Back to Pear Tomato Preserves

Print Options


Card Sizes

Pear Tomato Preserves Recipe

Pear Tomato Preserves Recipe

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. YIELD:20 servings


  • 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


  • 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. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • 3. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 20 minutes. Remove jars and cool. 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.

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.