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Green tomato, apple and pear mincemeat

Green tomato, apple and pear mincemeat
Main Ingredient: Tomatoes Apple

Course: Jams and jellies

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Green tomato, apple and pear mincemeat ingredients

  • 3 qt Green Tomatoes, coarsely
  • -chopped
  • 1 T Non-iodized salt
  • 1 1⁄2 qt Green Apples, peeled, cored
  • -and coarsely chopped
  • 1 1⁄2 qt Bartlett or Anjou Pears
  • -peeled, cored and coarsely
  • -chopped
  • 2 c Golden Raisins
  • 2 med Oranges, the juice, zest and
  • -chopped pulp of
  • 2 Lemons, zest of
  • 1⁄2 c Rice wine vinegar
  • 1⁄2 c Frozen apple juice
  • -Concentrate, undiluted
  • 3 1⁄2 c Packed dark brown sugar
  • 2 t Ground cinnamon
  • 1⁄2 t Ground allspice
  • 1⁄2 t Ground cloves
  • 1⁄2 t Ground ginger
  • 1⁄2 c Dark Jamacian Rum
  • 1⁄2 c butter, melted

Cooking Green tomato, apple and pear mincemeat

1. Use a food processor to chop tomatoes, apples and pears, doing them one at a time and separately.
2. Pulse so that you don"t reduce them to a puree.
3. Combine chopped green tomatoes with salt, stir and pour into a colander to drain for an hour.
4. Combine drained tomatoes with chopped apples, pears, raisins, orange juice, zest and pulp, lemon zest, vinegar, apple juice concentrate, sugar, cinnamon, allspice, cloves, and ginger in a large stainless steel soup pot. Raise to a boil over medium heat, then lower the temperature to a simmer until thick, about an hour.
5. Stiri from time to time to keep it from sticking to the bottom.
6. Stir in rum, then ladle into hot, clean, pint canning jars, leaving ¾" headspace.
7. Spoon a tablespoon of melted butter atop each jar, then seal with new two-piece canning lids, according to manufacturers directions.
8. Process in a boiling water bath for 25 minutes.
9. Cool, label and store the jars in a cool, dark place.
10. Keeps up to a year.
11. Best if you let it mellow at least a month before using.


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