Mincemeat

[ash_scotland88]

I made some homemade mincemeat today. The problem is the suet has reset and turned white in the jars, doesn't look that appetising.

Is there anyway I can fix this? Does it really matter?

I know the recipe asked for 175g and I used the 200g pack but other ingrediants where over slightly too. Would the extra 25g really cause this problem or has something else gone wrong?

Thanks for any help.

 

[ash_scotland88]

Thanks,

I just wasn't sure. I'm guessing something else I could have done was to let it cool fully before jarring it, so it solidified in the cooking bowl. That way I could have stirred it all up and had the fat mixed togeather.

 

[ash_scotland88]

Sorry guys.
Once spooned into the jars it cooled down and the liquid (guessing the suet) has turned white and solidified.

When I go to bake the pies I'll decant the jars into a bowl and mix it all up.