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

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