4 1/2 lbs. (cooked and ground) meat
2 c. ground suet
6 c. apple cider
3 c. vinegar
11 c. sugar
8 1/2 pts. chopped apples
4 c. seedless raisins
2 c. white raisins
1 c. chopped orange rind
1 c. chopped lemon rind (for these you can use 1 lb. fruitcake mix, ground)
1 c. chopped citron
2 tbsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. salt and pepper

(Could use 2 cups brandy or wine or 1 cup wine and 1 cup brandy).

Mix this all together and cook until hot, simmer for awhile. Make sure jars are sterilized and process in a pressure canner for 1 1/2 hours or use the guide in your canning book for time and temperature.