Tomato Preserves

Marie Overton
Jun 20, 2022
2 min read

Updated: Jun 7

This tomato preserves recipe has such an intriguing flavor and is a great way to eat up your end-of-summer tomato crop. Tomato Preserves are sweet yet savory at the same time. The color is amazing and the whole tomatoes are so pretty. I think this recipe would be amazing to make with little cherry tomatoes. Tomato preserves are delightfully easy to make.

Jars of amber-colored preserves with metal lids sit on a marble cutting board on a speckled countertop. The mood is homely and inviting.

Tomato Preserves

This recipe makes 6 half-pints of Tomato Preserves.

Person peeling tomatoes in a kitchen. Bowls of cherry tomatoes on a counter near a stove with boiling water. Text: 2 pounds Tomatoes.

Ingredients:

2 pounds peeled tomatoes (If you have questions about how to blanch tomatoes, take a look at my blanching tomatoes video.)
4 Cups Sugar
1 Cup Lemon Juice
3/4 Cups Water
1 Tbsp Pickling Spice
1 Tsp Ginger
1/2 Tsp Butter

Cooking Tomato Preserves:

Hands filling a tea infuser with herbs over a small white bowl on a granite countertop, next to a metal pot. Blue sleeve and tan apron visible.

Place spices in a spice bag.

Hands stirring yellow liquid in a pot on a stovetop, kitchen setting. Text: Simmer 15 Minutes. Hexagonal tile backdrop.

Add spices to a large pot with sugar, lemon juice, and water. Simmer it for 15 minutes.

Pot of cherry tomatoes simmering on a stovetop, stirred by a hand. Granite countertop and silver lid nearby. Cozy kitchen vibe.

Add the whole tomatoes and cook until they are transparent.

A metallic pot on a black stovetop with a hexagonal tile backsplash. Text reads "Rest 12-24 hours" on a granite countertop.

Cover the pot and allow it to sit for 12 hours.

Remove the spice bag and tomatoes and boil for 3 minutes to thicken.

Return the tomatoes to the sauce and bring them back to a boil.

Boil for 1 minute.

Equipment Preparation:

While your preserves are heating on the stove it is time to prepare your canning equipment.

Fill your boiling water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.

Gather your ladle, jar lifter, chopsticks, clean cloth, and any other needed supplies for canning.

Hands fill jars with orange jam using a ladle and funnel on a speckled countertop, creating a cozy, homemade vibe.

Filling and Processing Jars of Tomato Preserves:

Using a jar funnel, fill the half pint jars leaving 1/4-inch headspace.

Use a chopstick to remove any air bubbles.

If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.

Place the lids on top of the jar and add the rings. Tighten the ring to fingertip tight.

(For quality, American made canning lids and jars click here and use the coupon code WP20 to get 20% off your purchase.)

A black speckled pot of water boils on a stove with hexagonal tile backsplash. Jars of preserves are visible in the background.

Process in a boiling water bath canner for 20 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Once your jars have completed processing, remove the lid, turn off the heat and allow them to cool for 5 minutes. Next, use the jar lifter to remove the jars from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Chicken with red jam on a white plate, surrounded by jars of jam on a black checkered cloth. A spoon rests in one jar.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.