If you like making your own mincemeat but are currently wrestling with a mountain of plums try this recipe from Pam Corbin's Rivercottage Preserves Book - she has said I can share it with you!
It's for a plumcious, plummy PLUM MINCEMEAT
1 kg plums zest and juice of 2-3 oranges 500g Russet apples, peeled, cored and chopped 200g currants 200g raisins 200g sultanas 100g orange marmalade 250g demerara sugar 1/2 teaspoon ground cloves 2 teaspoons ground ginger 1/2 nutmeg, freshly grated 50ml ginger cordial, optional 100g chopped walnuts 50ml brandy or sloe gin
Makes 4 x 450g jars
Stone the plums, and cook them with the orange juice until tender. Blend in an electric processor or push through a sieve - you should end up with around 700ml plum puree.
Put into a large bowl with all of the other ingredients except the brandy or sloe gin. Cover and leave to stand overnight or for 12 hours.
Bake in a large baking dish for 2 to 21/2 hours at 130 deg C or Gas Mark 1/2. Remove from the oven, stir in the brandy or sloe gin, then pot into warm, sterilised jars, making sure there are no air pockets.
Store in a dry, dark place ready for Christmas. Use within 12 months.