Phoebe's World: August 2023

Thursday 31 August 2023

In The Kitchen ~ Blackberry Mincemeat

Anyone looking forward to Autumn?? I know I am. I dont know how much more of these 105 degree temps I can take. I mean c'mon... Im a pale, interesting Welsh girl, who used to think 75 degree Uk summers were a killer

Anyway Ive been doing a lot of preserving of my garden harvests, and Ive been thinking ahead.
Two years ago I planted a blackberry cutting in a large tub in the corner of my Victory Garden. It grew very slowly and produced nothing. But this year it really flourished and Ive managed a small harvest of beautiful berries (more than a handful I promise)

I was wondering what to make. Jam maybe? Or possibly a pie. Thinking ahead I decided to make some delicious Blackberry Mincemeat from my 1940s recipe collection, ready for my Mince Pies this Christmas

Blackberry Mincemeat

This recipe from "Woman" magazine and just look at that amazing colour. It is beautifully rich and flavourful and tastes like a cross between traditional mincemeat and apple pie filing. It made three jars...just enough for my pies

1 lb blackberries (or mixed berries). Use fresh, frozen or bottled.
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lbs (200 g) of dried mixed fruit
2 – 3 rounded dessertspoons of soft brown sugar (or granulated)
8-10 drops almond essence
2 rounded teaspoons of mixed spice
Honey or golden syrup

Chop up apples and place in saucepan with a spoonful of water and soft brown sugar
Simmer until apple is soft and getting pulpy.
Add berries, spice and almond essence
Simmer on low for another 15 minutes stirring now and again.
Switch off heat.
Add your margarine/butter/suet and stir in until melted
Add chopped nuts and dried fruit plus an optional dram of whisky or brandy.
Stir
Spoon into clean, sterilized jam jars
Once filled drizzle the top with a little warm honey or golden syrup to seal before adding lid.
Water bath process for 15 minutes..or
Store in the fridge or somewhere cool until needed when you make your mince pies at Christmas