This is the time of year to think of pies . . . and mincemeat has always been one of my mother’s favorites, so I acquired a taste for it at a young age. Lucky thing for my mom one of my students wanted to make some in canning class this week. . . and so I have to make up a batch of my own which will probably turn into a batch for my mother . . .
It’s sweet yet complex with spices and smells heavenly. This recipe uses no suet or meat, of course.
This would make a great holiday gift . . .
1. Chop pears and apples to make 9 cups total and put in a large saucepan (approximately 3 pounds chopped fruit)
2. Finely chop 1/3 lemon and add to the pears/apples along with 1/4 cup vinegar and 1/2 cup water
– 1/2 pound raisins
– 1 3/4 cups sugar
– 1 teaspoon each: cloves, cinnamon, nutmeg, allspice, ginger
4. Bring ingredients to a boil and simmer, covered, for about 15 minutes over medium heat, and then uncover and simmer until thickened and color darkens.
5. Fill hot prepared jars, leaving 1/2 inch headspace. This will make 6 half-pints. Process in hot water bathcanner for 25 minutes (or 35 minutes at 5000 feet).
Besides pie, one of my English friends makes little mincemeat tarts as Christmas Cookies, using a sugar cookie dough. She lines tiny tart forms with thinner than 1/8″ thick dough, adds the mincemeat, and then cuts out a star shape from the cookie dough that she lays on top. They’re fabulous!
This mincemeat recipe is similar to a sweet chutney, so over rice or with meat would be amazing as well . . .