I know that mincemeat pies aren’t as popular as they once were, but I must have some readers who like them. And because it took me years to adapt the vintage recipe I have to modern kitchens, I’d like to share it with those who might be interested. So without further ado, here’s my recipe; I find that since I only need two quarts a year (one per pie for Thanksgiving and Christmas), it’s easier to just make two quarts and freeze it rather than canning it.
2# peeled, cored apples (weight after coring)
2# green tomatoes
1# raisins
3 cups brown sugar
1 cup molasses
1 cup vinegar
1/2 cup dark rum
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1/2 teaspoon salt
Finely chop apples and tomatoes in a food processor. Combine with all other ingredients in a large, deep pot and stir over medium heat until sugar dissolves, then increase heat to high and stir until boiling; boil the mixture hard for 10 to 15 minutes until quite thick, stirring occasionally with a long enough spoon so you don’t get burned by spatter. Remove from heat and ladle into jars or 1-quart containers. Each quart makes one pie (top and bottom crust, bake at 375o for 50 minutes).