|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 25g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This old-fashioned green tomato mincemeat recipe combines the flavors of green tomatoes, spices, candied peels, raisins, apples, currants, and spices. This green tomato mincemeat is vegetarian and vegan and is perfect for canning and storing in the freezer. This recipe is a great way to use up the abundance of green tomatoes from the garden to make a delicious sweet treat.
Green tomato mincemeat pie is a popular way to make use of this recipe. This mincemeat can also be used to make cookies, cake, or muffins. Put it in tarts or use it as a topping for ice cream, too.
You can either can this mincemeat mixture by putting it in hot sterile jars with lids, and using the boiling water bath process, or it can be put in freezer-safe containers and frozen. If you're planning to freeze this, then do not add in the cloves when making the recipe.
Make this mincemeat before the holiday season to ensure you can make the special pies and other treats. This recipe makes 5 to 6 quarts so feel free to give a jar or two away as an edible gift, too.
3 quarts green tomatoes, chopped
1 1/2 quarts tart apples, peeled and chopped
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, 5% acidity
1/4 cup lemon juice, bottled
Gather the ingredients.
Combine all ingredients—green tomatoes, apples, raisins, currants, candied citron or peel, cinnamon, allspice, cloves, salt, brown sugar, vinegar, and lemon juice—in a large heavy pan. (Omit cloves if you plan to freeze the mincemeat.)
Cook the mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.
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.
- Good tart apples to use for this recipe are Granny Smith or Jonathan apples.
- Leave 1/2 inch headspace when canning to allow room for the mixture to expand.
- If you have canned the mincemeat, store it in a cool, dark, and dry place.
- Use both candied citron and candied peel, 1/4 cup of each.
- Feel free to use both sultana and golden raisins in the recipe for texture and flavor.
- Add in some brandy or rum to the mixture for additional flavor.
- If freezing the mincemeat, omit the cloves from the recipe.