Festive Fruit Mince

Processing: Boiling Water Canner 30mins
Storage: 12 months+
Yield: 16 cups per batch
     

Make your own delicious fruit mince packed with apple, dried fruits, cider, rum, spices and brandy. Make fruit mince pies, fruit cake, fruit mince ice cream puddings and white Christmas!
    

Ingredients:
8 cups diced firm apples (washed, peeled, cored, diced)
1 cup dried cranberries
1 cup glace cherries
2 ½ cups sultanas (golden raisins)
2 cups raisins (dark raisins)
2 cups currants
2 cups diced dried apricots
1 ½ cups 100% orange juice     
1 cup lemon juice (fresh or bottled)    
1 cup dried mixed citrus peel, finely diced
2 cups brown sugar
4 cups apple cider (alcoholic or non-alcoholic or 100% juice)  

1 tablespoon ground cinnamon
1 tablespoon ground allspice      

1 tablespoon ground nutmeg
1 teaspoon ground cloves      

1 teaspoon ground ginger
¾ cup brandy
½ cup dark rum
   
Combine all ingredients except for brandy and rum in a large pan. Bring to a boil then simmer for 1 hour, stirring occasionally.
  
Stir in brandy and rum. Simmer for 30 minutes, stirring occasionally.
  
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the jam. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot jam.

  
Prepare lids.
While you are simmering the fruit mince, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the preserve and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.

  
Ladle hot fruit mince into hot jars.
Immediately spoon the hot fruit mince into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal.

  
Process jars in a boiling water canner for 30 minutes.
Process sealed jars of fruit mince in boiling water bath canner for 30 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

  
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

    
STEP-BY-STEP PHOTOGRAPHS HERE
   

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