|Raisins||1⁄2 Pound, stoned|
|Candied peel||1⁄4 Pound|
|Currants||1 1⁄2 Pound|
1. Wash and dry the fruit and chop the suet, apples, fruit and peel separately
2. Mix everything and chop again till fine.
3. Add the sugar and mix well again
4. Pack into clean and dry jam jars for later use. Tie down with parchment paper or jam covers.
5. Serve as a filling for mincemeat pies