Comments on: A Few Festive Treats with Homemade Sweet Mincemeat

By: Chris

Chris — Tue, 13 Dec 2011 14:18:51 +0000

Do you have to process the jars in a boiling water bath, as you do with jams and chutneys or is the initial jar sterilization sufficient? Do you store in the fridge or can it be stored at room temperature? Questions from a relatively new (and somewhat paranoid) canner

By: Madalene

Madalene — Tue, 13 Dec 2011 14:15:33 +0000

Dear Chris,
Yes, sterilize the jars as for jams. I keep mine in a cool dark cupboard. Not necessary to keep it refrigerated.

Happy Cooking
Madalene

By: Emily

Emily — Sat, 19 Nov 2011 17:11:48 +0000

I love your website it’s fantastic, I have made loads of things you have suggested from the sweet mincemeat to your jam recipes! I am making food hampers for all my family for Christmas and even making the dog treats too!
Keep up the fantasic work!!

By: Wendy russell

Wendy russell — Thu, 17 Nov 2011 17:37:36 +0000

Hi
I’m thinking of making some sweet mince as gifts. Some of my jars don’t have lids. Is it ok to use wax discs and cellophane to seal the jars and should the mix be hot or cold when jar is filled either with a lid or cellophane

By: mawgan

mawgan — Wed, 31 Aug 2011 11:29:43 +0000

hi i came across your site last year and wanted to make xmas hampers for family as gifts, i would like to say the luxary mincemeat is wonderful, i used it with the biscuit recipe and was loved by all and the smell when its cooking its just xmas around the house, i still have a jar sealed up for this year and would say to anyone to try it out, lovely to eat and lovely as a gift

im off to try a few more of your recipes out xx

mawgan

By: Uncle Bubbles

Uncle Bubbles — Tue, 07 Dec 2010 15:47:37 +0000

I always make my mincemeat, puddings, Christmas pickles and chutneys in December. But ready for the following year. Stored in the garage for 12 months really adds to the flavours.

By: Alex

Alex — Fri, 26 Nov 2010 11:43:15 +0000

Hi Maddy,

Am I too late to make this mincemeat for this year?

Thanks,
Alex

By: Madalene

Madalene — Fri, 26 Nov 2010 11:23:09 +0000

HI Alex,

No it’s not too late. It will still be delicious but next year perhaps you should plan making it at the beginning of November.

Enjoy making your mince pies, I find it very therapeutically and satisfying…and gratifying too!

Lots of love,

Maddy

By: Amanda

Amanda — Sun, 03 Jan 2010 04:54:46 +0000

Thanks so much for the mincemeat biscuit recipe, which I made yesterday!
I still have loads of mince to deal with (must remember to halve my recipe next year!) and these are a delicious way to use up some of it!

By: Madalene

Madalene — Mon, 28 Dec 2009 21:05:46 +0000

Hi Mark

Mixed spice is Cinnamon (40%), Coriander Seed, Caraway, Nutmeg, Ginger, Cloves hope this helps.