Medium Caribbean Dessert Preserves

Green Tomato Mincemeat

Name: Green Tomato Mincemeat
Prep time: 24 min
Cook time: 44 min
Total time: 68 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 quartss green tomatoes , minced; 8 quartss minced , cored apples; 6 pounds brown sugar; 0.5 pounds beef suet; 1 cup distilled white vinegar; 7 large oranges , peeled, sectioned, and cut into bite-sized pieces; 32 ounces candied mixed citrus peel , Optional; 2 pounds raisins; 2 lemons , finely chopped; 2 tablespoons salt; 2 tablespoons ground cinnamon; 2 tablespoons ground cloves; 2 tablespoons ground allspice

Total Time

1h 8m

24m prep · 44m cook

Servings

4 people

Rating

—

Difficulty

Medium

72 views

Gluten Free Halal Kosher Dairy Free Nut Free Beef Gluten-Free Nut-Free Fried asian filipino unknown sweet savory sugary european mediterranean middle eastern region halal kosher sour plant_based american_region caribbean turkish

This makes about 30 pints of mincemeat. Have on hand 30 (1-pint) canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever. Use straight from the jar for pies, cookies, muffins, or cake.

Ingredients

8 quartss green tomatoes , minced
8 quartss minced , cored apples
6 pounds brown sugar
0.5 pounds beef suet
1 cup distilled white vinegar
7 large oranges , peeled, sectioned, and cut into bite-sized pieces
32 ounces candied mixed citrus peel , Optional
2 pounds raisins
2 lemons , finely chopped
2 tablespoons salt
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice

Instructions

1

Combine green tomatoes, apples, brown sugar, suet (or oil), and vinegar in a large stockpot. Add oranges, candied peel, raisins, and lemons. Season with salt, cinnamon, cloves, and allspice. Cover and cook over low heat for 3 hours.
2

Sterilize 30 (1-pint) canning jars and lids according to the manufacturer's instructions.
3

Ladle mincemeat filling into the sterilized jars, leaving 1/2-inch head space. Wipe the jars with a clean, damp cloth. Cover the jars with the lids and screw on the rings.
4

Heat water in a hot water canner. Place the jars in a rack and slowly lower the jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; process for 10 minutes.