Question about Christmas Mincemeat - Delia recipe

floyd

I thought that there was a problem with the apple fementing in the ones where the suet wasn't meletd or the apple wasn't cooked and this resulted in some blown jars

Thats why I chose to do the Delia one, it worked fine for me but I also added an extra glug of brandy on top just to be absolutely sure

thriftlady_2

floyd wrote: »

I thought that there was a problem with the apple fementing in the ones where the suet wasn't meletd or the apple wasn't cooked and this resulted in some blown jars

Thats why I chose to do the Delia one, it worked fine for me but I also added an extra glug of brandy on top just to be absolutely sure

I suppose if you intend to keep it for a long time it might ferment. But I've seen loads of recipes for mincemeat which traditionally always has apple in and they are designed to keep for months if not years. My mum always kept hers for at least a year. I keep mine for a long time too;)

yumyums

Hi everyone

I've just made a large batch of mincemeat and was hoping to reuse the old jam jars & lids I have so I can give some as presents for Christmas.

Is it OK to reuse the jar lids?
Also, I take it I should sterilise the jars by boiling them then putting them in the oven to dry out. Is this correct?

The mincemeat I'm making is based on Delia's recipe where you cook it on a low temperature in the oven for 3 hours. Should I let it cool before putting it in the jars? Should the jars be cool or hot when I put the mincemeat in? Do I need wax discs etc?

Sorry for all the questions! I usually just bung my mincemeat in a large Le Parfait jar with clip top & rubber seal and it keeps fine. I'm just worried about it going off if I give it to people as a gift. Should I ask them to keep it in the fridge?

Thanks

Penelope_Penguin

yumyums wrote: »

Is it OK to reuse the jar lids? I do
Also, I take it I should sterilise the jars by boiling them then putting them in the oven to dry out. Is this correct? I just wash and dry in a low oven

The mincemeat I'm making is based on Delia's recipe where you cook it on a low temperature in the oven for 3 hours. Should I let it cool before putting it in the jars? Should the jars be cool or hot when I put the mincemeat in? Do I need wax discs etc? I put hot mincemeat into hot jars. As it cools, it forms a vacuum which keeps out the bugs I don;t use wax discs.

I keep mine in a cool pantry.

yumyums

Penelope_Penguin wrote: »

I keep mine in a cool pantry.

That sounds great! Those were the instructions I was hoping for as I won't have to go out and buy anything else

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing mincemeat thread to keep ideas together.

MissisP

I've been using Delia's recipe for years! It keeps for ages (if the family will let it); keep it cool and dark. Instead of regular brandy, I use Calvados and it smells beautifully appley when you open the jar!

pocketstrings

Hi everyone!

I've been making Delia's mincemeat for years and it's always brilliant, lasts all year with no problems etc but I was just now making some to keep for next year while really ill and in a hurry so I made two stupid mistakes.

Firstly, I added double the nutmeg, mixed spice and cinnamon - will that matter?

Secondly, and more worryingly, I added the brandy to the mix with everything else whereas Delia says make the mixture, leave it over night cook it the next day and THEN stir in the brandy. Will this matter? Do I need to start from scratch? Or carry on regardless but not add more brandy? Or leave it overnight, cook it and then add the brandy again as if I hadn't added it before cooking?

Thank you!

Parsleythelion

Hi

I've used this recipe for several years - I would think that adding double the spices should be ok (as long as you like spices!).

Adding the brandy before cooking it might mean some of the alcohol is burnt off - you could try tasting it when it's cooled and add more brandy if you think it needs it. A couple of years ago I forgot to add the brandy at all and the mincemeat lasted until the following year without a problem, so I'm sure you won't need to start again from scratch.