Making my own fruit mince for mince pies has been on my food bucket list for so many years I couldn’t let another Christmas go by without giving it a go. As with all things home-made the outcome was predictable with this mince being so superior to commercial fruit mince I will never buy it again. I love how it includes pears which softens the mix slightly, but all the spice and flavour remains intact..
The recipe comes from The Ball Blue Book, Guide to Preserving which I have now read cover to cover. It really is the most comprehnesive preserving book filled with delicious recipes. It includes chapters on all types of preserving from water bath (which are the recipes I have done so far on Drizzle and Dip), pressure cooker preserving, freezing and even dehydrating. I’m thrilled that I’m learning the craft of preserving properly and feel confident working with such a high quality product as Ball and knowing that my food will last for at least a year in my cupboard.
The fruit mince is easy to do once you have been though the pear chopping process – which is a little laborious, and this recipe makes three and half half pint jars of fruit mince. That half extra half jar is enough mix up a batch of mince pies. Continue Reading →