Pear Mincemeat

Ira Wilkins’ Vegetarian Pear MincemeatVegetarian Pear Mincemeat

This is a country-style recipe that uses no meat.  The recipe came from the grandmother of my Aunt Janice. Ira Wilkins’ family farmed many acres in Grapeland, Texas and their recipe proved an excellent way of storing some of their summer pear harvest for use through the winter.

Ingredients

  • 7 pounds pears – peeled, cored, and ground or chopped
  • 2 apples – peeled, cored, and ground or chopped
  • 1 orange – grate the peel, cut whole fruit into quarters, discard seeds, then grind or chop everything else
  • 1 lemon – grate the peel, cut the whole fruit in half, remove seeds, then grind or chop the rest
  • 1 small can crushed pineapple
  • 2 pounds raisins (or 6 1/2 Cups)
  • 6 Cups sugar
  • 1/2 Cup vinegar
  • 1 pound butter, margarine or ground suet*
  • 1-2 Tablespoons cinnamon
  • 1-2 Tablespoons allspice
  • 1-2 Tablespoons ground cloves
  • 1/2 Cup grape juice

 

Mix everything together and cook for 2 hours.  (Medium high to bring to a boil, then reduce immediately to low for rest of time.)  Burns easily after 1 hour, so keep a careful eye on the mincemeat, stirring frequently.  Place in sterilized jars while hot.  No need for a wax seal, the suet or margarine rises to the top for a nice seal.

Ira Wilkins

*Farming families processed their own meat, so getting the solid bits of fat (called suet) was no problem. City cooks could buy suet from their butcher. Butter or oleo works just as well in this recipe.