Pear Tomato Preserves
Total TimePrep: 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.
Editor's NoteThe 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.
Nutrition Facts2 tablespoons: 165 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 42g carbohydrate (39g sugars, 1g fiber), 0 protein.
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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