“A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.”
14hrs 30mins
6 half pint

Ingredients Nutrition


  1. Wash and drain tomatoes.
  2. Do not core tomatoes.
  3. Tie spices and gingerroot in a spice bag.
  4. Combine spice bag, sugar, lemon and water in a large saucepot.
  5. Simmer 15 minutes.
  6. Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
  7. Remove from heat.
  8. Cover and let stand 12 to 18 hours in a cool place.
  9. Remove spice bag.
  10. Remove tomatoes and lemon from syrup.
  11. Boil syrup 2 to 3 minutes or longer to thicken.
  12. Return tomatoes and lemon to syrup; boil 1 minute.
  13. Remove from heat.
  14. Skim foam if necessary.
  15. Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
  16. Adjust two-piece caps.
  17. Process 20 minutes in a boiling-water canner.
  18. Yield: about 6 half-pints.

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