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Pear Mincemeat
4 posters
Page 1 of 1
Pear Mincemeat
Here's the recipe we use for our pear mincemeat. I have not tried adding apples, but it's certainly an option that I think would be good. Also, we have used keifer pears with good success.
Two other notes: 1. I peel the pears. 2. I cut the spices in half! With the amounts they have here, it was very overwhelming... At least to us.
Enjoy!
Ball's Pear Mincemeat
Makes about 9 pints
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
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
DIRECTIONS
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.
Two other notes: 1. I peel the pears. 2. I cut the spices in half! With the amounts they have here, it was very overwhelming... At least to us.
Enjoy!
Ball's Pear Mincemeat
Makes about 9 pints
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
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
DIRECTIONS
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.
Re: Pear Mincemeat
AM ... Thanks for the recipe, The ingredients look a lot healthier than what is in the store bought mincemeat I used this past weekend.
trolleydriver
Forum Moderator- Posts : 5388
Join date : 2015-05-04
Age : 77
Location : Ottawa, Ontario, Canada
Re: Pear Mincemeat
trolleydriver wrote:AM ... Thanks for the recipe, The ingredients look a lot healthier than what is in the store bought mincemeat I used this past weekend.
I bet the ingredient list was a mile long. All those long words added after the main ingredients.
Re: Pear Mincemeat
It's been years since I used None Such mincemeat.Kelejan wrote:trolleydriver wrote:AM ... Thanks for the recipe, The ingredients look a lot healthier than what is in the store bought mincemeat I used this past weekend.
I bet the ingredient list was a mile long. All those long words added after the main ingredients.
Re: Pear Mincemeat
I don't really like a chunky mincemeat, so I chop it finer than what they're probably suggesting...
It's REALLY good!
It's REALLY good!
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