Cherry Tomato Preserve
- Total Time
- 60 minutes plus time to seal jars.
- Rating
- Comments
- Read comments
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Ingredients
- 1quart washed and stemmed cherry tomatoes, the smaller the better
- 1cup light brown sugar
- 1cup granulated sugar
- 1lemon cut in two the long way and sliced thin and pitted
- 1½cups water
- 2teaspoons cassia buds or Âľ teaspoon broken stick cinnamon tied in cheesecloth
- ÂĽcup chopped fresh ginger
Nutritional analysis per serving (3 servings)
500 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 128 grams carbohydrates; 4 grams dietary fiber; 120 grams sugars; 3 grams protein; 32 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients, cover and cook 15 to 20 minutes.
- Step 2
Uncover and continue to simmer about 40 minutes longer, until it has become pleasantly thick. Test for thickness from time to time by putting some of the mixture on a refrigerated saucer.
- Step 3
When done, pour it into very clean jars and seal it up with two thin coats of parafin and a lid.
Private Notes
Comments
Howdy from Austin. I make a LOT of preserves and jam. This has happened to me and I just removed the tomatoes (or whatever fruit I am working with) and boil the liquid down. It will work. When I have to do this, I make sure NOT to leave the kitchen or become distracted, turn up the heat and cook uncovered until the juice has reduced. Careful - it WILL burn. Good luck!
A bit concerned with the food safety on this, shouldn’t it be sterilized jars with lids? What is the processing time; 10min, 15 min?
Cooking right now and it is way too watery! Either keep uncovered from the beginning or reduce the amount of water significantly. I am well past 40 mins and there is no end in sight.....I hate to be boiling these delicate tomatoes to death.
Howdy from Austin. I make a LOT of preserves and jam. This has happened to me and I just removed the tomatoes (or whatever fruit I am working with) and boil the liquid down. It will work. When I have to do this, I make sure NOT to leave the kitchen or become distracted, turn up the heat and cook uncovered until the juice has reduced. Careful - it WILL burn. Good luck!
So cover and cook... over what heat? Medium high? Medium? If I were doing a basic jam I'd adjust the heat until it was a strong simmer/almost a boil. Has anyone else tried this?