Plum Mincemeat – “How To Make” Recipe From The Jam Jar Shop

Posted by Neil Smith on

Bowl of plums

Recipe Ingredients

  • 1 kg plums
  • zest and juice of 2-3 oranges
  • 500g Russet apples, peeled, cored and chopped
  • 200g currants
  • 200g raisins
  • 200g sultanas
  • 100g orange marmalade
  • 250g demerara sugar
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 1/2 nutmeg, freshly grated
  • 50ml ginger cordial, optional
  • 100g chopped walnuts
  • 50ml brandy or sloe gin

Recipe Equipment

  • Large preserving pan
  • Wooden spoon
  • Jam Jars - We recommend a pack of 450g Jars (16oz)
  • Muslin cloth
  • Cellophane covers & waxed discs
  • River Cottage hand book by Pam Corbin


  1. Stone the plums, and cook them with the orange juice until tender.
  2. Blend in an electric processor or push through a sieve - you should end up with around 700ml plum puree.
  3. Put into a large bowl with all of the other ingredients except the brandy or sloe gin.
  4. Cover and leave to stand overnight or for 12 hours.
  5. Bake in a large baking dish for 2 to 21/2 hours at 130 degree C or Gas Mark 1/2.
  6. Remove from the oven
  7. stir in the brandy or sloe gin into warm, sterilised jars, making sure there are no air pockets.
  8. Store in a dry, dark place ready for Christmas. Use within 12 months.

Mmmmmmmm - yummy plummy

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