Combine tomatoes and 1 cup water in a stainless steel stockpot. Bring to a boil. Drain well. Add 1 cup water; return to a boil. Drain well. Add 1 cup water; return to boil. Remove from heat, and drain tomatoes.
Combine tomatoes and remaining ingredients in stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until mixture thickens, stirring frequently.
Quickly ladle mincemeat into hot sterilized jars, leaving 1/2- inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 25 minutes.
Note: For a mincemeat pie, combine 1 quart mincemeat, 1 chopped, peeled apple, and 1 tablespoon butter; mix well. Bake as any mincemeat pie.