Mincemeat with Green Tomatoes

5 from 1 vote

Use up unripe tomatoes with this easy green tomato mincemeat. Packed with apples, dried fruit, candied citron, and warm spices for any dessert.

Prep Time30

Cook Time40

Canning (optional)15

Course: Preserves and Canning Recipes

Cuisine: American, British

Diet: Vegan, Vegetarian

Servings: cups

Calories: 275kcal

Author: Adina

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.

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.