One of our all time favourite recipes to look after the abundance of green tomatoes is Mincemeat. It stores well and is ready to use when the urge takes you to make pies and tarts.
10 cups chopped green tomatoes ~ about 2 ½ lbs
Water to cover
5 cups apples ~ peeled, cored and chopped
2 cups ground suet
2 cups raisins
1 cup currants
1 cup cut up mixed peel
3 cups granulated sugar
3 cups packed brown sugar
1 Tbsp cinnamon
1 Tbsp nutmeg
1 tsp ground cloves
1 tsp ground allspice
1 tsp table salt
1/2 cup white vinegar
Combine tomatoes and water in a large pot. Bring to a boil. Stir often. Boil gently for 30 minutes. Drain.
Add apple, suet, raisins, currants, mixed peel, and both sugars. Bring to a boil. Boil gently until thick ~ about 2 hours. Stir frequently.
Stir in pieces and vinegar. Continue stirring for 2-3 minutes to blend the spices evenly throughout the mixture.
Pour into prepared jars. Process in a boiling water bath for 20 minutes.
- Add 1 to 2 Tablespoons of good brandy or rum to each jar. Plunge a knife down the middle of the mixture to allow the liquor to ooze its flavour throughout. Quantity of liquor used will depend on the size of the jars/container used and personal taste.
- Alternate Storage Methods - Once cooled, Mincemeat can be frozen. Or, store for months in the fridge in tightly sealed containers.
- Chop and measure green tomatoes. Freeze until ready to use. Thaw and drain before making Mincemeat.
- Technically a fruit. The Supreme Court under the Tariff of 1883, says for tariff purposes, it is a vegetable.
- Download a Free PDF version of this recipe.
Author, Photographer, Lover of Life