Dear Nancy and Justin, Thank you both for your replies . I did a rather stupid thing in turning the jars upside down to seal them while warm ( as I do when making jam !). Result is butter ended up in the middle rather than on top. Looks awful ! 😖
Want to echo what Nancy said below. Butter (and all fat) in its chilled state, is a solid, Think of a stick of butter or the layer of fat you find floating to the top of a container of soup.
Unfortunately when incorporated into foods it can sometimes look a bit unappetizing. However, once its baked through, it will melt and reincorporate. Truly traditional mincemeat is often flecked with white bits of suet (as Nancy mentioned). It's a little strange looking but it is truly delicious once baked into a pie or tart.
From experience and various recipes, I think everything is ok. When the fat (suet often or, in this case, butter) is cooked with the other ingredients it liquifies. Then when it cools to room temp or in the fridge, the fat - which usually rised to the top - solidifies and makes an airtight seal. Later, when the mincemeat is cooked in pies or tarts, the fat gives richness of taste and texture.
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Thank you both for your replies . I did a rather stupid thing in turning the jars upside down to seal them while warm ( as I do when making jam !). Result is butter ended up in the middle rather than on top. Looks awful ! 😖
Want to echo what Nancy said below. Butter (and all fat) in its chilled state, is a solid, Think of a stick of butter or the layer of fat you find floating to the top of a container of soup.
Unfortunately when incorporated into foods it can sometimes look a bit unappetizing. However, once its baked through, it will melt and reincorporate. Truly traditional mincemeat is often flecked with white bits of suet (as Nancy mentioned). It's a little strange looking but it is truly delicious once baked into a pie or tart.
Hope this helps!
- Justin from the Hotline team
When the fat (suet often or, in this case, butter) is cooked with the other ingredients it liquifies.
Then when it cools to room temp or in the fridge, the fat - which usually rised to the top - solidifies and makes an airtight seal.
Later, when the mincemeat is cooked in pies or tarts, the fat gives richness of taste and texture.