Jam and Preserve Recipes
Marjorie's Mincemeat
A dark and delicious mincemeat - with no added fat, ideal for vegans
Ingredients
Plums,
Halved and stoned
Halved and stoned
2lb
1 kg
Apples, Cooking
1lb
500 g
Raisins
12 oz
300 g
Sultanas
12 oz
300 g
Currants
12 oz
300 g
Sugar, Soft Brown
8 oz
250 g
Apricots,
dried, ready to eat
dried, ready to eat
4 oz
150 g
Cranberries, Dried,
dried
dried
4 oz
150 g
Orange, Zest and Juice,
Large, zest and juice
Large, zest and juice
2 each
Ginger,
stem, in syrup
stem, in syrup
4 each
Mixed Spice
2 tsp
1 tbsp
Port
2 fl oz
60 ml
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Method
Use variety 'Marjorie' plums or any dark red plum will be fine- Start by cooking the plums. Either halve and stone or cook whole and lift out the stones with a spoon. They need to cook until really soft - add a small amount of water to prevent sticking, around half a teacup.
- Meanwhile, get your jars ready - wash, rinse and dry in a warm oven
- When fruit is soft, leave to cool slightly then either push through a sieve or puree in a food processor
- Put pulp into a large pan and add all of the other ingredients except the port - chop the ginger and apricots first
- Cook gently for 30-45 mins until everything is beautifully soft
- Take pan from heat and stir in a good 'slosh' of port, if liked, and then pot up into the warm jars. Seal immediately and store in a cool dark place
The mincemeat will keep for at least a year and is perfect for vegans as it has no added fat- You can add a few nuts or other ingredients such as cherries if you want to
How long will it take to make?
Preparation time:
30 mins
Cooking time:
45 mins
Total time:
1 hour 15 mins
Soaking overnight
not included in total time
How much?
approx. 12 x 190ml/8oz jars
Look after it
Keep cool and away from strong light. Use within one year
Rosie's Preserving School Workshops
Marjorie's Mincemeat
