Ingredients
10 cups diced green tomatoes
4 cups raisins
½ cup butter
½ cup vinegar
1 cup cornstarch
4 teaspoons cinnamon
1 teaspoon ground cloves
5 cups sugar
Directions
This is a family recipe that truly does taste just like mincemeat! Recipe can be doubled or halved. — Amy
Combine all ingredients in a large stock pot. Cook on medium heat, stirring occasionally, until sugar, cornstarch and butter are melted.
Ladle into hot sterilized quart jars to within ½ inch of top, seal with new sterilized lids, and process full jars in boiling water bath canner for the appropriate amount of time for elevation.
Serving suggestions: Use as mincemeat pie filling (one quart per pie) with a single crust or double crust pie. Bake at 425 degrees for 35 minutes. Can also serve hot over ice cream.
Recipe Courtesy Of
Amy Ney
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