Pear Mincemeat

• 6 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground cloves
• 1 teaspoon table salt
• 8 lbs pears, peeled and cored
• 1 orange, with peel quartered and seeded
• 1 lemon, with peel quartered and seeded
• 1 tart apple, peeled and cored
• 1 cup grape juice (purple)
• 1 cup cider vinegar
• 3 cups raisins
• 3 1/2 cups currants

1. Measure first 5 ingredients into large pot. Stir.
2. Grind next 4 ingredients into same pot. Stir well.
3. Add remaining ingredients.
4. Bring to a boil over medium heat, stirring often. Simmer; uncovered, until thick.
5. Spoon into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boilnig water bath for 20 minutes.
6. This also freezes well. If stored in containers in refrigerator, it keeps at least 1 year.
7. Pear Mincemeat Pie:.
8. To make a 9 inch pie from recipe, use 2 cups mincemeat, 3/4 cups apple sauce and 1 1/2 tsbp minute tapioca. Bake on bottom shelf of 400 degree oven for about 30-35 minutes, until browned.

white sugar, ground cinnamon, allspice, ground cloves, salt, orange, lemon, apple, grape juice, cider vinegar, raisins, currants

Taken from www.food.com/recipe/pear-mincemeat-326140 (may not work)