Pear mincemeat
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Pear mincemeat
Last updated 6/12/2012 12:50:00 AM. Recipe ID 11485. Report a problem with this recipe.
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      Title: Pear mincemeat
 Categories: Desserts
      Yield: 5 Servings
      1 c  Currants
      1 c  Sultana raisins
    1/2 c  Dried apricots, chopped
      1    Lemon, juice & grated rind
      1    Orange, juice & grated rind
    1/2 c  Brown sugar, lightly packed
      2 ts Ground cinnamon
      2 ts Ground nutmeg
    1/2 ts Ground ginger
      1 pn Pickling salt
  4 1/2 lb Pears (10 large)
      1 c  Slivered blanched almonds
    1/4 c  Rum
  In a large stainless steel or enamel saucepan, combine currants,
  raisins, apricots, lemon and orange rind and juice, brown sugar,
  cinnamon, nutmeg, ginger and salt.
  Peel, core and chop pears to yield 10 cups.  Stir into fruit mixture.
  Bring to a boil; reduce heat.  COVER and simmer 30 minutes, stirring
  Fill boiling water canner with water.  Place 5 clean pint mason jars
  in canner over high heat.
  Place snap lids in boiling water; boil 5 min to soften sealing
  UNCOVER fruit mixture and continue cooking, stirring occasionally,
  about 15 minutes until very thick.  Stir in almonds and rum; simmer 5
  minutes longer.
  Ladle mincemeat into hot jars to within 1/2 inch of top rim (head
  space). Remove air bubbles by sliding rubber spatula between glass
  and food; readjust head space to 1/2 inch. Wipe jar rim removing any
  stickiness. Center snap lid on jar; apply screw band just until
  fingertip tight. Place jar in canner. Repeat for remaining mincemeat.
  Cover canner; return water to a boil.  Process 20 minutes at
  altitudes up to 1000 ft.  Remove jars. Cool 24 hours. Check jar
  seals. (Sealed lids curve downward.) Remove screw bands (if desired).
  Wipe jars.
  Label and store in a cool, dark place.

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Recipe ID 11485 (Apr 03, 2005)

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