Ingredients
2 lbs. ground beef
1 lb. suet, cut into small pieces with grisle removed
5 lbs. apples, peeled & cubed
3 lbs. raisins
2 lbs. currants
3/4 lb. citron (found in the produce section of the supermarket)
2 1/2 lbs. brown sugar
2 Tbs. cinnamon
2 Tbs. mace
1 Tbs. ground cloves
1 Tbs. salt
1 tsp. nutmeg
1 quart dry sherry
1 pint brandy
Preparation
In a very large pot, cook all the ingredients together, slowly, for an hour and a half, stirring often so it doesn’t stick to the bottom of the pot. The mincemeat will thicken as it cooks.
Wash 8-10 wide-mouth mason jars in the dishwasher to sterilize and simmer previously-washed lids and bands in boiling water for 5 minutes.
Spoon hot mincemeat into jar, filling to an inch from the top. With tongs, remove lids from hot water and place on each jar. Turn the bands a quarter turn on the jars (as the mincemeat cools you will hear a “click” as the lids seal.) You can then turn the band so that it is completely closed on the jar.
The mincemeat will be protected by the suet and will keep for a very long time - it gets better with age.
