Plum Mincemeat - "How to make" recipe from the Jam Jar Shop

Recipe Ingredients

  • 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

Recipe Equipment

  • Large preserving pan
  • Wooden spoon
  • Jam Jars - We recommend a pack of 450g Jars (16oz)
  • Muslin cloth
  • Cellophane covers & waxed discs
  • River Cottage hand book by Pam Corbin

How to make Plum Mincemeat

  1. Stone the plums, and cook them with the orange juice until tender.
  2. Blend in an electric processor or push through a sieve - you should end up with around 700ml plum puree.
  3. Put into a large bowl with all of the other ingredients except the brandy or sloe gin.
  4. Cover and leave to stand overnight or for 12 hours.
  5. Bake in a large baking dish for 2 to 21/2 hours at 130 deg C or Gas Mark 1/2.
  6. Remove from the oven
  7. stir in the brandy or sloe ginpot into warm, sterilised jars, making sure there are no air pockets.
  8. Store in a dry, dark place ready for Christmas. Use within 12 months.

Mmmmmmmm - yummy plummy

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