This is an old Yorkshire recipe. It makes about 5 pounds of jam which is a good substitute for mincemeat (e.g. in vegan mincepies).
2 lb apples
Peel and core apples and put in pan with half pint of cold water, sultanas, peel, juice and grated rind of grapefruit, ginger and nutmeg.
Simmer gently until apples and sultanas are tender. Add sugar and stir until dissolved. Boil for 15 minutes and then add ratafia essence.
Pour into jars and cover in the usual way.