About this recipe:This fail-safe mincemeat is the classic version made with suet. Perfect for Christmas food gifts and to use in mince pies and more.
Makes: 4 lb (1.8kg) mincemeat
450g (1 lb) green apples - peeled, cored and chopped
225g (8 oz) sultanas
225g (8 oz) dried currants
225g (8 oz) raisins
225g (8 oz) shredded beef suet
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
225g (8 oz) soft brown sugar
110g (4 oz) mixed peel
50g (2 oz) sliced almonds
2 lemons, juiced and zested
4 tablespoons brandy
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
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Method Prep:10min › Cook:30min › Extra time:2days › Ready in:2days40min
Place apples, sultanas, currants, raisins, suet, allspice, cinnamon, brown sugar, peel, almonds, lemon zest, lemon juice, brandy, ginger and nutmeg in a large bowl and mix thoroughly. Cover and store in the fridge for 2 days to allow flavour to mature.
Sterilise enough jars and lids to hold mincemeat. Pack mincemeat into sterilised jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 5cm space between jars. Add more boiling water if necessary, until tops of jars are covered by 5cm of water. Bring water to the boil, then cover and boil for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Mincemeat should be aged 2 or 3 months before using, but can be stored up to 1 year.