Chop the green tomatoes and apples into smaller pieces.

Puree the chopped tomatoes in a blender until smooth. Let the pureed tomatoes stand to drain excess juices.

Puree the peeled apples and 3 packages of seedless raisins in the blender. Leave 1 package of raisins whole.

Combine the pureed tomatoes, apples, and raisins in a large pot.

Add the dark brown sugar, white sugar, cinnamon, nutmeg, allspice, and clove (if using) to the pot.

Pour in the vinegar and stir all ingredients together thoroughly.

Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer gently for 1 1/2 hours, stirring occasionally to prevent sticking.

Ladle the hot mincemeat into sterilized jars, leaving 1/4 inch headspace.

Seal the jars tightly according to standard canning procedures.