Mincemeat Pie: Mincefruit Pie Filling

Preparation info

  • Difficulty


  • Makes

    8 pints

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Here’s a filling for pies to keep on your cupboard shelf ready-to-go


  • 4 lbs. pears
  • 3 lbs. apples
  • 4 medium oranges
  • 2 (15 oz.) pkgs. seedless raisins
  • 5 c. sugar
  • 1 tblsp. salt
  • 4 tsp. cinnamon
  • 1 tsp. cloves


  • Cut unpeeled pears, apples and oranges in quarters. Remove cores and seeds. Run through food chopper, using medium blade.
  • Add remaining ingredients; stir to combine. Bring to a boil over medium heat. Simmer until thick, about 1 hour. Stir frequently.
  • Pack at once in hot pint jars. Adjust lids. Process in boiling-water bath (212°F.) 25 minutes.
  • Remove jars from canner and complete seals unless closures are self-sealing type.