Winter Jam

This is a little something I call Winter Jam. It's actually my own recipe for vegetarian mincemeat, but I don't like that name. I know the recipe has meaty origins, but if you're leaving the meat out, why not a name with more appeal? Since it's traditionally served at Christmas, has spicy winter flavours like cinnamon and cloves and the sweet goodness of fruit, I will henceforth call it Winter Jam! You heard it here first.

I made this for friends at Christmas and gave it away before I could get a shot of it in its pretty jam jar. But my pal was kind enough to post a nice shot of it on her site here.

Here's the quick and easy recipe:

Winter Jam
Makes 5 x 250ml jars*

Put the following ingredients in a medium saucepan and simmer over low to medium heat, covered, for about 30 minutes until fruit is soft and spices incorporated, stirring occasionally. Add extra water during simmering if needed.

3 medium apples, peeled, cored, and chopped (McIntosh are a good choice)
1/2 cup sultana raisins
1/2 cup golden raisins
3/4 cup dried currants
3/4 cup frozen cranberries
3/4 cup pitted prunes, chopped
Zest and juice of one large navel orange
Juice of one lemon
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, allspice and cloves)
1/4 teaspoon salt
1 cup water + 2 extra tablespoons during simmering process if needed

*Note: Please follow proper canning instructions which includes sterilizing and sealing jars for long shelf life. Alternately, you can put it in any glass container and keep it in the fridge for about two months, or cool and freeze in small batches for up to six months.

Winter Jam is particularly good as a topping for vanilla ice cream, or on oatmeal for a delicious breakfast.