I wasn’t looking for it, but this summer I ended up stumbling across my mom’s green tomato mincemeat recipe. Tucked into one of her old cookbooks, this was a recipe she made most autumns when our garden was heavy with green tomatoes. As a kid, I was always more interested in her cherry tarts and tended to overlook the ones she filled with this mincemeat.
But now, luckily I see (and taste) things differently. I’ve made a few batches this year and this has quickly become one of those recipes I’m glad to have in my seasonal rotation. Rich, spiced and full of flavour, it’s the kind of preserve that feels festive long before the holidays arrive. I’m really looking forward to enjoying my jars in Christmas tarts, a few classic cake recipes of my grandma's that I’ve uncovered, and maybe even a mincemeat loaf or two this coming season.
Denise’s Green Tomato Mincemeat
6 cups chopped green tomatoes
6 cups chopped apples
3 cups raisins, or 2 cups raisins and 1 cup currants
1 cup butter
¾ cup vinegar
4 cups brown sugar
½ cup molasses
1 cup mixed peel
1 teaspoon cinnamon
1 teaspoon cloves
¾ teaspoon allspice
2 teaspoons salt
Cover your chopped green tomatoes with cold water, bring to a boil and then drain. Repeat this step two more times. Return the tomatoes to the pot and add the apples, raisins, butter, vinegar, brown sugar, molasses, mixed peel, cinnamon, cloves, allspice and salt. Bringing to a boil, then lower to a steady simmer and cook until the mixture is clear and thick, about an hour and a half, stirring now and then.
Wash jars thoroughly and preheat them to 190°C so they’re ready to receive the hot mincemeat. Ladle into jars leaving ½-inch headspace. Remove air bubbles and adjust headspace (use a chopstick or spoon to do so). Wipe rims, apply lids and tighten bands fingertip tight. Place your jars on a rack in a canner with water covering the lids by at least one inch. Bring to a rolling boil (before adding jars), cover your canning pot and process for 15 minutes. Lift the jars out and cool upright for 24 hours - try not to touch, allowing jars to seal and pop. Check seals, label and store in a cool dark place.
This recipe will make about eight pints.
A Dan note - When it comes to choosing tomatoes, I’ve found that a mix gives the best results. Green Romas are firm and less watery, which helps the mincemeat hold its shape and develop a deeper flavour. Green beefsteaks are juicier and milder, softening the texture just enough. And when I made my second batch with green Rapunzel cherry tomatoes, I noticed they brought a sharper tang and a little extra brightness to the flavour. If you lean heavily on cherries, taste as you go - you may find a spoonful more brown sugar or molasses keeps everything in balance. My go-to is two parts Roma to one part beefsteak, with a handful of cherries or whatever else the garden has to give.
For me, these jars hold more than flavour; they carry a little of the garden and a lot of memory into the season ahead!
