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A delicious way to use green tomatoes and an excellent idea for gift giving during the holidays. Oh, and don’t forget the mincemeat tarts!


2 quarts green tomatoes, finely chopped
4 quarts water
2 quarts apples, finely chopped
1 cup butter
5 cups brown sugar
1 (375 g) package currants or raisins
1 (225 g) container mixed peel
1 cup white vinegar
1 tsp salt
1 tbsp cinnamon
1 tbsp cloves
1 tbsp nutmeg

Boil the green tomatoes and water gently to a boil for 1 hour. Remove from the heat and cover, placing the cooked tomatoes on the counter overnight. Drain the tomatoes through a sieve in the morning.

Add the drained tomatoes to a large pot along with the apples, butter, brown sugar, currants, mixed peel, vinegar, salt, and spices.

Bring to a boil, reduce the heat to medium low and boil gently for 2 hours, stirring often so the mixture doesn’t burn to the bottom.

Pour the mincemeat into hot, sterilized jars, leaving 1/2-inch head space; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.

Makes about 6 pints.