Christmas Dried-Fruit Jam

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.

• Ready In: 1 hr 15 mins
• Serves: 16
• Yields: 12 half-pint jars

Ingredients

• 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

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.