Put the currants, sultanas, raisins, peel and almonds into a large bowl. Add the apples, sugar, suet, spices and lemon rind and juice and stir to mix thoroughly.
Cover the bowl with clingfilm and leave the mincemeat to stand for 2 days.
Stir the mincemeat again very thoroughly, pouring off any excess liquid. Stir in the brandy.
Pack the mincemeat into warm, dry, sterilized jars (see