aluminum foil the first half hour of baking to prevent excessive browning.) Bake in hot oven (425'F.) 40 to 45 minutes, or until pastry is golden. Partially cool on rack before serving.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com