Apple Mincemeat Veg
HT CD ACC DP
Submitted by Angela Webb, Eccleshall, Staffs, UK
Jam Preserve Preserves
lb. eating apples, peeled, cored and sliced
15g/½ oz butter
level teaspoon ground ginger
level teaspoon cinnamon
½ lb sugar
oz candied peel
juice of 1 lemon
Prepare the jars (see notes below)
Butter the bottom of a large saucepan or jam pan. Put the apples, water and
sultanas in the pan and cook
gently for 20 minutes.
Add the spices, sugar, candied
peel and lemon juice. Heat gently to dissolve the sugar, then boil, stirring,
until it is a thick consistency - about 20 minutes.
Stir in the sherry and
immediately pour into warm jars, cover and label (see notes below)
is wonderful served warm over ice cream or used as pie filling.
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a cool dark place.