In a large pot over medium-high heat, cover the prepared green tomatoes with cold water; bring to a boil for 5 minutes. Remove from heat and drain.
Reduce heat to low. Add cider vinegar, apples, brown sugar, cloves, nutmeg, suet, meat, raisins, salt, cinnamon, and butter or margarine; simmer 30 to 45 minutes. Remove from heat; add rum or brandy to taste.
It’s best to let mincemeat stand at least a couple of weeks before using. I store mine in the refrigerator. Freeze in air-tight containers for longer storage.
Serves many.
* Green Tomatoes must not show any signs of ripening.
** Suet is a solid while animal fat. The best Suet comes from the fat that grows around the kidneys in cows and sheep. You can purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat. You can also substite lard, shortening, butter, or bacon fat.
Green Tomato Mincemeat Recipe: https://whatscookingamerica.net/mincemeatelsie.htm