Green tomato, apple and pear mincemeat
8 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Green Tomatoes, coarsely chopped |
| 1 | tablespoon | Non-Iodized Salt |
| 1½ | quart | Green Apples, peeled, cored and coarsely chopped |
| 1½ | quart | Bartlett or Anjou Pears, peeled, cored and coarsely chopped |
| 2 | cups | Golden Raisins |
| 2 | mediums | Oranges, the juice, zest and chopped pulp of |
| 2 | Lemons, zest of | |
| ½ | cup | Rice Wine Vinegar |
| ½ | cup | Frozen Apple Juice Concentrate, undiluted |
| 3½ | cup | Packed Dark Brown Sugar |
| 2 | teaspoons | Ground Cinnamon |
| ½ | teaspoon | Ground Allspice |
| ½ | teaspoon | Ground Cloves |
| ½ | teaspoon | Ground Ginger |
| ½ | cup | Dark Jamacian Rum |
| ½ | cup | Butter, melted |
Directions
Use a food processor to chop tomatoes, apples and pears, doing them one at a time and separately. Pulse so that you don't reduce them to a puree.
Combine chopped green tomatoes with salt, stir and pour into a colander to drain for an hour.
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. Stir from time to time to keep it from sticking to the bottom.
Stir in rum, then ladle into hot, clean, pint canning jars, leaving ¾" headspace. Spoon a tablespoon of melted butter atop each jar, then seal with new two-piece canning lids, according to manufacturers directions.
Process in a boiling water bath for 25 minutes. Cool, label and store the jars in a cool, dark place. Keeps up to a year. Best if you let it mellow at least a month before using.
Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith