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1
Wash the plums, halve and pit them, then put them into a saucepan with the orange juice.
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2
Cook gently until tender, about 15 minutes.
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3
Puree in a blender or press through a sieve.
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4
You should end up with about 3 cups of plum puree.
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5
Put the puree into a large bowl and add all the other ingredients, except the brandy or gin.
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6
Mix thoroughly, then cover and let stand for 12 hours.
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7
Preheat the oven to 250F.
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8
Put the mincemeat in a large baking dish and bake, uncovered, for 2 to 2 1/2 hours.
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9
Stir in the brandy or gin, then spoon into warm, sterilized jars (see p. 21), making sure there arent any air pockets.
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10
Seal (see p. 22) and store in a dry, dark, cool place until Christmas.
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11
Use within 1 year.
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12
You can vary this recipe, but keep the fresh fruit puree to around 3 cups and the total amount of dried fruit to 4 cups or 1 1/4 pounds.
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13
For an apple, pear, and ginger mincemeat, replace the plums with Granny Smith apples, the russet apples with firm pears, and 2/3 cup of either of the raisins with 3 1/2 ounces of crystallized ginger.
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14
You could also exchange the walnuts for almonds and add a couple of teaspoonfuls of ground cinnamon.
