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

Pam Corbin's 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.

Mmmmmmmm - yummy plummy

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