Ginger Tomato Preserves

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READY IN: 1hr 45mins
Recipe by mollypaul

A perfect way to take advantage of those end-of-season tomatoes. A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time includes sealing time. 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 for the current information.

Ingredients Nutrition


  1. Scald tomatoes briefly in boiling water, peel and cut into quarters.
  2. Add sugar, spices, and lemons.
  3. Bring to a boil, reduce heat and cook slowly until mixture is thick, taking care not to let it scorch.
  4. Fill 8 sterilized jars and process in boiling water bath until sealed.

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