Christmas Dried Fruit Jam

Use as mincemeat in tarts, breads or cookies. Serve at breakfast with your favorite scones, English muffins or toast. Use for a surprise and spoon over puffy pancakes.

6 cups water
1 1/2 cups dried figs, chopped
1 1/2 cups dried apricots, chopped
1 1/2 cups dried pears, chopped
1 cup dried dates, pitted, chopped
1 cup dried prunes, pitted, chopped
1/4 cup candied lemon peel
1/4 cup candied orange peel
1/4 cup candied cherries
1 orange, juice and zest of, finely grated
1 lemon, juice and zest of, finely grated
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp anise seed (crushed)
4 cups sugar
1/2 cup walnut pieces
1/2 cup slivered almonds

Place apples in large pot with water, simmer until soft.

In a large bowl, add all the chopped & pitted fruit. 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.

Let apples drip over fruit WITHOUT squeezing or forcing- overnight.

Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit. Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes. Skim surface, add nuts, boil another five minutes until 200 degrees F (sea level).

Remove pan from heat; spoon jam into hot jars leaving a 1/4” headspace. Process in a boiling water bath for 15 minutes. Adjust time according to altitude.