In a medium saucepan, melt the butter, lemon juice, zest and sugar together gently and stir in the quince, dried fruit, mixed peel, spices and flaked almonds. Heat gently and bring to a gentle simmer for about 10 minutes, stirring occasionally to prevent anything sticking.
Allow the mixture to cool completely then stir in the sherry. Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place for up to 6 months. If you are planning to keep it for many months, it can help to add another 50ml of sherry or brandy to keep things moist.
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