Pear Mincemeat

Our neighbors gave us extra pears they had from the tree in their yard. We don't make pear mincemeat every year, but decided this would be a good use for all this extra fruit.

First, the pears are peeled and quartered.
Then they are crushed in a food processor, along with lemons and raisins.


The mixture goes in the pot with sugar and spices, and is cooked until it thickens.

Then it's put in jars and put through a boiling water canning bath for 20 minutes.

We like to mix the mincemeat with apples for pies -- it's pretty yummy!!

If you're tempted, here's the recipe:
3 1/2 # ripe pears (about 1/2 peck)
or enough to make 8 Cups smashed pears
1 lemon
1 15 oz pkg raisins
3 - 3 1/2 C sugar
1/2 C white vinegar
1 1/2 tsp each cloves, nutmeg, cinnamon, ginger

Peel, quarter, and core pears. Wash and quarter lemon, removing seeds. Put pears, lemon, and raisins alternately through the food processor. Combine fruit mixture with sugar, vinegar, and spices in kettle. Bring it to a boil and simmer uncovered, stirring frequently, 40 minutes or until thick. Seal in sterilized jars or pack in freezer boxes. A double batch makes 6 quarts.