Winter Jam

Instead of the traditional mincemeat for Christmas, I sometimes use some of the same ingredients to make a Christmas jam. Rather than being bound with suet, the dried fruit is suspended in apple, or – if you can get it – quince jelly. The jam is even more versatile than mincemeat, in that it is delicious on toast, muffins or scones, and you can also use it in tarts and pies. It is especially good when combined with almond paste. Quinces are imported from Turkey in the early autumn and are a