Pear mincemeat

    Pear mincemeat

    43saves
    1hr45min


    26 people made this

    About this recipe: This mincemeat is a bit unorthodox, using loads of pears. Try it during Christmastime, or can it for year-round use.

    Ingredients
    Serves: 96 

    • 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

    Method
    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. 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.
    2. Stir in the grape juice, vinegar, sultanas and currants. Bring to the boil over medium heat, stirring often. Simmer, uncovered, until thick.
    3. 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!

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews (3)

    by
    2

    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

    BunsInBows
    1

    I used mixed spice because it smells nicer and more christmassy. Apart from this I stuck to the recipe, DELISH! - 23 Nov 2014

    by
    1

    Put this over cream cheese, spread over ryvita, and it is absolutely WONDERFUL! Everyone that I have served it to has asked for the recipe. It takes awhile to make, but isn't hard. - 24 Jul 2008

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