Pear Mincemeat Recipe for Water Bath Canning



Mincemeat is one of the best ways to preserve an abundance of Fall pears. This delicious conserve makes a New England traditional spicy holiday pie. But it’s not just for pie — the chef of a Bon Appetit Top 50 Restaurants asked me for a quart of this to use as a garnish for a very special dinner. Consider a spoonful to garnish any pork or game entrée. Yields 3 quarts.


• 1 orange
• 1 lemon
• 1/2-cup white or organic cane sugar
• about 12 large pears, hard ripe
• 14 oz golden raisins
• 14 oz dark raisins
• 2 cups brown sugar
• 1 tbsp cinnamon
• 2 tsp ground allspice
• 2 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tbsp grated fresh ginger*
• 1 quart apple cider
• 2 cups dark rum or brandy
• 1/2-cup brandy or dark rum
• Additional liquor to top jars


Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters