Recipe and photos by GaddAboutEating.
A brilliant way to use up your green tomatoes at the end of the season to make a delicious fall treat. I associate this with Christmas and New Years but judging by the fact that I don’t have any left from last years batch, it seems that this is popular more than just once a year as it gets shared and eaten year after year, without fail.
I do love this mincemeat so I generally make it with some early green tomatoes to be sure I have a supply. This year in Vancouver we were dealing with a lot of wildlife in the garden so I took a good quantity of green tomatoes in order to ‘limb up’ the plants: harvested the lower fruits leaving the remaining (higher) tomatoes less accessible.
- 5 lbs Green Tomatoes chopped
- 1 quart Green Apples finely chopped
- 1-1/4 cups golden raisins
- 1-1/4 cups brown sugar packed
- 1-1/4 cups Sugar
- 1 cup Water
- 1/3 cup vinegar
- 1/4 cup Lemon Juice
- 2 tbsps orange rind or lemon peel minced
- 1-1/2 tsps cinnamon, ground
- 1 tsp Salt
- 1/8 tsp allspice, ground
- 1/8 tsp cloves, ground
- Place all ingredients in a large pot or dutch oven.
- Bring to a boil. Reduce heat and simmer until thickened or mincemeat reaches desired consistency.
- Package while hot in hot sterile jars. Leave 1/2" headspace.
- Adjust caps and process for 25 minutes in a boiling water bath.