Ingredients
- 1.4kg Cooking Apples
- 1.4kg Currants
- 450-900g Raisins
- 225g Demerara Sugar
- 700g Mixed Peel
- 450g Suet
- Rind of 1 lemon
- Juice of 2 lemons
- 2 tablespoons Cinnamon
- 2 tablespoons Ginger
- 2 tablespoons Ground Cloves
- 2 tablespoons Ground Allspice
Method
- Weigh out and mix the suet, demerara sugar, and half the currants.
- Weight out and mix into a different bowl raisins, mixed peel and remaining currants.
- Peel, core and cut the apples into pieces small enough to put in the mincer. Place in a bowl of water to reduce the amount they go brown.
- Mince alternate handfuls/spoonfuls of the raisin/peel/currant mixture and the apples. Once complete mix with the suet/sugar/currants mixture.
- Add the lemon zest and juice and mix throughly.
- Add the spices, less than recommended amount to start and adjust to taste.
- Cover with a clean tea towel and leave for 2-3 days, mixing several times a day before putting in jars, sealing like jam.