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Pear Tomato Preserves

Total Time

Prep: 1-1/4 hours Process: 20 min.

Makes

5 half-pints

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

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

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. 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.

Nutrition Facts

2 tablespoons: 165 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 42g carbohydrate (39g sugars, 1g fiber), 0 protein.

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