Combine all ingredients in a Dutch oven; simmer over medium-low heat, stirring often, 2 hours and 30 minutes or until tomato and apple are tender and liquid thickens.
Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 15 minutes.
Green Tomato Pie: Roll each refrigerate piecrust from 1 (15 ounce) package into 1/8-inch thickness. Press 1 pie-crust into a 9-inch pieplate; fold edges under and crimp. Spoon 4 1/2 cups Green Tomato Pie Filling into piecrust; dot with 2 tablespoons butter. Cut remaining piecrust into 1/2-inch strips; arrange in a lattice design over filling. Sprinkle evenly with 2 tablespoons sugar. Bake pie at 425º for 10 minutes; reduce oven temperature to 350º and bake 30 minutes or until golden.