Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Currants
1 c Sultana raisins
1/2 c Dried apricots, chopped
1 Lemon, juice grated rind
1 Orange, juice grated rind
1/2 c Brown sugar, lightly packed
2 ts Ground cinnamon
2 ts Ground nutmeg
1/2 ts Ground ginger
1 pn Pickling salt
4 1/2 lb Pears (10 large)
1 c Slivered blanched almonds
1/4 c Rum

In a large stainless steel or enamel saucepan, combine currants,
raisins, apricots, lemon and orange rind and juice, brown sugar,
cinnamon, nutmeg, ginger and salt.

Peel, core and chop pears to yield 10 cups. Stir into fruit mixture.
Bring to a boil; reduce heat. COVER and simmer 30 minutes, stirring
occasionally.

Fill boiling water canner with water. Place 5 clean pint mason jars
in canner over high heat.

Place snap lids in boiling water; boil 5 min to soften sealing
compound.

UNCOVER fruit mixture and continue cooking, stirring occasionally,
about 15 minutes until very thick. Stir in almonds and rum; simmer 5
minutes longer.

Ladle mincemeat into hot jars to within 1/2 inch of top rim (head
space). Remove air bubbles by sliding rubber spatula between glass
and food; readjust head space to 1/2 inch. Wipe jar rim removing any
stickiness. Center snap lid on jar; apply screw band just until
fingertip tight. Place jar in canner. Repeat for remaining mincemeat.

Cover canner; return water to a boil. Process 20 minutes at
altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar
seals. (Sealed lids curve downward.) Remove screw bands (if desired).
Wipe jars.

Label and store in a cool, dark place.

Source: Bernardin Guide to Home Preserving revised Canada 1992.
Shared but not tested by Elizabeth Rodier Aug 93

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