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Name: Pear Mincemeat
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Cuisine: American
Ingredients: 1 Orange, juice & grated rind; 1 pn Pickling salt; 2 ts Ground nutmeg; 1 c Slivered blanched almonds; 1 Lemon, juice & grated rind; 4 1/2 lb Pears (10 large); 1/2 ts Ground ginger; 1 c Currants; 1 c Raisins Sultana; 1/2 c Brown sugar, lightly packed; 1/2 c Dried apricots, chopped; 2 ts Ground cinnamon; 1/4 c Rum

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INGREDIENTS

1 Orange, juice & grated rind
1 pn Pickling salt
2 ts Ground nutmeg
1 c Slivered blanched almonds
1 Lemon, juice & grated rind
4 1/2 lb Pears (10 large)
1/2 ts Ground ginger
1 c Currants
1 c Raisins ; Sultana
1/2 c Brown sugar, lightly packed
1/2 c Dried apricots, chopped
2 ts Ground cinnamon
1/4 c Rum

Servings

INSTRUCTIONS

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 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. Source: Bernardin Guide to Home Preserving revised Canada 1992. Shared but not tested by Elizabeth Rodier Aug 93

NOTES

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Pear Mincemeat

1 Orange, juice & grated rind
1 pn Pickling salt
2 ts Ground nutmeg
1 c Slivered blanched almonds
1 Lemon, juice & grated rind
4 1/2 lb Pears (10 large)
1/2 ts Ground ginger
1 c Currants
1 c Raisins Sultana
1/2 c Brown sugar, lightly packed
1/2 c Dried apricots, chopped
2 ts Ground cinnamon
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  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 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.    Source:  Bernardin Guide to Home Preserving revised Canada 1992. Shared but  not tested by Elizabeth Rodier Aug 93

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Nutrition

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Serving Size: 1 Serving (533g)
Recipe Makes: 5 Servings

Calories: 375
Calories from Fat: 110 (29%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 14.2mg		0 %
Potassium 720.7mg		19 %
Total Carbohydrate 61.2g		18 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 54.7g
Protein 7.4g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 375

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