Green Tomato Mincemeat

Recipe from

Oxmoor House


3 pounds (about 9) small green tomatoes, cored and chopped
3 cups water, divided
3 pounds tart green apples, peeled, cored, and chopped
2 (15-ounce) packages seedless raisins
4 (16-ounce) packages brown sugar
1 cup cider vinegar
3 tablespoons grated orange rind
2 tablespoons salt
2 tablespoons ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg


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.