Green Tomato Mincemeat Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/25/22
Mincemeat in jar in front of bowl of green tomatos

 Henry Donald / Getty Images

Prep: 10 mins
Cook: 80 mins
Total: 90 mins
Servings: 40 servings
Yield: 5 to 6 quarts

This old-fashioned green tomato mincemeat recipe combines the flavors of green tomatoes, spices, candied peels, raisins, apples, currants, and spices. This green tomato mincemeat is vegetarian and vegan and is perfect for canning and storing in the freezer. This recipe is a great way to use up the abundance of green tomatoes from the garden to make a delicious sweet treat.

Green tomato mincemeat pie is a popular way to make use of this recipe. This mincemeat can also be used to make cookies, cake, or muffins. Put it in tarts or use it as a topping for ice cream, too. 

You can either can this mincemeat mixture by putting it in hot sterile jars with lids, and using the boiling water bath process, or it can be put in freezer-safe containers and frozen. If you're planning to freeze this, then do not add in the cloves when making the recipe.

Make this mincemeat before the holiday season to ensure you can make the special pies and other treats. This recipe makes 5 to 6 quarts so feel free to give a jar or two away as an edible gift, too.

Ingredients

  • 12 cups coarsely chopped green tomatoes

  • 6 cups peeled, coarsely chopped tart apples

  • 2 cups raisins

  • 1 cup dried currants

  • 1/2 cup diced candied citron, lemon, or orange peel

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • 1 1/2 to 2 teaspoons salt

  • 3 cups firmly packed brown sugar

  • 3/4 cup 5 percent acidity vinegar

  • 1/4 cup bottled lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Combine all ingredients—green tomatoes, apples, raisins, currants, candied citron or peel, cinnamon, allspice, cloves, salt, brown sugar, vinegar, and lemon juice—in a large heavy pan. (Omit cloves if you plan to freeze the mincemeat.)

  3. Cook the mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.

  4. To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly.

  5. Process in a boiling water bath for 20 minutes. Store in a cool dry place.

  6. To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.

Tips

  • Good tart apples to use for this recipe are Granny Smith or Jonathan apples.
  • Leave 1/2 inch headspace when canning to allow room for the mixture to expand.
  • If you have canned the mincemeat, store it in a cool, dark, and dry place.


Recipe Variation

  • Use both candied citron and candied peel, 1/4 cup of each.
  • Feel free to use both sultana and golden raisins in the recipe for texture and flavor.
  • Add in some brandy or rum to the mixture for additional flavor.
  • If freezing the mincemeat, omit the cloves from the recipe.


Nutrition Facts (per serving)
118 Calories
0g Fat
30g Carbs
1g Protein
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Nutrition Facts
Servings: 40
Amount per serving
Calories 118
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 25g
Protein 1g
Vitamin C 13mg 66%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 241mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)