Christmas Dried-Fruit Jam

Debber's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 16

Yield: 12.0 half-pi ...

• 3 lbs tart apples , cored wedges
• 6 cups water
• 1 ½ cups dried figs , chopped
• 1 ½ cups dried apricots , chopped
• 1 ½ cups dried pears , chopped
• 1 cup dried dates , pitted, chopped
• 1 cup dried prune , pitted, chopped
• ¼ cup candied lemon peel
• ¼ cup candied orange peel
• ¼ cup candied cherry
• 1 orange, juice and zest of , finely grated
• 1 lemon, juice and zest of , finely grated
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ½ teaspoon anise seed (crushed)
• 4 cups sugar
• ½ cup walnut pieces
• ½ cup slivered almond

Directions:

1. Place apples in large pot with water, simmer until soft.
2. In a large bowl, add all the chopped & pitted fruit.
3. 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.
4. Let apples drip over fruit WITHOUT squeezing or forcing--overnight.
5. Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit.
6. Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes.
7. Skim survace, add nuts, boil another five minutes until 200*F (sea level).
8. Remove pan from heat; spoon jam into hot jars, add two-part lids; process in boiling water bath for 15 minutes (sea level).
9. Label and store in cool, dark cupboard.
10. GIFT GIVING: Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts. "How nice of you!".
11. USES: As described above OR as a replacement for traditional (with suet) mincemeat.