Green tomato mincemeat #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Green Tomatoes |
| 2 | pounds | Tart Apples |
| 4 | cups | Dark Raisins |
| 2 | cups | Honey Or |
| 4 | cups | Brown Sugar |
| 2 | cups | Apple Juice Or Cider |
| 1 | Lemon; Grated Rind & Juice | |
| 2 | teaspoons | Grated Orange Peel |
| ½ | cup | Cider Vinegar |
| 1 | teaspoon | Ground Nutmeg |
| 1 | teaspoon | Ground Allspice |
| 5 | teaspoons | Cinn |
Directions
Core and quarter tomatoes and applies (do not peel). Chop coarsely. Combine all ingredients in a large non-aluminum kettle and simmer for 2 hours, stirring frequently, until thick. This freezes well or may be processed in jars. To process, pack hot mincemeat into hot, sterilized jars, leaving a 1 inch headspce. Adjust lids and process in boiling water for 15 to 25 minutes.
Yield: 7-½ pints
Recipe by: Taste of Home Country Cooking, 1996 Posted to JEWISH-FOOD digest by boxersrock@... (Sheryl Donner) on Aug 16, 1998, converted by MM_Buster v2.0l.