Canning Fruit Mince Pie Filling


Fruit mince pies are something that happen once a year in my family. Starting around the end of November a fresh batch of fruit mince pies are basically made weekly until Christmas.

It’s become somewhat of a tradition to perfect the humble fruit mince pie.

I think this recipe has done just that.

Now as I’ve mentioned many times before this is a canning recipe so it needs to be followed exactly!

If you don’t want to can it then you can of course mix things up a bit.

If you’re interested this recipe is from Balls ‘Complete Book of Home Preserving”. Grab a copy of it below, it really is an awesome canning book.

How to make it

This recipe is pretty simple to make, so it’s a great one to learn if you’re a beginner and love fruit mince pies… let’s be serious who doesn’t.

There’s a couple of components to this recipe.

The first is making the mincemeat.

The second is your almond pastry.

Finally you need to make your marzipan stars to go on top.

Now this blog post is just going to teach you how to make your canned fruit mince filling. Head over to my post on homemade fruit mince pies to learn how to put it all together to create some truly amazing fruit mince pies! 


close up fruit mince pies

The Fruit Mincemeat

You need to get yourself a big saucepan and add all your ingredients except for the pears, almonds and rum.

Once these are nicely combined you’ll add your pears in. You need to stir these nice and carefully to ensure you don’t bruise or break them.

Bring the mixture to a nice boil over medium-high heat, then lower heat, cover saucepan and simmer for 30 minutes, stirring occasionally.

Take the lid off and keep cooking until your mixture has thickened nicely. It should mound on a spoon, this will take around 15 minutes however don’t rush it if it takes longer.

At this point you’ll add your almonds and rum if you’re using it and simmer for a further 5 minutes.

That’s it. Fruit mince meat is done.

It’s now time to can it.

If you’re new to canning and would like to learn then head over and give my boiling water canning blog post a read. This will give you a nice break down on how to do everything!

You need to get your jars, lids and canner ready.

This recipe will make 5 pint jars. I prefer to make them in slightly smaller jars though, but this is completely up to you. Just remember the largest jar you can use is a pint (500 ml) jar.

Canning Instructions:

  • Makes 5 pint jars
  • Leave 1/2 inch (1cm) headspace
  • Process for 20 minutes using the boiling water processing method



Fruit Mince Meat Pies

A delicious fruit mince meat filling that goes perfectly with some almond pastry.


Fruit Mince Meat Filling

  • 1 cup dried currants
  • 1 cup sultanas
  • 1/2 cup coarsely chopped dried apricots
  • grated zest and juice of 1 lemon
  • grated zest and juice of 1 orange
  • 1/2 cup lightly packed brown sugar
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 pinch salt
  • 10 cups chopped cored peeled pears
  • 1 cup slivered blanched almonds
  • 1/4 cup rum (optional)


Fruit Mince Pie Filling

  1. Get out a large saucepan and combine all the fruit mince pie filling ingredients except for the pears, slivered blanched almonds and rum.

  2. Once everything is combined nicely add the pears to your saucepan. Fold them in carefully, making sure not to bruise or break them too much. I like to to cut the pear pieces quite small. Just try and imagine when you bite into your fruit mince pie how big of a piece of pear you would like. If you are making larger fruit mince pies then you can have larger pieces of pear. If you are using a mini muffin tin then you want your pear pieces quite small so they don't take up the whole pie! (around 1cm-1cm).

  3. Bring the mixture to a boil over medium-high heat. Once boiling reduce temperature to low-medium, cover with a lid and simmer for 30 minutes, stirring occasionally.

  4. Remove lid and continue to simmer for a further 15 minutes until the mixture thickens enough that it mounds on a spoon.

  5. Add the almonds and rum if you are using it and simmer for another 5 minutes.

  6. Prepare your boiling water canner, jars and lids.

  7. Ladle hot mincemeat into hot jars, leaving 1/2inch (1cm) headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim, centre lid on jar. Screw band to fingertip tight.

  8. Place jars into canner, ensuring they are completely covered with water by at least 2 inches. Bring to a boil, process for 20 minutes. Turn off heat and remove lid and let stand for 5 minutes. Remove jars and allow to stand for 24 hours. Wash, label and store.