Tuesday, 17 November 2015
Making the sweet mincemeat
Last month I made 35 large jars of sweet mincemeat. It is made largely from leftover materials such as soft fruit that has been pickled in gin and vodka to make fruit liqueurs, fruit purees made from the pulp leftover from making fruit jellies and jams, marmalade and jellies that failed to set.
These photos show the various ingredients at various stages of being mixed together.
Vegetarian suet was added. Chopped apples were also included. The resulting cores and peel were used to make a jelly. And, of course, a modest amount of brandy went in. There was no need to add sugar. The jams contained plenty.
Lots of preserves were included.
Lots of the jars of sweet mincemeat have already been used as swaps. The mincemeat however will, if not used this winter, mature over the next year and be usable next winter.