THE COMPLETE ILLUSTRATED COOKERY BOOK
Edited by “Chef”
Associated Newspapers Ltd

INGREDIENTS:

1 lb of beef suet
1 lb of apples (weighed after peeling and coring)
1 lb of currants
4 oz of raisins
4 oz of sultanas
1 lb Demerara sugar
4 oranges
2 lemons
1/2 teaspoonful of powdered mace
1/2 teaspoonful of allspice
1 wineglassful of brandy

METHOD:

1. Wash well and thoroughly dry the curants and sultanas and raisins

2. Pick over the fruit, and stone and chop the raisins, peel and core the apples finely, remove all skins and strings from the suet and chop it very finely.

3. Grate the rind of one orange and one lemon on to the sugar.

4. Mix all the dry ingredients together, then strain in the juice of the oranges and lemons and add the brandy

5. Mix together very well.

6. Cover thebasin and leave for 12 to 24 hours

7. Then stir well again and put into jars.

8. Cover the jars as for jam and keep in a cool place.