Scottish Mincemeat

Simmer beef and bones, in water to cover, until tender (2 to 3 hours). Season to taste with salt and pepper. Cool and remove meat from bones.

Preheat oven to 350 degrees F.

Peel and core apples. Slice beef, suet, apples and lemon into pieces small enough to fit into meat grinder.

Using coarse setting, grind beef, suet, apples, lemon and most of the raisins (leave about 1/2 cup of the raisins whole).

Stir together all ingredients in a 6 1/2 quart (minimum) ovenproof stock pot.

Move stock pot to stove. Bring ingredients to a boil over medium heat. Stir occasionally to avoid sticking.

Place stock pot in the preheated oven at 350 degrees. Roast for about 3 hours. Stir every 1/2 hour. The mixture will have a dark and glazed look.

After 2 hours of roasting, begin preparation of canning jars as described below.

At the completion of cooking, the suet should form small pockets on the top. However, if necessary, skim off excess oils that form on the top, prior to canning.

Canning jars, lids and rings must be sterilized in boiling water prior to canning the mincemeat. Place the jars, lids and rings on a canning rack and lower into canning pot partially filled with hot water. Add enough water to cover the tops of the jars. Bring to a boil. Boil for at least 5 minutes before use. Leave everything in the boiling water until ready to fill.

Carefully fill each sterilized jar, place a sterilized lid on the top, and secure with a sterilized ring. Tighten finger tight.

Place all filled jars on a rack to cool.

After cooling, the tops of the jars should be pulled slightly into the jar, and they should not move up and down when pressed in the center. Tighten rings finger tight.