Place all into a huge pot and simmer on the stove, stir occasionally, for about 3 hours. At this point I remove lid and continue to simmer until it has thickened. Water content in fruits varies greatly, if it continues to be very wet you can take out some of the juice, whisk it for one minute with 1/4 cup corn starch (or Clear Jel* if you’re canning it) and return to pot, stirring to incorporate. The mixture should thicken up within a few minutes.

The mincemeat can be frozen or canned in a BWB for 15 minutes.

* Clear Jel is a modified cornstarch that works well with acidic ingredients, tolerates high temperatures, doesn’t cause thickened foods to “weep” during storage, and doesn’t begin thickening until the liquid begins to cool allowing heat to penetrate all the way through without breaking down. Because of all of these advantages, it is the only thickener approved by the USDA for home-canning.