Yellow Pear Tomato Preserves

Submitted by Mysterygirl

"This is my Mom's recipe and I am posting per a request on the Boards."

 

• Ready In: 1hr 15mins
• Ingredients: 5
• Yields: 5 half pint jars

ingredients

• 8 cups yellow pear tomatoes
• 1 lemon
• 3 cups sugar
• 1 teaspoon salt
• 4 tablespoons gingerroot or 4 tablespoons thinly sliced candied ginger

directions

1. Wash& dry tomatoes.
2. Cut a thin slice from blossom end and press out seeds and discard.
3. Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
4. Boil for about 40 minutes.
5. Add thinly sliced lemon and minced or sliced ginger.
6. Boil about 10 minutes longer.
7. Pour into hot jars and seal at once.

Reviews

[Christina S.]

I have never made preserves from tomatoes before this. I was confused as to how much of the seeds and liquid I should squeeze out, so I figured squeeze everything but the meat of the tomatoes. It seemed to work. I heated it on a medium heat. I cooked it down for about 2 hours instead of the 50 mins the recipe says and it came out nice and thick without any added pectin or gelatin. Great unique taste. I would do this again with my tweaks.

 

[warwicklights]

My English Grandmother gave me this same recipe on a tattered recipe card, a precious heirloom. A grandmother myself now, in years when I have a garden, I collect a bowl of tomatoes and toss it on the back of the stove while cooking dinner, part of the rhythm of my summer life. From experience, I can tell you that one should peel the lemon, removing skin, pith, and seeds. I took a short cut -- pucker worthy, just nasty. Conserves are not jellies; they shouldn't "jelly" or set. Conserves are more like a loose sauce.

 

[zeldaz51]

While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

 

[PSASSY]

With so many yellow pear tomatoes on my hands I went online to search for a good way to use some of them up. I decided to give this recipe a try. I am new to canning, but I found this recipe very simple and easy to follow. I did wonder about the addition of the lemons, however. Not having canned anything but peach preserves I wasn't sure if I should add the whole lemon even though that is what I suspected I should do. I ended up slicing it very thin with my mandoline slicer and then chopping into small pieces. I removed the seeds of the lemons before adding to the tomato mixture.<br/><br/>I just finished making this recipe and I haven't chilled the first jar completely yet, but the taste is quite good. I think it would be really tasty atop cream cheese or baked brie and served with crackers or toasted artisan bread. <br/><br/>Oh, I did add a maybe 1 T. or so of classic pectin just to be sure it would set up. I had to re-make some peach preserves that didn't set up enough and I didn't want to have to do that to these too. This might be a five star recipe, but I haven't given it enough time to give it a good taste test. I've already added this to my Living Cookbook to make again!

 

[Krsi Sue]

Flavor is very unique and good, but it did not set up as thickly as I would have hoped. I re-did it with a packet of Sure-Jell and it thickened nicely.