Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Green Tomatoes 4 oz Suet (3/4 cup finely
3 lb Tart Cooking Apples -chopped)
1 1/2 lb Seedless Raisins 1 1/2 ts Ground Cinnamon
1 2/3 lb Light Brown Sugar, firmly 1 ts Ground Nutmeg
-packed (3 3/4 cups) 1 ts Ground Cloves
3 1/2 ts Salt Juice Of One Lemon
3/4 c Cider Vinegar 1 ts Grated Lemon Rind

Choose tomatoes that have turned white just before ripening. Wash
well, remove core and blossom scar, cut into quarters and put into
food processor. Chop medium fine. Put tomatoes into a colander that
stands over a pan. press out juice from tomatoes and discard. Add one
cup water to the tomatoes. Heat just to boiling point and drain off
water. Again add one cup water, repeat previous step, drain again.
Now add one cup water, the apples (that have been peeled thinly,
quartered, cored and chopped finely or put through food chopper). Add
raisins, sugar, salt, vinegar, and suet; mix thoroughly and cook
slowly until the tomatoes have a transparent appearance, or for about
45 minutes. Stir often to prevent scorching. The last 5 minutes of
cooking add spices, lemon juice, and lemon rind. Pack in hot sterile
jars. Tap jars to exclude air bubbles and seal. Makes 2 1/2 quarts.

NOTE: Use to make meatless mincemeat pies and for filling for
mincemeat cookies.

SOURCE: Syracuse Herald-Journal, 9/20/92
SHARED BY: Jim Bodle 9/92

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