Mincemeat Jam

The jam you never knew you needed, until now! A classic Yultide tradition udated into a jam. Perfection!

Yields 6 half pints

5 1/2 Cups chopped granny smith apples

1 Orange, zested and juiced

1 Lemon, Zested and juiced

2 Cups water or unsweetned juice

1 1/2 Cups raisins

1 1/2 Cups golden raisins

1 Tsp ground ginger

1/2 Tsp fresh ground nutmeg

3/4 Tsp ground cinnamon

1/4 Tsp ground cloves

3 1/2 Cups granulated sugar

1/2 Cup molasses

In a large heavy bottom pot, add fruit, juices, zest, spices and water. Bring to a boil, turn down to medium low and cook 20 minutes, covered.

Add sugar and molasses, bring back to a boil and boil until gel stage, 2 – 3 minutes. Check the set using frozen spoons.

Ladle into hot jars leaving 1/4 inch headspace.

Process in water bath canner 15 minutes.

Serve with brie and toasts, on pound cake, shortbread, as a sauce on meatballs, add to any beef or pork roast, use it as a cake filling or linzer cookie filling…………….endless possibilities

Enjoy!

~J~