Homemade Mincemeat Recipe (Easy, No-Cook)

Updated 30 May 2026 by Linda Garrould. A Christmas Countdown family favourite.

Homemade mincemeat is simply dried fruit, grated apple, suet, sugar, citrus and warm spices mixed together, left to mature and then sealed in jars. It takes about 20 minutes of actual work, needs no cooking, and tastes far better than anything from a jar in the shops.

Below is a classic British mincemeat recipe to make your own, plus the question I am asked most: when is the best time to make it. The short answer is October, and the apple harvest is exactly why.

When is the best time to make mincemeat?

The best time to make mincemeat is October to early November, about two to three months before Christmas. That gives the flavours time to deepen and mellow before you bake your mince pies. If you are short of time you can make it as little as two weeks ahead and it will still be lovely, just a little brighter and less rounded.

October is ideal for another reason: it is the height of the British apple harvest. Bramleys and other cooking apples are picked from late August through October, so they are plentiful, cheap and at their best. A batch of mincemeat is one of the nicest ways to use up a glut from your own tree, an allotment or a neighbour’s windfalls. Like jam or chutney, mincemeat is really a preserve, the sugar and a splash of brandy keep it safely for months, so a good apple year can be tucked away and enjoyed right through Christmas.

Sealed in sterilised jars and kept somewhere cool and dark, homemade mincemeat keeps for up to a year. Once a jar is opened, store it in the fridge and use it within a couple of weeks.

Linda’s tip: stock up on mincemeat in the January sales

Here is a related tip if you prefer shop-bought. Mincemeat in a jar also improves with age, becoming deeper, warmer and less acidic over many months. I am not suggesting anyone makes a fresh batch in January, but it is worth thinking about how much you have just used over Christmas and buying next year’s supply while it is on offer. Supermarkets tend to discount mincemeat heavily in the first few weeks of January. Check the use-by dates carefully in case of old stock, then store it at the back of the cupboard until December.

How to sterilise your jars

Wash jars and lids in hot soapy water, rinse, then place in an oven at 140C (120C fan, Gas 1) for about 15 minutes until completely dry. Fill while still warm. Clean, dry jars are the key to mincemeat that keeps well.

Make it together

Weighing out the fruit and giving everything a good stir is a lovely job to share with children, a little like a low-key Stir-up Sunday. Everyone can have a turn with the spoon and make a wish.

Mincemeat FAQs

When is the best time to make mincemeat?

October to early November is ideal, about two to three months before Christmas, so the flavours have time to mature. It also coincides with the British apple harvest. At a minimum, make it two weeks ahead.

How long does homemade mincemeat last?

Sealed in sterilised jars and stored in a cool, dark cupboard it keeps for up to 12 months. Once opened, keep it in the fridge and use within two weeks.

Is mincemeat a good way to use up apples?

Yes. Mincemeat is a preserve, so a batch is an excellent way to use up a glut of cooking apples in autumn, keeping the harvest safely until Christmas.

Can I make mincemeat without alcohol?

Yes. Replace the brandy with extra orange juice. It will not keep quite as long, so use within about three months and store in the fridge once opened.

Can I make mincemeat without suet?

Use vegetarian suet for a meat-free version, or melted butter, though butter-based mincemeat is best kept in the fridge and used within a month.

Put your mincemeat to use with our Christmas recipes, and see when to get ahead on your Christmas baking.