Green tomato, apple and pear mincemeat Recipe

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Green tomato, apple and pear mincemeat

Artist:	_	Yield:	8
Categories:	Apple, Fruits, Jams & Jellies, Tomatoes	Rating:	0
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Ingredients:

3	quart	Green Tomatoes, coarsely
		-chopped
1	tbsp	Non-Iodized Salt
1 1/2	quart	Green Apples, peeled, cored
		-and coarsely chopped
1 1/2	quart	Bartlett or Anjou Pears
		-peeled, cored and coarsely
		-chopped
2	cup	Golden Raisins
2	med	Oranges, the juice, zest and
		-chopped pulp of
2		Lemons, zest of
1/2	cup	Rice Wine Vinegar
1/2	cup	Frozen Apple Juice
		-Concentrate, undiluted
3 1/2	cup	Packed Dark Brown Sugar
2	tsp	Ground Cinnamon
1/2	tsp	Ground Allspice
1/2	tsp	Ground Cloves
1/2	tsp	Ground Ginger
1/2	cup	Dark Jamacian Rum
1/2	cup	Butter, melted

Procedures:

1	Use a food processor to chop tomatoes, apples and pears, doing them one at a time and separately.
2	Pulse so that you don"t reduce them to a puree.
3	Combine chopped green tomatoes with salt, stir and pour into a colander to drain for an hour.
4	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.
5	Raise to a boil over medium heat, then lower the temperature to a simmer until thick, about an hour.
6	Stir from time to time to keep it from sticking to the bottom.
7	Stir in rum, then ladle into hot, clean, pint canning jars, leaving ? headspace.
8	Spoon a tablespoon of melted butter atop each jar, then seal with new two-piece canning lids, according to manufacturers directions.
9	Process in a boiling water bath for 25 minutes.
10	Cool, label and store the jars in a cool, dark place.
11	Keeps up to a year.
12	Best if you let it mellow at least a month before using.