Recipe by Jenny Sanders
Recipes for green tomatoes are a necessity for anyone who persists in growing tomatoes in a climate that is guaranteed to have a frost just as the first few ripen. I thought this was a pretty strange idea at first, but I did have all those #$%& green tomatoes. Regular mincemeat I find too sweet and rich. Regular mincemeat needs something mild and slightly astringent to tone it down.... something like.... green tomatoes!
- 15 cups chopped green tomatoes (1.2kg)
- 8 cups peeled & chopped apples
- 3 cups raisins
- 1 cup chopped preserved gingerroot
- 1 cup mixed peel
- 1 1⁄2 cups dark brown sugar
- 1 1⁄2 tablespoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon pickling salt
- 1⁄2 cup lemon juice
- 1⁄2 cup rum (optional)
- 3 tablespoons cornstarch
Directions See How It's Made
- Chop and measure the tomatos.
- Put them in a large canning kettle with water to cover.
- Bring to a boil and simmer for 30 minutes.
- Add the apples, raisins, ginger, mixed peel and dark brown sugar.
- Simmer until thick, stirring frequently.
- Add the spices, salt, rum, cornstarch and lemon juice.
- (Dissolve the cornstarch in the lemon juice before adding.) Simmer, stirring constantly, for about 5 minutes.
- Pack into sterilized 500ml (pint) jars and seal.
- Place in a boiling water bath for 20 minutes.