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Christmas Dried-Fruit Jam

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“Use as mincemeat (without suet!) or serve at breakfast with your favorite scones, English muffins or just toast. Use for a surprise between two slices of baked French toast, spoon over puffy pancakes. Frances Bissell *Preserving Nature's Bounty* gets the credit for developing this recipe.”
1hr 15mins
12 half-pint jars

Ingredients Nutrition


  1. Place apples in large pot with water, simmer until soft.
  2. In a large bowl, add all the chopped & pitted fruit.
  3. Press soft apples with a potato masher, then spoon into a square of cheesecloth (clipped to a footed colander), suspended over the bowl of fruit.
  4. Let apples drip over fruit WITHOUT squeezing or forcing--overnight.
  5. Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit.
  6. Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes.
  7. Skim survace, add nuts, boil another five minutes until 200*F (sea level).
  8. Remove pan from heat; spoon jam into hot jars, add two-part lids; process in boiling water bath for 15 minutes (sea level).
  9. Label and store in cool, dark cupboard.
  10. GIFT GIVING: Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts. "How nice of you!".
  11. USES: As described above OR as a replacement for traditional (with suet) mincemeat.

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