No problem the recipie is in old money as the article was before kg was invented
makes 2 - 2.5 lb of sweet tomato mincemeat
rind and flesh 1 orange
1 large lemon
2 floz of cider
1tsp salt
1tsp cinnamon
half tsp cloves
quarter tsp allspece
qtr tsp ginger
8oz light brown sugar
4oz granulated sugar
6oz rasins
2lb green tomatoes chopped
1lb cooking apples
2tsp rum or Grand Marnier
Put lemon cider salt cinnamon cloves allspice ginger sugar and rasins into a large heavy pan. Bring to the boil and reduce the liquid by half, add teh tomatoes and apple. Bring to the boil again and simmer for 5 mins. Remove from heat and add the rum. Spoon into clean hot jars. Seal with the lids. Stand jars in a large pan filled with boiling water and simmer for 20 - 25 mins. Allow to cool, label and store in a dark cupboard for two to three weeks before using. serve as traditional mincemeat.

Yellow Tomato Preserrve
Makes 1 - 1.5lb
1lb of small yellow tomatoes cut into quarters
1.5 lemons sliced thinly and each slice cut into four
1 stick of cinnamon
1lb granulated sugar
2floz water.

put all ingredients into a suace pan over a gentle heat, to disolve the sugar. Stir to prevent sticking Cook until mixture is thick and the liquid reduced to about one third. or at setting point for jam (220 deg, F 104 C)
Remove the cinnamon and stir well. Pour into hot sterilised jars,seal well and label.

Good luck with those.
Sal

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Aunt Sally