recipe
Fruit

Easy Bartlett Pear Mincemeat

Meatless pear mincemeat makes a rich pie filling. Add to a pastry crust shell, cover with a crumb topping or lattice-top crust and bake until filling is bubbly and crust is golden brown. This pie is great for holiday get-togethers or as a warm dessert on a cold winter night.

Ingredients:

  • 7 lbs (3.5 kg) Bartlett pears
  • 1 lemon
  • 2 lbs (900 g) raisins
  • 6-3/4 cups (1675 ml) granulated sugar
  • 1 tbsp (15 ml) each: ground cloves, cinnamon, nutmeg, allspice
  • 1 tsp (5 ml) ground ginger
  • 1 cup (250 ml) vinegar

Directions:

  • Place 9 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash pears; drain. Cut pears into halves; core and coarsely chop. Wash lemon; drain. Cut lemon into quarters, removing seeds; finely chop.
  • In a large, deep stainless steel saucepot, combine pears, lemon, raisins, sugar, cloves, cinnamon, nutmeg, allspice, ginger and vinegar. Bring to a boil over medium heat. Reduce heat to low and simmer 30 minutes.
  • Ladle hot mincemeat into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more mincemeat. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining mincemeat.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process–boil filled jars – 25 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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