About this recipe:This mincemeat is a bit unorthodox, using loads of pears. Try it during Christmastime, or can it for year-round use.
1.25kg (2 3/4 lb) caster sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon salt
3.75kg (8 lb) pears - peeled, cored and chopped
1 large orange - quartered with peel
1 lemon - quartered and pips removed
1 tart apple - peeled, cored and chopped
150g (5 oz) dried apricots, chopped
225ml (8 fl oz) white grape juice
225ml (8 fl oz) cider vinegar
425g (15 oz) sultanas
375g (13 oz) dried currants
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
In a large pot, combine the sugar, cinnamon, allspice, cloves and salt. Mix well. Into the same pot, add the pear, orange, lemon, apple and apricot. Mash together.
Stir in the grape juice, vinegar, sultanas and currants. Bring to the boil over medium heat, stirring often. Simmer, uncovered, until thick.
Spoon into hot sterilised jars to within .5cm (1/4 in) of jar top. Seal. Check seal - the top of the lid should not move when pressed. If seal isn't good refrigerate and use within 1 week. If stored in well-sealed containers in refrigerator, it keeps at least one year!
Used different ingredients.
This is a fantastic recipe! We have a pear tree and this is a tasty way to use them. I add dried cherries to the fruit mix and 200ml of brandy just prior to processing. - 24 Jul 2008