Green Tomato Mincemeat

Recipe from Oxmoor House

More 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


  1. 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.
  2. Combine tomatoes and remaining ingredients in stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until mixture thickens, stirring frequently.
  3. 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.
  4. Note: For a mincemeat pie, combine 1 quart mincemeat, 1 chopped, peeled apple, and 1 tablespoon butter; mix well. Bake as any mincemeat pie.
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