GREEN TOMATO MINCEMEAT
Mom

7 cups finely chopped very green tomatoes
7 cups finely chopped tart green apples 
1 whole lemon, finely chopped or ground
   including rind
3 cups raisins
3 cups brown sugar
1 cup white sugar   
3 tbsp light molasses
1 ½ cups cider vinegar

½  cup Brandy
1 tbsp cinnamon
1 tsp ground cloves
¾ tsp ground allspice
¾ ground nutmeg
1 ½ tsp salt
¾ tsp black pepper
¼ lb butter

Mix together all ingredients except butter in a deep, heavy-bottomed kettle.  Bring to a boil and immediately turn down heat so mixture will bubble gently.  Cook uncovered over low heat for 3 hours or until mixture is thick and liquid is absorbed.  If mincemeat seems to be evaporating too quickly, add additional vinegar or brandy.  Stir regularly to prevent sticking.

After about an hour, taste.  If it seems too tart, add more sugar

Once mincemeat is cooked down to desired thickness, mix in butter until well combined.  Can freeze or store in fridge.  Wonderful for pie filling or on crackers with cream cheese.  Makes 3 quarts.