Pear mincemeat

Yield: 5 Servings

Measure Ingredient
1 cup Currants
1 cup Sultana raisins
½ cup Dried apricots, chopped
1 \N Lemon, juice & grated rind
1 \N Orange, juice & grated rind
½ cup Brown sugar, lightly packed
2 teaspoons Ground cinnamon
2 teaspoons Ground nutmeg
½ teaspoon Ground ginger
1 pinch Pickling salt
4½ pounds Pears (10 large)
1 cup Slivered blanched almonds
¼ cup 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 occasionally.

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 compound.

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 ½ inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to ½ 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.

Source: Bernardin Guide to Home Preserving revised Canada 1992.

Shared but not tested by Elizabeth Rodier Aug 93

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