|Bartlett pears||6 Pound|
|Seedless raisins||2 1⁄2 Pound|
|Sugar||5 Cup (80 tbs)|
|Apple juice||1 Cup (16 tbs)|
|White wine||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped citron||1⁄2 Cup (8 tbs) (Candied Ginger)|
Core and quarter pears.
Juice orange and lemon and discard seeds.
Mince or chop pears and orange and lemon rinds with the coarse knife of a food chopper.
Mix fruit, juice and remaining ingredients in a saucepan and bring to a boil.
Simmer, stirring occasionally, for 35 minutes or until mixture thickens.
Keeps indefinitely packed in hot sterilized pint jars and processed in a boiling water bath 25 minutes, or refrigerated without processing about 8 weeks.
Use for mincemeat pies, tarts, cobblers.