Skip to content


October 13, 2012

Victoria Plums

This recipe is from the lovely Pam Corbin who we had the pleasure of meeting to sign my preserves book at River Cottage. I’ve used this one (minus the walnuts) a few times as I’ve been lucky to be given plums and apples in the Autumn so it’s practically free!


1kg plums
Finely grated zest and juice of 2-3 oranges (you need 200ml)
500g russet apples, peeled, cored and chopped into 1cm cubes
600g dried fruit ~ I used currants, sultanas and cranberries for some Christmas colour
100g orange marmalade
250g Demerara sugar
1/2 tsp ground cloves
2 tsp ground ginger
1/2 tsp ground nutmeg
Optional – 100g chopped walnuts and 50ml ginger wine or cordial
50 ml brandy – or 100 ml if no ginger wine


Wash the plums, halve and stone then cook gently with orange juice until tender about 15 minutes. Push through a sieve – should make about 700 ml purée.
Put the purée into a large bowl and add all the other ingredients, except the brandy.

Mix thoroughly, then cover and leave 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 hours.
Stir in the brandy and spoon into warm, sterilised jars making sure there aren’t any air pockets
Seal and store in a dry, dark, cool place until Christmas and use within 12 months.


Comments are closed.

%d bloggers like this: