Mom’s Mincemeat

Preparation info
  • Approximately

    6 pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 2 cups lean beef (stew meat works best)
  • 4 cups peeled, cored, and chopped tart apples


Remove as much fat as possible from the meat and simmer in water until well done. Drain and save the broth. Mix together with the apples, raisins and currants (washed and squeezed dry), citron, and beef suet. Grind the mixture and transfer to a heavy bottomed kettle. Add sugar, cider/fruit juice, beef stock, salt, and spices. Mix well and simmer slowly for 1 hour. When the cooking time is half