Yellowpeartomatopreserves Recipes

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YELLOW PEAR TOMATO PRESERVES

Make and share this Yellow Pear Tomato Preserves recipe from Food.com.

Provided by Mysterygirl

Categories     Fruit

Time 1h15m

Yield 5 half pint jars

Number Of Ingredients 5



Yellow Pear Tomato Preserves image

Steps:

  • Wash& dry tomatoes.
  • Cut a thin slice from blossom end and press out seeds and discard.
  • Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
  • Boil for about 40 minutes.
  • Add thinly sliced lemon and minced or sliced ginger.
  • Boil about 10 minutes longer.
  • Pour into hot jars and seal at once.

8 cups yellow pear tomatoes
1 lemon
3 cups sugar
1 teaspoon salt
4 tablespoons gingerroot or 4 tablespoons thinly sliced candied ginger

YELLOW TOMATO-PINEAPPLE PRESERVES

These preserves do not gel at all, they are very syrupy. Try these as a glaze for chicken or on pork or chicken sandwiches. Posted by request. From The Joy of Jams, Jellies and other Sweet Preserves.

Provided by mary winecoff

Categories     Fruit

Time 1h

Yield 3 pints

Number Of Ingredients 4



Yellow Tomato-Pineapple Preserves image

Steps:

  • Dip the tomatoes into boiling water for 30 to 60 seconds. Let them cool and slip off their skins. Cut them into wedges and put the wedges into a bowl. Add the sugar and gently mix. Cover the bowl and let stand for 6 to 12 hours, gently turning the tomatoes once or twice in the meantime.
  • Peel and core the pineapple and chop it coarsely, reserving all the juice. Weigh the chopped pineapple, you should have 3/4 pound.
  • Strain the syrup from the tomatoes into a nonreactive pot. Add an sugar from the bottom of the bowl and any juice from chopping the pineapple. Put the ginger slices into a spice bag and add it to the pot.
  • Stir the mixture over medium heat until the sugar has completely dissolved. Raise the heat to high and boil the syrup until it reaches the thread stage or 230 degrees. Add the tomato wedges and chopped pineapple. Reduce the heat and barely simmer the mixture until the tomato wedges are partially translucent, at least 30 minutes. Skim off an foam.
  • Press the spice bag against the side of the pot, and remove the bag. Ladle the preserves into pint or half-pint jars. Add lids and process the jars for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 1252.2, Fat 1, SaturatedFat 0.1, Sodium 79.5, Carbohydrate 320.5, Fiber 3.5, Sugar 307.1, Protein 3.8

2 1/4 lbs yellow tomatoes
4 1/2 cups sugar
1/2 medium pineapple
4 slices fresh ginger

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

Provided by Taste of Home

Time 1h35m

Yield 5 half-pints.

Number Of Ingredients 7



Pear Tomato Preserves image

Steps:

  • 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.

Nutrition Facts : Calories 165 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 1g fiber), Protein 0 protein.

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

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