Recipe by Debber
Use as mincemeat (without suet!) or serve at breakfast with your favorite scones, English muffins or just toast. Use for a surprise between two slices of baked French toast, spoon over puffy pancakes. Frances Bissell *Preserving Nature's Bounty* gets the credit for developing this recipe.
- 3 lbs tart apples, cored wedges
- 6 cups water
- 1 1⁄2 cups dried figs, chopped
- 1 1⁄2 cups dried apricots, chopped
- 1 1⁄2 cups dried pears, chopped
- 1 cup dried dates, pitted, chopped
- 1 cup dried prune, pitted, chopped
- 1⁄4 cup candied lemon peel
- 1⁄4 cup candied orange peel
- 1⁄4 cup candied cherry
- 1 orange, juice and zest of, finely grated
- 1 lemon, juice and zest of, finely grated
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon anise seed (crushed)
- 4 cups sugar
- 1⁄2 cup walnut pieces
- 1⁄2 cup slivered almonds
Directions See How It's Made
- Place apples in large pot with water, simmer until soft.
- In a large bowl, add all the chopped & pitted fruit.
- Press soft apples with a potato masher, then spoon into a square of cheesecloth (clipped to a footed colander), suspended over the bowl of fruit.
- Let apples drip over fruit WITHOUT squeezing or forcing--overnight.
- Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit.
- Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes.
- Skim survace, add nuts, boil another five minutes until 200*F (sea level).
- Remove pan from heat; spoon jam into hot jars, add two-part lids; process in boiling water bath for 15 minutes (sea level).
- Label and store in cool, dark cupboard.
- GIFT GIVING: Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts. "How nice of you!".
- USES: As described above OR as a replacement for traditional (with suet) mincemeat.