Homemade Mincemeat

• 2 lbs. ground beef
• 1 lb. suet, cut into small pieces with grisle removed
• 5 lbs. apples, peeled & cubed
• 3 lbs. raisins
• 2 lbs. currants
• 3/4 lb. citron (found in the produce section of the supermarket)
• 2 1/2 lbs. brown sugar
• 2 Tbs. cinnamon
• 2 Tbs. mace
• 1 Tbs. ground cloves
• 1 Tbs. salt
• 1 tsp. nutmeg
• 1 quart dry sherry
• 1 pint brandy

1. In a very large pot, cook all the ingredients together, slowly, for an hour and a half, stirring often so it doesn't stick to the bottom of the pot. The mincemeat will thicken as it cooks.
2. Wash 8-10 wide-mouth mason jars in the dishwasher to sterilize and simmer previously-washed lids and bands in boiling water for 5 minutes.
3. Spoon hot mincemeat into jar, filling to an inch from the top. With tongs, remove lids from hot water and place on each jar. Turn the bands a quarter turn on the jars (as the mincemeat cools you will hear a "click" as the lids seal.) You can then turn the band so that it is completely closed on the jar.
4. The mincemeat will be protected by the suet and will keep for a very long time - it gets better with age.

ground beef, suet, apples, raisins, currants, citron, brown sugar, cinnamon, mace, ground cloves, salt, nutmeg, sherry, brandy

Taken from www.epicurious.com/recipes/member/views/homemade-mincemeat-50060333 (may not work)