Zucchini Mincemeat

4.6
(7)

I was trying to think up a creative way to use up zucchini from my mom's garden. I concocted this recipe which tastes just like regular mincemeat. I hand-chopped everything; prep time would be cut down with a food processor.

1
Prep Time:
1 hrs 30 mins
Cook Time:
2 hrs
Additional Time:
1 hrs
Total Time:
4 hrs 30 mins
Servings:
16
Yield:
4 pints

Ingredients

  • 6 cups peeled, chopped zucchini

  • 6 cups apples - peeled, cored and chopped

  • 2 cups raisins

  • 1 cup dried currants

  • 1 cup distilled white vinegar

  • 1 orange, juiced and zested

  • 2 cups brown sugar

  • 2 cups white sugar

  • 1 ½ tablespoons ground cinnamon

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cloves

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 2 tablespoons dry bread crumbs, if needed (Optional)

  • 4 (1 pint) canning jars with lids and rings

Directions

  1. In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.

  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

Nutrition Facts (per serving)

288 Calories
0g Fat
74g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 288
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Sodium 92mg 4%
Total Carbohydrate 74g 27%
Dietary Fiber 4g 13%
Total Sugars 66g
Protein 2g
Vitamin C 17mg 83%
Calcium 55mg 4%
Iron 1mg 6%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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