Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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


  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.


Most Helpful

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.

zeldaz51 October 02, 2012

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.

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.

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!

PSASSY July 26, 2011

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.

Krsi Sue August 21, 2005

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