1 pound lean beef, minced
5 pounds apples, peeled, cored and chopped
1 15-ounce package seedless dark raisins
2 1/2 cups granulated sugar
2 cups dried currants
1/2 cup diced candied fruits
1 teaspoon orange peel
1 cup orange juice
1 teaspoon lemon peel
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon mace
Place beef in large pot, cover with water and simmer until tender.
Drain and cool; put into a coarse chopper with apples and process.
Combine in cooking pot with remaining ingredients along with 2 1/2 cups
hot water. Cover and simmer for 1 hour. Pack into hot sterilized
jars, leaving 1 inch headroom, seal and process in pressure canner at 10
pounds pressure for 20 minutes. Allow to cool down naturally, removing
to draft-free area to cool overnight before checking seals and tightening
rings. Allow to mature for at least 3 months before using.
Will make 6 pints.
Continually improving. All rights reserved.
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