Golden Apple Mincemeat   Veg   HT  CD   ACC  DP

                Submitted by Angela Webb, Eccleshall, Staffs, UK  

Vegetarian    Cold  Accompaniment  Jam Preserve  Preserves  Preserving

Ingredients

1.3kg/3 lb. eating apples, peeled, cored and sliced

15g/½ oz butter

900g/2 lb. sultanas

600ml/20fl.oz.  water

1 level teaspoon ground ginger

1 level teaspoon cinnamon

675g/1 ½ lb sugar

100g/4 oz candied peel

The juice of 1 lemon

2 tablespoons sherry

Instructions

1. Prepare the jars  (see notes below)

2. 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. 

3. 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. 

4. Stir in the sherry and immediately pour into warm jars, cover and label (see notes below) 

 It is wonderful served warm over ice cream or used as pie filling.

Notes:    see also General preparations

Jars - 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.

Filling 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.

Storage – Store in a cool dark place.

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