by Wendy Akin
7 pounds hard pears
1 lemon
2 pounds raisins
7 cups white cane sugar
1 tablespoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1 teaspoon ginger puree
1 cup cider vinegar
1 cup of dark rum or brandy
Wash the pears, peel and slice, then roughly chop the slices. Quarter the lemon and remove the seeds then chop fine. Combine all ingredients in a large jam pot and bring to a slow boil. Simmer for 30 minutes. Turn off the heat, cover the pot and let sit overnight. Reheat the mincemeat to a boil and simmer until the pears are soft. Stir in the rum. Ladle into hot, sterilized jars and add a splash of rum to the top of each jar and seal. Process for 25 minutes in a boiling water bath.
Makes about 8 pints