penguinarmy
Senior Member
This is from a thread that has been dead for a while so I've updated the recipe.......
2x 411gm Tesco finest mincemeat (423.2gm sugar total)
4 ltr Water
400 gm Sugar
1 tsp Pectolase
1 tsp Glycrine
5 gm GV1 yeast
Pitched at 29 dec C
SG 1066
1. Add the Mincemeat into a pan with 1 pint of water, heat gently.
2. The vegetable suet will float to the top, i removed it with a large spoon and a sieve.
3. Add the sugar to the pan and stir until dissolved.
4. Once cooled add to DJ adding water, glycrine, pectolase and yeast.
5. There is alot of sediment floating around in the DJ, so far it has not affected it and is bubbling away.
I will update as i progress
This i got from the thread by the member screamlead for those who wish to make there own Suet free mincemeat.
Makes about 4lb/2kg0250g soft dark brown sugar,250ml medium dry cider,1kg cooking apples, peeled, halved and quartered,½ tsp mixed spice,½ tsp ground cinnamon,500g dried mixed fruit,75g glace cherries, roughly chopped,75g blanched almonds,zest & juice of ½ lemon 6 tablespoons brandy (alternatively rum) ...I use pure apple juice instead of cider and add extra brandy as the preservative. If you cant get the dark brown sugar, I reduce grape pekmez in a saucepan and add normal sugar to taste. And I keep mine in the fridge after making it around the end of October. 1. Place the cider and the sugar in a large saucepan and heat gently.2. Add the roughly chopped apples to the saucepan and stir well.3. Add the remaining ingredients, apart from brandy (or rum). Simmer for around 30 minutes until the mixture is soft and pulpy.4. Meanwhile wash the jars well and sterilize. I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on. Shake as much water from them as possible before filling.Alternatively put the jars in an oven set to 180oC/350oF/Gas 4 for 10 minutes. Be careful to put them on a dry surface when removing or they could crack. Lids can be placed in a small pan of boiling water. Shake as much water from the lids as possible before filling.5. Remove from the heat and set aside to cool for 5-10 minutes. Stir in the brandy (or rum) and transfer to sterilized jars. Once the jars are filled and the lids well screwed on, invert them to improve the heat seal. Turn the jars the right way up once they are cool.6. This mincemeat can be used immediately after cooking if you wish, but improves with age and keeps well.
2x 411gm Tesco finest mincemeat (423.2gm sugar total)
4 ltr Water
400 gm Sugar
1 tsp Pectolase
1 tsp Glycrine
5 gm GV1 yeast
Pitched at 29 dec C
SG 1066
1. Add the Mincemeat into a pan with 1 pint of water, heat gently.
2. The vegetable suet will float to the top, i removed it with a large spoon and a sieve.
3. Add the sugar to the pan and stir until dissolved.
4. Once cooled add to DJ adding water, glycrine, pectolase and yeast.
5. There is alot of sediment floating around in the DJ, so far it has not affected it and is bubbling away.
I will update as i progress
This i got from the thread by the member screamlead for those who wish to make there own Suet free mincemeat.
Makes about 4lb/2kg0250g soft dark brown sugar,250ml medium dry cider,1kg cooking apples, peeled, halved and quartered,½ tsp mixed spice,½ tsp ground cinnamon,500g dried mixed fruit,75g glace cherries, roughly chopped,75g blanched almonds,zest & juice of ½ lemon 6 tablespoons brandy (alternatively rum) ...I use pure apple juice instead of cider and add extra brandy as the preservative. If you cant get the dark brown sugar, I reduce grape pekmez in a saucepan and add normal sugar to taste. And I keep mine in the fridge after making it around the end of October. 1. Place the cider and the sugar in a large saucepan and heat gently.2. Add the roughly chopped apples to the saucepan and stir well.3. Add the remaining ingredients, apart from brandy (or rum). Simmer for around 30 minutes until the mixture is soft and pulpy.4. Meanwhile wash the jars well and sterilize. I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on. Shake as much water from them as possible before filling.Alternatively put the jars in an oven set to 180oC/350oF/Gas 4 for 10 minutes. Be careful to put them on a dry surface when removing or they could crack. Lids can be placed in a small pan of boiling water. Shake as much water from the lids as possible before filling.5. Remove from the heat and set aside to cool for 5-10 minutes. Stir in the brandy (or rum) and transfer to sterilized jars. Once the jars are filled and the lids well screwed on, invert them to improve the heat seal. Turn the jars the right way up once they are cool.6. This mincemeat can be used immediately after cooking if you wish, but improves with age and keeps well.
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