Wash, dry and place your jars in the oven at 180°C for about 15 minutes

Put all of the ingredients except the brandy in a large pan.

Cook on high until the sugar and suet start to disolve.

Turn the heat down and simmer for about 10 minutes stirring from time to time.

Take the pan off the heat and let cool down for a few minutes then stir in the brandy.

Take the jars out of the oven if you haven't already and cool slightly.

Fill the jars with the warm mincemeat and cover with jam pot covers.

Let the jars of mincemeat cool completely then store in a cool dry place. The mincemeat will keep for at least 6 months but probably longer.