Christmas Dried-Fruit Jam - cooking recipe

Ingredients

3 lbs tart apples, cored wedges
6 cups water
1 1/2 cups dried figs, chopped
1 1/2 cups dried apricots, chopped
1 1/2 cups dried pears, chopped
1 cup dried dates, pitted, chopped
1 cup dried prune, pitted, chopped
1/4 cup candied lemon peel
1/4 cup candied orange peel
1/4 cup candied cherry
1 orange, juice and zest of, finely grated
1 lemon, juice and zest of, finely grated
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed (crushed)
4 cups sugar
1/2 cup walnut pieces
1/2 cup slivered almonds

Preparation

Place apples in large pot with water, simmer until soft.
In a large bowl, add all the chopped & pitted fruit.
Press soft apples with a potato masher, then spoon into a square of cheesecloth (clipped to a footed colander), suspended over the bowl of fruit.
Let apples drip over fruit WITHOUT squeezing or forcing--overnight.
Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit.
Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes.
Skim survace, add nuts, boil another five minutes until 200*F (sea level).
Remove pan from heat; spoon jam into hot jars, add two-part lids; process in boiling water bath for 15 minutes (sea level).
Label and store in cool, dark cupboard.
GIFT GIVING: Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts. \"How nice of you!\".
USES: As described above OR as a replacement for traditional (with suet) mincemeat.