Plum and Apple Mincemeat

Here is a recipe from one of our good friends Pam Corbin!

You can easily alter the ingredients in this recipe, but remember to keep the fresh fruit puree to around 700ml and the total amount of dried fruit around 800-900g. If you are lucky enough to have some quince or medlars, replace the plum puree with one made from these beautifully fragrant fruits. The apples, for a change, can be replaced with pears, and the walnuts with almonds. The choice is yours!

Makes 6 x 300ml jars

  • 1kg plums
  • 200ml freshly squeezed orange juice
  • Finely grated zest of the oranges
  • 500g Russet or Cox apples, peeled, cored and chopped into 1cm cubes (about 350g when prepared)
  • 250g currants
  • 250g raisins
  • 250g sultanas
  • 100g dried cranberries
  • 100g orange marmalade
  • 250g demerara sugar
  • 2 teaspoons mixed spice
  • 1/2 teaspoon ground cloves
  • half a nutmeg, grated
  • 100g chopped walnuts
  • 50-100ml brandy, or any other favourite spirit

Wash and halve the plums and remove the stones. Put the plums in a saucepan with the orange juice. Cook gently until tender - about 15 minutes. Blend to a puree in a liquidiser or push through a sieve. You should end up with about 700ml of puree.

Put the puree in a large bowl. Add all of the other ingredients, except the brandy. Mix thoroughly to combine. Cover, and leave overnight for the dried fruits to steep and swell.

The following day, preheat the oven to 140˚C/gas 1. Put the mincemeat in a large pan, covered loosely with a bit of foil, and bake for about 2 hours. Remove from the oven, stir in the brandy, then spoon carefully into warmed jars making sure there aren’t any air pockets. Seal with a twist on lid and store in a dry, dark, cool place until required. Use within 12 months.