Gourmet Pear Mincemeat (meatless)

This gourmet meatless pear mincemeat makes a rich pie filling or a delicious dessert topping.


  • 1 cup (250 ml) dried currants
  • 1 cup (250 ml) sultana raisins
  • 1/2 cup (125 ml) dried apricots coarsely chopped
  • Juice & grated rind of 1 lemon and 1 orange
  • 1/2 cup (125 ml) brown sugar, lightly packed
  • 2 tsp (10 ml) Each: ground cinnamon and nutmeg
  • 1/2 tsp (2 ml) ground ginger
  • 1/8 tsp (0.5 ml) salt
  • 4 1/2 lb (9.9 kg) pears, 10 large
  • 1 cup (250 ml) slivered blanched almonds
  • 1/4 cup (50 ml) rum


  • Place 5 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.
  • In a large, deep stainless steel saucepan, combine currants, raisins, apricots, lemon and orange juice and rind, brown sugar, cinnamon, nutmeg, ginger and salt. Peel, core and chop pears to yield 10 cups (2.5 L). Stir into fruit mixture. Bring to a boil; reduce heat; cover and simmer 30 minutes, stirring occasionally.
  • Uncover fruit mixture and continue cooking, stirring occasionally, about 15 minutes, until very thick.
  • Stir in almonds and rum; simmer 5 minutes longer.
  • 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.


September 6, 2016



The metric conversion of "4 1/2 lb 92 kg) pears, 10 large" is inaccurate. 4.5lbs is about 9.9 kg NOT 92 kg. Likely most would notice this mistake, but thought I'd mention it for correction.
Also, there is no footnote for the asterisk on the high altitude processing time.