I’m sorry I haven’t written any posts in a while I have been battling persistent headaches and migraines and the last thing I felt like doing was any baking, but this last week I have been feeling better and have started to do some cooking/baking again, and the first thing I made was this years batch of mincemeat……

  I decided I needed to make more than I did last year so I doubled the recipe, which as it turned out made almost 10 jars!!!  And those 10 jars are now sat in the cupboard to ‘age’ for a minimum of 4 weeks before I can use any of them.

   I will write out the full recipe and instructions, but, I will say it takes a good couple of days to make this mincemeat properly, but that being said, the house does smell lovely!!

For the mincemeat (I doubled these amounts) it should make about 4 jars.

  • 400g Bramley apples – peeled, cored and diced
  • 250g Raisins
  • 250g Currants
  • 250g Sultanas
  • 200g Small diced candied peel
  • 200g Suet
  • 200g Soft brown sugar (muscovado)
  • 150ml Brandy (optional)
  • 1 Lemon – zest and juice
  • 1 Orange – zest and juice
  • 100g Almonds – broken small
  • 2 Tsp mixed ground spice
  • 1 Tsp grated nutmeg (or ground)

Wash all of the dried fruit under running water and leave to dry.

Peel, core and small dice the apples.

In a large oven proof mixing bowl combine all of the ingredients EXCEPT the brandy, stir them all together so no one ingredient is stuck together.  Cover the bowl with a clean cloth and leave the mixture overnight in a cool place.

THE NEXT DAY, pre-heat the oven to 120C.

Cover the bowl loosely with foil and bake in the oven for 3 hours.  Then remove from the oven.

The suet will have melted and the apples will have stewed, leaving the mincemeat covered in a thin watery fat, but this is how it should be.

As it cools, stir the mixture from time to time to coat everything in the melted suet.  Once it is cold, stir again adding the brandy, then COVER again and LEAVE OVER NIGHT.

THE NEXT DAY, stir the mincemeat for a final time, and then fill your jars.

Once the jar is full pack it down tight because you don’t want it full of air pockets.  Seal the jars and store in a cool, dry, dark place

Age the mincemeat for at least 4 weeks before you use any, but, the longer you leave it the better it will become.


   Here is a picture of mine, one picture is of the mincemeat in the massive bowl I made it in and the second picture is of all of my jars stacked up ready to into my cupboard.



  I will be making so much with all of these jars (probably for the next year), it’s a good job my husband loves mincemeat!!!