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.
This delicious filling works well in tarts, galettes, pies, and strudel.
Use it anytime in the year, not only at Thanksgiving, Christmas, & New Year!
Ingredients
- 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
Instructions
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.
Notes
