Green Tomato Mincemeat Recipe -
Green Tomato Mincemeat Recipe
  • READY IN ABOUT 5 hrs

Green Tomato Mincemeat

Recipe by  

"This makes about 30 pints of mincemeat. Have on hand 30 pint canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever! Use straight from the jar for pies, cookies, muffins, or cake."

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Ingredients Edit and Save

Original recipe makes 30 pints Change Servings
  • PREP

    45 mins
  • COOK

    3 hrs

    4 hrs 45 mins


  1. In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
  2. Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
  3. Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
  4. Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.
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  • Cook's Note:
  • You may use one cup of oil if you prefer to omit the suet.

Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2005

This is really great! I scaled the recipe back to 4 servings to make and see if we liked. I didn't have any oranges so I put in more lemon. I used it to bake a pie and it was awesome. I plan to make more and freeze it instead of canning. I did cook uncovered for the last hour because it was really juicy.

Most Helpful Critical Review
Sep 23, 2012

I made this recipe today. I have not put it into any baked goods yet, but when I do, I think I will be inclined to mix it with store-bought mincemeat. The smell is lovely, but it did not cook up like I expected. The texture is more like "real" mincemeat, which is how my family refers to mincemeat with meat in it. I found the recipe difficult to figure out, as per my earlier posting. Weight for the tomatoes and apples would have been much more helpful. I had no idea how many to use. In the end, I went with what my soup pot could hold. I used 3 kilos of tomatoes and 3 kilos of apples. I cut everything else in half except the raisins. I used all the raisins. When I saw how full it was at that point, I cannot imagine what size pot one would need for twice as many apples and tomatoes. I also added about 1/2 lb currants and 1 lb each of red cherries and green cherries. We'll see how it bakes up in tarts or muffins. If I have any further tips after I do that, I will post again.


18 Ratings

Sep 18, 2014

This is just like my mother's recipe which I lost! Thank you for posting so I can make mince again. I use butter instead of suet. I use half cinnamon and half pumpkin pie spice for the spices. I like to double the raisins. I also zest the lemons and oranges before peeling instead of using the candied citron. A food processor makes fast work of this recipe. I have also added spiced rum in the last 15 minutes of cooking which adds a nice depth to the flavour. Great way to use up green tomatoes!

Sep 26, 2006

What a great recipe! I had an abundance of green tomatoes and didn't want to fry all of them or let them go to waste. I love mincemeat pie and will love giving jars of mincemeat for Christmas. I scaled it back to 40 servings, and used all of the ingredients called for. I sampled it before I canned and am anxious to make a pie come Thanksgiving or Christmas. It may need a little thickening before putting in a pie as filling.

May 14, 2009

This is a great recipe for using up the last of your tomatoes that won't ripen by the end of the gardening season. It is great as a pie filling but we like it as a pancake, waffle,or ice cream topping too. ******You don't HAVE to add the suet to this recipe and it is still great.****** I am not opposed to adding suet,it is just my personal choice and it keeps the recipe vegan friendly.

Nov 09, 2010

This is great stuff. I adjusted the recipe to the amount of my tomatoes for a total yield of 13 pints. Chose to use butter rather than suet. I made this 6 weeks ago and have made two pies with it in the last week (testing for the holidays). For a more traditional flavor, added a shot of brandy to the second pie. Again, this is great stuff. Thanks!

Oct 15, 2009

My tomato plants got caught by the frost, and I was left with "tons". I used the calculator to cut it in half and got 14 pint jars. I used the suet, and added a lb. of currants.I was very, very pleased with the flavour and plan on giving some away for Xmas gifts. I have a meat grinder, and put everything through the meat chopper using a 3/8" blade. It was perfect. I boiled it the 3 hrs. and then processed in a boiling water bath. Don't be afraid to try it!

Sep 13, 2007

My original recipe called for the tomatoes to be drained, covered with boiling water and 2-3 Tbsp pickling salt. I haven't made your recipe yet, but think the above ideas would cut down on the cooking time - makes a nice thick mincemeat.


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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