Zesty, old-fashioned mincemeat pie filling with blueberries.
1 cup water - divided use
1/2 cup granulated sugar
3 tart green apples, cored and chopped
2 medium zucchini squash, finely trimmed and chopped
2 tablespoons chopped orange peel
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1 beef bouillon cube or 1 teaspoon beef base
1 pint fresh blueberries
1/4 teaspoon ground nutmeg
2 (0.25-ounce) envelopes unflavored gelatin
- Combine all ingredients, except gelatin and 1/2 cup of the water, in a large saucepan bring to a boil and simmer about 30 minutes. Stir occasionally.
- Dissolve gelatin in remaining 1/2 cup water.
- Stir gelatin mixture into hot fruit mixture.
- Pour into hot sterilized jars, leaving 1/2-inch head space. Wipe rims of jars. Seal and process in boiling water bath 10 minutes. Store in cool place.
Makes about 2 pints.