Ingredients

• 8oz Dark Brown Sugar
• 2llb Cooking Apples
• 1TSP Mixed Spice
• 1Tsp Cinnamon
• 1Tsp Ginger
• 12oz Currants
• 8oz Raisins
• 8oz Sultans
• 4oz Cherries
• 1 Orange Juice
• 1 Lemon Juice And Rind
• 1/4 Pint Of Rum Or Whisky
• 3/4 Of Stronge Cider
• 2oz Atora Shredded Suet

Directions

Sterilise jar’s ready for mince meat to be put into .

Peel and core apples, and then chop them up very small.

In a big pan , put the cider , and the sugar , and boil it till the sugar has dissolved.

Add to the pan , all the ingredients, but the rum or the whisky.

Cook for 30 minutes or so , making sure , it don’t stick to pan.

Take off heat and add to it the rum or whisky give a good mix around.

Let cool , befor jaring mince meat , and then label , and date it.

This make’s lovely mince pie’s for Christmas Day.

Ingredient

• 4lb Dried Apricots chopped
• 10 Cups of Hot Water
• 4lb Jam Sugar
• Juice for 2 Lemons
• 1/2 A Bottle Of Certo

Directions

First take your jar’s, and sterilse them, then put them in oven on a low heat to keep them warm for jam to go into.

Chop up apricots, then put them into a big bowl , pour over the hot water cover and let stand over night.

Next day put the apricots, and water, into a big pan , add to it the sugar, and lemon juice into the pan.

Put on a very low heat till all the sugar has dissolved into the water stirring jam all the time.

When sugar as all dissolved, turn up heat , till it boils, keep giving it a stir.

Boil the jam, for 30 minutes or so, the jam will start to get thick.

To test the jam , to see if it is ready, put a drop on a saucer, leave it in the fridge for 10 minutes.

Take out of fridge, and test it by pressing your finger into jam , if there’s a thick skin and the jam will not run then it’s ready.

Take off the scum from the top of the jam as this will stop your jam from going off fast.

Now add the 1/2 bottle of certo.

When you have done this, the jam is ready to be jared up.

Jar up jam.

Put the jar’s, into a pan of hot water , cover to half the way up jar, and boil for 10 minutes.

This will seal the jar.

Take care when taking them out the pan as they will be very hot.

Clean jar’s and label and date then .

The jam is best if left for a week or so .

You just can’t beat home made jam.