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Pear Tomato Preserves

 Pear Tomato Preserves
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
20 ServingsPrep: 1-1/4 hours Process: 20 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 165 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium,

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Pear Tomato Preserves (continued)

Nutritional Facts: 42 g carbohydrate, 1 g fiber, trace protein.