Add all the ingredients, except for the brandy, to a large ovenproof bowl - in any order but butter should be last in.
Put into your oven at 100°C fan and leave your slow cooker for three hours. I took it out at 90 minutes and 2.5 hours to just stir.
Take out of the oven and add the brandy and stir well.
Leave to cool and then fill into your sterilised jars - I just dishwashed mine - that’s enough sterilising.
Leave in your cupboard until needed.
