1½ lb. stoned raisins
1½ lb. currants
1½ lb. suet
3 large lemons (rind and juice)
2 lb. moist sugar
½ lb. mixed peel
2 lb. large apples
3 tablespoons orange marmalade
1½ tea cups brandy
(makes 6-8 lbs.)
Mince the raisins, half the currants, the peel, apples and marmalade. Add the finely chopped suet, the grated lemon rind, sugar, rest of currants, and mix with the lemon juice and brandy. Mix every day for a week, then tie down as for jam. This is an excellent old-fashioned recipe.
Good Cookery