Plum and russet mincemeat

This is from River Cottage Handbook No 2
Makes 4x 450g jars
1kg plums
Finely grated zest and juice of 2-3 oranges (you need 200ml juice)
500g russet apples, peeled, cored and chopped into 1cm cubes
200g currants
200g raisins
200g sultanas
100g orange marmalade
250g demerara sugar 1/2 tsp ground cloves
2 tsp ground ginger
1/2 nutmeg, grated
50ml ginger wine or cordial (optional)
100g chopped walnuts
50ml brandy or sloe gin

Wash the plums, halve and remove the stones, then put into a saucepan with the orange juice. cook gently until tender, about 15 minutes. Blend to a purée in a liquidiser or push through a sieve. You should end up with about 700ml plum purée.

Put the purée into a large bowl and add all the other ingredients, except the brandy or gin. Mix thoroughly, then cover and leave to stand for 12 hours.

Preheat the oven to 130'C/Gas Mark 1/2. Put the mincemeat in a large baking dish and bake, uncovered, for 2-2.5 hours. Stir in the brandy or gin, then spoon into warm sterilised jars, making sure there aren't any air pockets. Seal and store in a dry, dark, cool place until Christmas. Use within 12 months.

Variations
You can vary this recipe, but keep the fresh fruit purée to around 700ml and the total amount of dried fruit to 600g. For an apple, pear and ginger mince,eat, replace the plums with Bramley apples, the russet apples with firm pears and 100g of the raisins or sultanas with 100g crystallised stem ginger. You could also exchange the walnuts for almonds and add a couple of teaspoons of ground cinnamon.