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Peel and grate the Bramley apples. This is optional. Otherwise just give them a good clean. You can dice them too if you prefer
Get a big pot and add everything except for the Brandy.
Heat it through on a medium heat for about 5 minutes or so until the sugar and suet melt and it becomes more shiny in appearance
Once you remove from the heat add a nice big drop of Brandy and give it a good stir
Transfer to sterilized jars.
Sterilize the jars by placing them in the oven at 130C for about 15 minutes.
Alternatively, if jars have rubber seal bands, boil them instead. Remove the bands. Place the jars in cold water, bring to the boil and simmer for about 10-12 minutes. Remove with a canning tongs or a jar lifter
Sterilize the seal bands or lids the same way
Make sure they’re dry inside before filling.
Fill them while they’re still warm.
If you prepare the mincemeat this way it should last for a couple of months in the fridge
Let it mature in flavor for at least a week before using