Making the sweet mincemeat
Last month I made 35 large jars of sweet mincemeat. It is made largely from leftover materials such as soft fruit that has been pickled in gin and vodka to make fruit liqueurs, fruit purees made from the pulp leftover from making fruit jellies and jams, marmalade and jellies that failed to set.
These photos show the various ingredients at various stages of being mixed together.
Vegetarian suet was added. Chopped apples were also included. The resulting cores and peel were used to make a jelly. And, of course, a modest amount of brandy went in. There was no need to add sugar. The jams contained plenty.
Lots of preserves were included.
Lots of the jars of sweet mincemeat have already been used as swaps. The mincemeat however will, if not used this winter, mature over the next year and be usable next winter.
Until 2009 I was working in London, UK, but I gave it up to pursue a life of self-sufficiency. My aim is to grow or forage for all my food, produce my own power and live a healthier and greener lifestyle. I left London to return to my home village of Sunniside, near Newcastle, in the North East of England. I have a couple of plots of land there as well as the garden of my house. Our village is a commuter area for Newcastle but we are surrounded by countryside which we use for picking wild foods. My mission in life is to show that it is possible to live well without destroying the planet in the process. I am also keen to ensure knowledge of historic recipes and cooking is kept alive. I regularly try out recipes from old cookbooks using the food we have grown. I make videos about our progress and about how to cook home-grown foods. These can be viewed on www.youtube.com/jonathanwallace.
www.self-sufficientinsuburbia.blogspot.com
Source: http://self-sufficientinsuburbia.blogspot.com/2015/11/making-sweet-mincemeat.html
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