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
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.
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
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.
PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven 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 jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
GRANDMA'S PEAR PRESERVES
Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
Provided by Bridget
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 48
Number Of Ingredients 8
Steps:
- Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
- In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
- Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 38.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 37.6 g
TOMATO PRESERVES
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Provided by Sharon123
Categories Vegetable
Time 14h30m
Yield 6 half pint
Number Of Ingredients 6
Steps:
- Wash and drain tomatoes.
- Do not core tomatoes.
- Tie spices and gingerroot in a spice bag.
- Combine spice bag, sugar, lemon and water in a large saucepot.
- Simmer 15 minutes.
- Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
- Remove from heat.
- Cover and let stand 12 to 18 hours in a cool place.
- Remove spice bag.
- Remove tomatoes and lemon from syrup.
- Boil syrup 2 to 3 minutes or longer to thicken.
- Return tomatoes and lemon to syrup; boil 1 minute.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 20 minutes in a boiling-water canner.
- Yield: about 6 half-pints.
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