Making mincemeat was a method of preserving meat by drenching it in alcohol and sealing it in fat. The recipe dates back to the twelfth century when Crusaders returned from the Middle East, where heady spices and fruit often accompanied savory dishes. Thus the tradition of mixing meat, fruit, and sweet spices was familiar in Victorian kitchens, but it was only during the Victorian era when the mixture became clearly associated with Christmas and popularized through Charles Dickens' A Christmas Carol. These days most mincemeat is made without meat, so feel free to skip if it desired.
According to some cookbooks from the time, these jars will keep for up to ten years if stored in a cool, dark place. I'm not sure if I'm confident enough to store them that long, but this recipe can certainly be made at any time in the fall to be ready for Christmas! Makes 6 pints.
Mince Pie https://traditionalcookingschool.com/food-preparation/recipes/a-victorian-christmas-using-seasonal-and-preserved-foods-at-christmas/