I prefer the flavour of butter to suet in mincemeat – which makes it suitable for vegetarians – but use suet if you wish. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc.
Makes 4 x 370g jars
TIP - I no longer use cellophane tops or wax paper. I simply use clean sterilised screw-top jars saved from bought marmalade or jam.
PREPARING AHEAD - Make the mincemeat up to six months ahead and store in a cool place. It’s not necessary to freeze mincemeat as it stores so well.
IN THE AGA - Follow stage 1, heat gently on the boiling plate, cover and transfer to the simmering oven for about 20 minutes.
This recipe is taken from: Christmas Collection (Headline)