2 large Bramley apples, peeled, cored and finely chopped to give 450g/1lb
200g pot mixed candied peel
zest and juice of 1 orange
zest and juice of 1 lemon
450g dark muscovado sugar
1½ tsp ground mixed spice
100ml Armagnac or brandy, plus more if needed
200g pack beef or vegetable suet
How to sterilise your jars
Wash jars and lids in hot soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Alternatively, put them through the hot cycle of a dishwasher. If you are using jars with rubber seals, remove the seals and cover in just-boiled water.
Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.