Mémère Doyon’s Vegetarian Mincemeat

This Franco-American mincemeat recipe has been a favorite among the Doyon clan for generations. Soon after Stella’s parents married in 1956, this recipe was handed down to her mother from Stella’s Mémère (Grandmother) Doyon.

MAKES: 6 to 7 Quarts Jars

INGREDIENTS:

• 1/2 peck green tomatoes, roughly chopped (about 5 pounds)
• 3 quarts peeled, cored, and chopped apples (4 to 5 pounds apples)
• 2 pounds dark raisins
• 3 pounds granulated sugar (about 6 cups)
• 1 cup white vinegar
• 1 cup grape jelly
• 2 tablespoons kosher salt
• 1 tablespoon unsalted butter
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground nutmeg

INSTRUCTIONS:

1. GRIND THE INGREDIENTS: Using a food processor or a meat grinder, grind the green tomatoes, apples, and raisins.
2. MIX THE INGREDIENTS: In an 8-quart stainless steel stockpot, combine the ground green tomatoes, apples, and raisins. Add the sugar, vinegar, grape jelly, salt, butter, cinnamon, and nutmeg. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar and jelly are completely dissolved. Reduce the heat and simmer, stirring occasionally, until the mincemeat is tender, 30 to 45 minutes. Remove the pot from the heat.
3. JAR THE MINCEMEAT: Ladle the mincemeat into hot jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
4. PROCESS THE JARS: Process pint jars and quart jars in a water bath canner for 30 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

SERVING SUGGESTION:

• Make mincemeat pie: Combine ¼ cup cold water with 2 table- spoons cornstarch and whisk until smooth. Pour 1 quart Vegetarian Mincemeat into a large saucepan, add ¾ cup chopped walnuts and ½ cup dark raisins, and bring to a boil over medium heat, stirring frequently. Stir in the cornstarch mixture. Return to a boil, stirring constantly. Cook until the filling is thick, remove from the heat, and cool for 10 to 15 minutes. Spoon into the bottom of a double-crust pie shell, add the top crust, and bake at 350°F until golden brown, 45 to 50 minutes.