Begin by assembling your ingredients. I normally start making mincemeat with the first windfalls, back in August, but I forgot this year, and so I have got the scabby old apples from the £1 boxful we bought a few weeks back (and which got overlooked because I have been buying my favourites, Russetts, instead. Peel, core and chop.
I start by putting them into one of my earthenware jars, layering with spices, sugar and dried fruit.
This will keep, without suet, for a year or more in a cool place (not the fridge). You can use it within a month or so of making, but it improves with keeping. The original recipe came from Farmhouse Fare, and I make it every year without fail. Bon appetit . . .