Suetless Mincemeat

Ingredients:

¾ pint (400ml) medium cider	1lb (450g) soft dark brown sugar
4lb (2kg) cooking apples, peeled, cored and chopped	1lb (450g) currants
1lb (450g) raisins	4oz (125g) glacé cherries, chopped
4oz (125g) almonds, blanched and chopped	Grated rind and juice of 1 lemon
1 level teaspoon mixed spice	1 level teaspoon ground cinnamon
½ level teaspoon ground cloves	2 tablespoons of rum

Method:

1. Place cider and sugar in a preserving pan or large saucepan.  Heat gently until sugar is dissolved.
2. Stir in all the remaining ingredient, except the rum.
3. Bring mixture slowly to the boil, stirring all the time.
4. Half-cover with a lid and simmer gently for 30 mins or until the mixture has become a soft pulp, stirring occasionally.
5. Test for sweetness, adding more sugar if necessary.
6. Remove from the heat and leave to get completely cold.
7. Stir in the rum.
8. Pack into clean dry jars and cover with waxed a waxed circle and cellophane as for jam.
9. Store in a cool, dry place.