Favorite Tomato Preserves

Oxmoor House
5 pints


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5 pounds small, firm tomatoes, peeled and cored
8 cups sugar
3 lemons
3 (1/8-inch-thick) slices gingerroot
1 (3-inch) stick cinnamon
1/4 teaspoon salt


Place whole tomatoes in a large glass mixing bowl, and sprinkle with sugar. Cover and refrigerate overnight.

Drain mixture, reserving tomatoes and liquid. Place liquid and any undissolved sugar in a flat-bottomed kettle; stir well. Bring to a rolling boil; boil, stirring occasionally, until mixture registers 230° on a candy thermometer or until mixture thickens.

Scrape outer surface of lemons with blade of a knife to release citrus oils. Cut lemons into thin slices, discarding seeds. Add lemon slices, tomatoes, gingerroot, cinnamon, and salt to syrup mixture, mixing well. Bring to a boil; boil, stirring frequently, until tomatoes become translucent. Discard gingerroot and cinnamon.

Quickly ladle preserves into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process preserves in boiling-water bath 15 minutes.

Created date

February 2010