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.
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!
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.
I just made this recipe tonight. Very, very good. I love the light, fresh flaver. It's very unique and definetely going to be one of my favorites!