7 lbs. cooking pears
1 lb. raisins
1 tbsp. ground cinnamon, nutmeg, cloves
1 tbsp. salt
2 c. vinegar
2 lemons, grated (juice and rind)
3 lbs. sugar

Grind together pear and raisins. Add all remaining ingredients. Cook until thick and seal in jars while hot. Allow to age for several weeks. Yield at least 8 pints.

To make pear mincemeat pie add 1/2 cup broken nuts, 1 tablespoon rum flavoring and 1 apple peeled and finely diced, to three cups mincemeat. Pour into unbaked 9 inch pie shell, cover with a lattice of pastry and bake.