One year old mincemeat

No, although I'm not a fussy eater, why take the risk? It's not expensive to buy some more, and who wants a bad stomach at Christmas?

I wouldn't like to risk it; as nannachrissy says, you don't want to be unwell!

The mincemeat I am using this year is left over from last year's makings. I have taste tested it and it is delicious! It has brandy in it, and, of course, there is loads of sugar which is a preservative in itself.

I think bubbling is a bit of a worry. I wouldn't take the chance.

Oh, sorry! I didn't notice the bit about bubbling! That's definitely fermenting. Not enough alcohol added originally.

No, probably wouldn't use that. Though I don't think it would hurt you tbh.

That fermentation indicates it may have turned slightly alcoholic! It's probably ok, but might not taste quite right. I have a friend who buys up reduced price mincemeat, marzipan, ready made icing etc after Christmas, and uses these provisions to make the next year's mince pies and lots of small Christmas cakes to give as gifts. If you look on the sell by/use by dates on these goods, they usually say, for example ' use by November 2011 which indicates a very long shelf life - they would certainly be alright for use this Christmas.

1. you dont know what else has been breeding in there
2. bacteria can produce toxins that make us ill, so even if we sterilise "off" food it can still cause food poisoning.
3. this is not a pot of jam made by your own fair hand but something that has several ingredients and has managed to go "off" in the fridge
Dont go there.

I have been gradually eating (by the teaspoonful) some year old mincemeat, but it was made by the Delia recipe where you heat it slowly in the oven so that the fat coats the apple and prevents fermentation.

Still best all round to rely on alcohol to preserve it though.

The National Trust recipe has no fat in it at all!

I made mince pies the other day from a jar that I'd bought (and opened) for last Christmas. There was nothing in it that showed there was anything wrong though, and it did have a 'use by' date of 2012. We've eaten two separate batches of them with no after or ill effects!

yes but yrs not going off! I agree that if preserve looks and smells ok (and has been kept in fridge) it can keep for ever... but that is another matter.
If it ferments then bugs have been breeding and it was probably not sterile in the first place. Or they have got in.
Jam, because it is so hot and if covered quickly once poured into clean pots will last a long time without fermenting. The sugar in preserves while inhibiting bacterial growth is also a potential food for bacteria. So there is a fine balance here.
Gosh isn't science fascinating.

I wouldn't risk it and I am normally the first to advocate ignoring sell-by date usually with impunity, but as we get older we should be careful.
I also agree it is the bubbling that seems to be "nature's way" of saying DON'T TOUCH.

Yes, 'bubbling' in anything and a 'domed' lid on yoghurts etc would mean a definite 'no-no', for sure!

I agree with everyone about the bubbling - I normally completely disregard use-by dates, scrape the mould off the top of the jam and cheese. I go by the smell of food but once it's started to ferment even I think that's a step too far

Yup i have been known to scoop a little mould colony off some home made jam
Cheese made to be mouldy
I can't think of any illnesses caused by mould can you folks?
Also mould is a surfacy thing whereas fermentation or a "bad smell" implies stuff going on beneath the surface... (cue the theme from Jaws)

I would be more worried about mould than about fermentation. I used to scrape mould off the top of jam but not anymore since I learned that mould spores can go deep down into the jam, and some mould is very harmful!

Thank you all for your kind words. Just for the record I decided to throw the mincemeat away and buy fresh. I hate wasting food!

Better wasted than sick chocolatepud, just don't let the friend who gave you the jar know that you didn't get round to using it!