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Green Tomato Mincemeat

Green Tomato Mincemeat
By Marilou Sheehan Dolan on Monday, August 12, 2013 at 1:05pm

3 quarts chopped green tomatoes
1 1/2 quarts peeled, chopped tart apples
2 cups raisins
1 cup currants
1/2 cup diced candied citron, lemon or orange peel
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 to 2 teaspoons salt
3 cups brown sugar, firmly packed
3/4 cup Vinegar
1/4 cup lemon juice
Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking. To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place. To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly. Makes about 5 to 6 quarts of green tomato mincemeat.

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