This is a traditional Canadian recipe. The recipe is perfect for making use of those green tomatoes still in the garden or greenhouse which are never going to ripen once you get into October. The mincemeat is not as sweet as shop bought mincemeat and is suitable for vegetarians and vegans. Mum used to make it in October, and it would be ready for the Christmas mince pies. It keeps very well if not opened and gets sweeter with age so some was kept for use the following Christmas.
- 2lb green tomatoes
- 2lb tart eating or cooking apples cored but not peeled
- 1.5 lb raisins
- 2 lemons – zest and juice
- 2.5 lb sugar
- 1.5 tsp salt
- 1tbs cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- Mince or finely chop tomatoes and scald with two cups of boiling water to help soften the skin
- Strain and repeat
- Mince or finely chop the apples and add to a large saucepan along with all the other ingredients
- Simmer for an hour stirring frequently to prevent the mixture from sticking. It is ready once the ingredients are tender and the mixture is nice and thick
- Bottle in sterilised jars ( rinsed and put into a preheated oven at 160 ◦C for 10 minutes)
- Keep for a few months to mature. Once opened, keep the jar in the fridge.