Tomato Preserves


Preserving Method: Water Bath Canning

  1. TIE pickling spice and ginger-root in a square of cheesecloth, creating a spice bag.
  2. COMBINE sugar, lemon slices, water and spice bag in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat and boil gently, stirring occasionally, for 15 minutes.
  3. ADD tomatoes and boil gently, stirring frequently, until tomatoes are transparent. Remove from heat, cover and let stand in a cool place (70 to 75°F) for 12 to 18 hours.
  4. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside. 
  5. TRANSER tomatoes and lemon slices to a glass or stainless steel bowl and set aside using a slotted spoon. Discard spice bag. Bring syrup to a boil over high heat, stirring constantly. Boil hard, stirring constantly, until thickened, about 3 minutes. 
  6. ADD reserved tomatoes and lemons. Bring back to a boil and boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
  7. LADLE hot preserves into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  8. PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.