Ali Bilton • Dec 18, 2019
I normally make my mincemeat a year in advance, so the jars I've used this year I made last year. I know it sounds like a lot of effort, but it really pays off.
Makes around 10 440g Jars
455g Demerara Sugar
225g Mixed Peel
225g Melted Butter
1 tsp Mixed Spice
Zest and Juice of 2 Large or 3 Small Lemons
1 Small tsp Salt
900g Cooking Apples (peeled and finely chopped)
1. Combine all the ingredients together well
2. Divide into separate, airtight jars and store in a cool, dry place for up to a year.