4 lb. cooked lean beef or 1/2 beef and 1/2 pork
2 c. ground suet
8 lb. apples, chopped
8 lb. raisins
2 c. brown sugar
1 c. vinegar
2 tbsp. salt
1 tbsp. cloves
4 tbsp. cinnamon
2 tbsp. nutmeg
1/2 tsp. ginger
1 c. orange juice
2 qt. cider or apple juice
1/4 c. lemon juice

Simmer for 30 minutes. Pack into hot canning jars leaving 1-inch headspace.

Process pints and/or quart jars for 90 minutes at 10 lbs setting in a pressure canner.

You can add or reduce the quantity of spices to suit your taste, but do not reduce the measure of vinegar because the vinegar acts as a preservative.