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Pear Tomato Preserves Recipe
Pear Tomato Preserves Recipe photo by Taste of Home

Pear Tomato Preserves Recipe

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I have lived on a farm all my life, so I have always had a garden. I can a lot of my garden-grown fruits and veggies and I make these wonderful preserves every year.—Evelyn Stearns, Alto Pass, Illinois
TOTAL TIME: Prep: 1-1/4 hours Process: 20 min.
MAKES:20 servings
TOTAL TIME: Prep: 1-1/4 hours Process: 20 min.
MAKES: 20 servings

Ingredients

  • 4 cups sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 2 medium lemons, chopped
  • 1 cup water
  • 2 pounds yellow pear tomatoes, chopped

Nutritional Facts

1 serving (2 tablespoons) equals 165 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 42 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently.
  2. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Pear Tomato Preserves in Birds & Blooms August/September 2001, p33

Nutritional Facts

1 serving (2 tablespoons) equals 165 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 42 g carbohydrate, 1 g fiber, trace protein.

Reviews for Pear Tomato Preserves

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MY REVIEW
Reviewed Aug. 1, 2011

With an abundance of pear tomatoes I set out to find recipes to use them up. I'm new to canning and preserving and this was one of the first preserve recipes I've tried.

I found the recipe straight forward and easy to follow. Having just made another pear tomato preserve recipe that called for seeding the tomatoes, I did spend a little extra time removing some of the seeds. After cooking for the specified time, I checked to see if it was gelling using the spoon in the freezer test. It wasn't gelling very well, and I suppose I could have continued to cook it longer, but I opted to added about a tablespoon or so of pectin to be sure it set up right.

I did taste a bit of the preserves while it was still warm and was concerned because of the overpowering flavor of the spices, and I was really hoping that I wouldn't have to throw away all of my hard work. Now that the preserves have been chilled I don't find the the spice flavor quite as overpowering, but I must say I think the quantities of the spices should be cut back. I love food with a lot of flavor, but this is just too much for me. I would probably make this again, but I would certainly not use 2 teaspoons of cloves. I'd probably cut that back the cloves to 3/4 to 1 teaspoon, the cinnamon to 3/4 tablespoon, while leaving the ginger at 1 teaspoon.

I am not exactly sure how I will use this jam yet. I think for sure I'd break it out for the holidays to mix in some cream cheese for a spread. It might be a nice glaze for ham too. If you have any other ideas for how to use this up, please leave a comment or contact me.

All in all I think it's a good recipe, but only if the spices are cut back a bit.

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