This recipe has been used on my mother's side of the family for years and, I think, goes back to my great-grandmother's time, and maybe before hers, too! My adaptation is to use half the quantity of suet and only use the vegetarian variety because my body decided it no longer wished to have meat in 2011. Do feel free to use traditional suet, if you prefer! I have always loved this mincemeat, as have all my friends who have enjoyed my mince pies over the years. Why? It is tasty; not too sweet and just divine!
Preparation and potting time:- 45 minutes - 1 hour Quantity:- Approximately 6 x 350 g jars
Equipment Mincing attachment & Kenwood Mixer or similar Weighing Scales Citrus Juicer Large Bowl Old-fashioned Tablespoon 6 x 350 g Jars Very large Bowl Nutmeg Grater Ladle Large Spoon Jam Pot Parchment Discs Jam Funnel Cellophane Discs Chopping Board Lemon Grater Apple Peeler Sharp Knife
Ingredients 2 lb / 800 g Cooking Apples 1 lb / 400 g Raisins 1 lb / 400 g Currants 1 lb / 400 g Sultanas 8 oz / 200 g Peel 1 Nutmeg, grated 1 tablespoon Mixed Spice Grated rind and juice of a Lemon 1 tablespoon Rum 5 tablespoons Cooking Brandy 1 lb / 400 g Light Muscovado Sugar OR* Coconut Palm Sugar 8 oz / 200 g Vegetarian Suet OR ** Suma Gluten-Free Suet * For Sugar-Free Version ** For Gluten-Free Version (see Ingredients Sourcing)
Using the apple peeler and sharp knife, prepare the apples then set them aside
In the large bowl, mix together the currants; sultanas; raisins & mixed peel
Fix the Mincer Attachment onto the Kenwood Mixer or similar and place the very large bowl underneath
Then, in turn, mince a couple of quarters of the apples, then a tablespoon of mixed fruits, and continue in this vein until all ingredients are minced into the very large bowl
A quarter of the way through, mix together the minced fruits and continue to do this as you go along
When all the ingredients are mixed, wash and dry the mincer attachment immediately to prevent clogging
Add the mixed spice and grate in the nutmeg then stir again thoroughly
Add the sugar; rum; brandy; lemon rind and juice and mix well
Finally, add the suet and mix thoroughly so it is evenly distributed
Using the jam funnel, spoon the mincemeat into the jars until just before the lip
Cover with a parchment disc then cellophane circle and half tighten the jar lid, effectively semi-sealing it in order to prevent over-fermentation
The Mincemeat will keep for up to 5 years in a cool, clean cupboard or pantry. It gets “better” with age! I tend to make it a year ahead so it is particularly tasty the following Christmas.
Be careful when mincing the apples as sometimes, if they are very juicy, they may get a little “lively” so be sure to wear an apron!
When you are filling the jars with the mincemeat, ensure that you fill no higher than the bottom of the “screw-top” rim otherwise, during the fermentation process, the mincemeat will bubble up and escape all over your cupboard. (I speak from experience! You only do it once!!!). This is also why they must only be semi-sealed.