Old-fashioned green tomato mincemeat is a delicious way to use up unripe tomatoes. This easy recipe for mincemeat with green tomatoes is packed with apples, dried fruit, candied citron, and lots of spices. Perfect for any mincemeat dessert you want to make.
If you've ever wondered what to do with all those end-of-season green tomatoes, this green tomato mincemeat is the answer. It's a great way to turn leftover green tomatoes into something special for the winter months. Mincemeat has a long history, dating back to medieval times.
Originally, it included actual meat along with dried fruits, spices, and suet. Today, it's mostly fruit and spices, which makes it perfect for pies, tarts, and other desserts.
You can use this green tomato mincemeat recipe to make these amazing Mincemeat Pies or the Last-Minute Mincemeat Cake.
Ingredients: 14 | Prep Time: 30 minutes | Cook Time: 40 minutes | Canning (optional): 15 minutes | Servings: 6 cups | Difficulty: Easy
Recipe ingredients
Green tomatoes: Firm, unripe tomatoes (not tomatillos). Green tomatoes were often used at the end of the season when fruits were scarce. Their texture and tartness make them great for this recipe, and it's a super way to use up tomatoes that haven't ripened. See more green tomato recipes: Green Tomato Soup and Canned Green Tomato Salsa Verde.
Apples: Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn so they hold their shape in the mincemeat.
Candied citron: Chop into small pieces so it distributes evenly through the mincemeat. You can also use candied lemon or orange peel instead.
Vinegar: Use one with at least 5% acidity and lemon juice.
Sugar: I use a mix of white and brown sugar; brown adds a bit of depth, and white helps with sweetness.
Dried fruit like apricots and raisins. You can use other dried fruit like dates, cranberries, currants, prunes, or a mixture of several sorts.
Spices: Cinnamon, allspice, ginger, cardamom, and ground cloves are perfect for the green tomato mincemeat.
See the recipe card for full information on ingredients and quantities.
How to make green tomato mincemeat?
Step #1: Core the tomatoes and remove any soft or damaged spots, then chop them finely. Peel, core, and finely chop the apples. Chop the dried fruit and candied citron into small pieces.
Step #2: Combine all the prepared fruit, sugars, vinegar, lemon juice, and spices in a large, heavy-bottomed pot.
Step #3: Cook over medium heat, stirring occasionally, for 35-40 minutes, until the mixture has thickened slightly.
Step #4: Ladle the hot mincemeat into sterilized jars and let cool completely.
You can use the mincemeat immediately, freeze the jars, or process them in a boiling water canner for 15 minutes to seal. Let cool completely before storing.
Storage
Refrigerator: Keep in a tightly sealed jar for up to 3 weeks.
Freezer: Store in freezer-safe containers for up to 6 months. Thaw in the fridge.
Canned jars: Properly water-bath canned jars can be stored in a cool, dark place for up to 1 year.
More green tomato recipes
Recipe
Mincemeat with Green Tomatoes
Equipment
- Large saucepan
- 3-4 jars
Ingredients
- 2 lbs green tomatoes Note 1
- 1 lb apples Note 2
- ½ cup raisins Note 3
- ⅓ cup apricot chopped, 1.8 oz
- ¼ cup candied citron
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons white wine vinegar 5% acidity, Note 4
- 4 tablespoons lemon juice
- ½ cup water
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon cardamom
- ⅛ teaspoon nutmeg
Instructions
- Prepare ingredients: Core and finely chop the green tomatoes. Peel, core, and finely chop the apples. Chop the dried apricots and candied citron into small pieces so everything is evenly sized and will cook together smoothly.2 lbs green tomatoes + 1 lb apples + ⅓ cup apricot + ¼ cup candied citron
- Cook the mincemeat: Combine all the prepared fruit, sugars, vinegar, lemon juice, water, and spices in a large, heavy-bottomed pot. Cook over medium heat, stirring occasionally, for 35-40 minutes, until the mixture has thickened slightly.prepared ingredients + ½ cup raisins + ½ cup brown sugar + ½ cup granulated sugar + 2 tablespoons white wine vinegar + 4 tablespoons lemon juice + ½ cup water + ½ teaspoon cinnamon + ½ teaspoon allspice + ¼ teaspoon ginger + ¼ teaspoon cardamom + ⅛ teaspoon nutmeg
- Use the mincemeat immediately (after it cools completely), freeze it in airtight containers, or can it.
- Can the mincemeat (optional): Ladle the hot mincemeat into sterilized jars and process in a boiling water canner for 15 minutes to seal. Let cool completely before storing.
Notes
- Green tomatoes: Use firm, unripe tomatoes (not tomatillos).
- Apples: Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn, so they hold their shape in the mincemeat.
- Candied citron: You can also use candied lemon or orange peel as a substitute.
- Vinegar: Make sure it's at least 5% acidity; this helps the mincemeat keep longer. You can also use apple cider vinegar.
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