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Tomato Preserves

List of Ingredients




1 1/2 quarts peeled, small yellow or red tomatoes (about 2 pounds)
1 tblsp mixed pickling spices
1 (1/2 inch) piece fresh gingerroot
4 cups sugar
1 cup thinly sliced lemon (about 2 medium)
3/4 cup water

Wash and drain tomatoes. No need to core. Tie spices and ginger in a spice bag and combine with sugar, lemon and water in a large saucepot. Simmer for 15 minutes, then add tomatoes and cook gently until tomatoes become transparent, stirring frequently. Remove from heat, cover and let stand for 12 to 18 hours in a cool place. Remove spice bag, tomatoes and lemon from syrup. Boil syrup for 2 to 3 minutes or until thickened. Return tomatoes and lemon to the syrup and boil for 1 minute longer. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process for 20 minutes in a boiling water canner. Makes about 6 half pints.


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