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 more! This is a very special recipe from our family kitchen to yours – we make it a few months prior to Christmas every year (you can also make it and use it straight away if you’re short on time). Feeling prepared? Preserve a batch a year ahead! 
Ingredients for  FESTIVE FRUIT MINCE
Yield: around 16 cups
Granny Smith Apples, Peeled, Diced
8 cups
Apple Cider (or Apple Juice)
4 cups
Sultanas (Golden Raisins)
2 1/2 cups
Brown Sugar
2 cups
2 cups
Dried Apricots, Diced
2 cups
Raisins (Dark Raisins)
2 cups
100% Orange Juice
1 1/2 cups
Dried Cranberries
1 cup
Dried Mixed Citrus Peel, Diced
1 cup
Glace Cherries
1 cup
Lemon Juice (Fresh or Bottled)
1 cup
Ground Allspice
1 tablespoon
Ground Cinnamon
1 tablespoon
Ground Nutmeg
1 tablespoon
Ground Cloves
1 teaspoon
Ground Ginger
1 teaspoon
3/4 cup
Dark Rum
1/2 cup
1.  Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot - or use your dishwasher rinse cycle.
2.  If not prepared already, peel, core, dice and measure apples.
3.  Combine all ingredients except for brandy and rum in a large pan. Bring to a boil then simmer for 1 hour, stirring occasionally.
4.  Stir in brandy and rum. Simmer for 30 minutes, stirring occasionally.
5.  Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.
6.  Spoon the hot fruit mince into the hot jars, to 1cm (1/2 inch) from the rim of the jars. Remove bubbles with a non-metal utensil. Check headspace is still 1cm then wipe rims with dampened paper towel and seal with lids. 
7.  Submerge jars in a pot of boiling water as per the chart below, starting your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
8.  12-24 hours later: check jars have sealed before wiping down jars, labelling and storing in a cool, dry and dark place for up to 12 months.     

Processing Time for  FESTIVE FRUIT MINCE  in a Boiling Water Canner

≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 1 Litre
30 minutes
35 minutes
40 minutes
45 minutes

o   Stir through vanilla ice-cream;
o   Fruit mince pies;
o   Filling fig newtons (instead of fig mixture);
o   Baking special fruit cakes (our recommendation).
o   Other varieties of apples can be used;
o   4 cups of finished festive fruit mince will make a standard sized fruit cake;
o   Sweet, fresh or alcoholic apple cider / juice can be used;
o  Lemon juice can be replaced with apple cider vinegar if desired;
o  Omit or replace spices, if desired;
o  Brandy and/or rum can be replaced with more apple cider if you prefer;
o  Bottle in 1-cup capacity jars for stirring into ice-cream or making a couple of fruit mince pies at a time – or larger jars for bigger batches, including cakes. We prefer pint/500ml jars for home and half-pint/250ml jars for gifting (salsa style jars make wonderful gourmet gifts of fruit mince).
Author: Megan Radaich        
Image credit: Megan Radaich        
Publication: Christmas Preserving Guide (COMING SOON)
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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