Green Tomato Mincemeat Recipe

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Green Tomato Mincemeat

Julia Ferguson


This recipe was posted several years ago by a lady who blogged on another website I belonged to called Mixing Bowl. The lady's name is Jeannie and her signon name was Jeannieskitchen. The website kind of went belly-up, but I'm so glad I followed Jeannie and printed out her recipes, as she never posted them except in a blog.
I have made this recipe for canning and I have used the mincemeat in my posted pie recipe. It is very good and taste just like store bought mincemeat, only better. Give it a try, you won't be disappointed.

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makes aprox 5 quarts


Stove Top


6 lb
green tomatoes
2 lb
tart apples
2 c
4 c
brown sugar, firmly packed
2 c
strong coffee
lemon (zested and juiced)
2 tsp
fresh orange zest
1/2 c
apple cider vinegar
1 tsp
1 tsp
1 tsp

Directions Step-By-Step

Core and quarter the green tomatoes and apples. Put them into a food processor along with the raisins and pulse, just until chopped.
Combine all the ingredients in a large saucepot. Can also use an electirc roaster, it does not need to be watched as much). Simmer for at least 2 hours or ntil it has reduced about half. Stir frequently.
Pack at once in hot pint or quart jars. Adjust lids.
Process in a hot boiling (212 F)water bath canner for 25 to 30 minutes for pint jars or 45-50 minutes for quart jars.
Remove the jars from canner. Allow to cool completely and store.
Depending on how many tomatoes or apples you are using, this recipe has made up to 5 quarts per batch. It really varies.
To make a mincmet pie you will need about 4 cups of homemade mincemeat to an 8 inch or a small 9 inch pie.

About this Recipe

Course/Dish: Pies, Fruit Sauces, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free