Put the cider and sugar in a large saucepan and heat gently until the sugar has dissolved. Add the peeled and diced apples. Stir in the remaining ingredients, except for the rum, and bring slowly to the boil, stirring all the time. Lower the heat under the pan and half cover with a lid. Simmer for 30 minutes until the mixture has become a soft pulp. Remove the mincemeat to a large bowl and leave to get completely cold. Stir in the rum.
Spoon into clean, dry screw-top jars, cover with waxed circles before putting on the lids. Store the mincemeat in a cool, dry place.