In days gone by I used a mock mincemeat recipe from a really old version of The Joy of Cooking by Irma S. Rombauer, but sadly this book has gone missing from my bookshelf. I have a newer edition of the book but I think the recipe in this one has been altered from the original.
So, here’s my current version of Vegetarian Mincemeat. It combines what I can remember from that original recipe with the spices I have available in my pantry. Plus, I have also factored in the amount of green tomatoes and apples I have on hand. The butter in this recipe replaces the suet used in traditional mincemeat.
Once again I have to give kudos to my good friend Pat who allowed me to pick green tomatoes from her garden. She also supplied lovely Gravenstein apples from the Annapolis valley. I used quite a few of the green cherry tomatoes that don’t have a hope of turning red before the killing frosts set in. I found these little green orbs to contain more moisture than their larger cousins so I strained them (once chopped) before adding them to the big pot.
The end result: just under 5 pints of really tasty mock mincemeat.
6 C green tomatoes, very small dice
6 C tart apples, very small dice
3 C raisins
2 C apple cider vinegar
4 C dark brown sugar
2 ½ tsp cinnamon
1 tsp finely grated whole nutmeg
1 tsp ground ginger
1 ½ tsp allspice
¼ – ½ tsp ground cloves
1 tsp kosher salt flakes
2/3 C butter
Prepare the green tomatoes and apples. It takes quite a while to dice these ingredients by hand so feel free to use a food processor. Just make sure to work in small batches and use the pulse action. The apples and tomatoes can easily go from being pulsed into an ideal small dice to unusable mush in the blink of an eye. Drain the tomatoes after they have been diced if necessary.
Put everything except the butter into a large pot and bring to the boiling point slowly, stirring occasionally. Note: I’ve used the smaller amount of ground cloves as I find it can be a strong and overpowering spice. Let your taste buds be your guide!
Adjust the heat so the mixture continues to simmer. Continue to stir now and then over the course of approximately 3 hours. The apples take a while to cook. The mincemeat is done when the apples are no longer white. The mixture will be slightly chunky and a dark golden brown when ready to come off the heat (see picture above).
If you need to keep the mincemeat until Christmas have your pint jars and lids sterilized and ready for canning. Process the filled jars according to your canners instructions.
Last year there was a bountiful harvest from the wild apple trees surrounding our home but this year there aren’t as many apples for easy picking. However, it seems the rose bushes are yielding plenty of ripe red rosehips so I’ve paired these tart little wonders with the apples I can easily reach for a small batch of vitamin c rich jelly.
I used approximately 5 cups of apple chunks (stems removed but skin and cores with seeds included) and 3 ½ cups of rosehips (stems removed and bottom parts cut off). You can vary the amounts of chopped apple and rosehip for this first part of the recipe. Just make sure to use more apples than rosehips as the pectin from the chopped apples is what actually causes the jelly to set up. You won’t be adding any extra pectin to this recipe for jelly.
I like to start the jelly making process in the early evening. This allows the juice used for the jelly time to drip out of the prepared fruit overnight.
Preparation Part One
The rosehips take longer to break down so start the jelly making process by placing them in a stainless steel or enameled pot and add enough water to just cover the fruit. Bring to a boil and adjust the heat so the mixture stays at a slow boil for about 30 minutes or until the rosehips become soft and their skins break open. You may have to add extra boiling water from the kettle during this process.
Add the apple chunks and more boiling water to just cover the fruit and continue to boil for 20 more minutes. Remove from the heat and lightly mash up the soft apple chunks and rosehips.
Pour into a sterilized muslin jelly bag and suspend over a glass or stainless steel bowl. Refrain from squeezing the bag if you want your jelly to be clear and not cloudy. Allow the juices to drip out slowly overnight. Alternatively, you can also line a large enameled colander with several layers of clean cheesecloth and place the boiled and mashed fruit inside. The colander can then be placed over a stainless steel or glass bowl and left overnight so the juices can drain out slowly.
Preparation Part Two
Measurements must be more exact for this part of the process. Measure the juice that has gathered overnight. Use one cup of sugar for every cup of juice. The amounts of fruit I used garnered 3 cups of juice so I used 3 cups of sugar to make my small batch of jelly.
Place sugar and juice in a stainless steel pot and bring the mixture to a boil. Adjust the heat under the pot to keep the liquid at a rolling boil. This mixture must reach 220 F which is thegelling point. The best way to know when your jelly should come off the heat is to use a thermometer. If you don’t have one you can always use the old fashioned method of placing a small amount of liquid on a cold plate. Place in the refrigerator for a few moments then drag your finger through the liquid. If the trough created holds its shape then it’s time to take the jelly off the heat.
Note: The amounts of fruit cited above took 20 minutes to reach 220 F. If you are making a larger batch the boiling time will be longer. I ended up with 3 ½ small jars of jelly. Each jar holds about 1 cup of jelly.
Pour jelly liquid into sterilized jars leaving ¼” space at the top of the jars. Screw on the sterilized lids and seal by placing in a boiling water bath for 10 minutes (at sea level). Add one minute for every 1000 feet above sea level.