Prep Time: 30 minutes
Cook Time: 15 minutes
Maceration time: 2 hours
Total Time: 2 hours, 45 minutes
Yield: 3 cups or 3 half-pint jars
- 2 1/2 lbs. yellow tomatoes
- 8 oz. sugar
- 6 oz. honey
- 2 lemons
- 2 oz. fresh ginger
Bring a pot of water to a boil. Cut off the stem ends of the tomatoes and place them in a heat proof pot or bowl. Pour the boiling water over the tomatoes. When cool enough to handle, drain, slip the skins off the tomatoes. Squish out most of the seedy gel. Discard skins and seeds.
Coarsely chop the skinned, seeded tomatoes. Stir together with the sugar and honey. Let sit in the refrigerator for at least two hours or overnight.
Sterilize 3 half pint jars by boiling them in water for 15 minutes. Turn off the heat and leave the jars in the hot water until you are ready to fill them.
While the jars are sterilizing, seed and very finely chop the lemons, discarding the seeds but keeping the peels along with the pulp. The citrus peels provide the pectin in this recipe that gives the preserves a nice gel.
Peel and finely chop or grate the ginger. Add the ginger and lemons to the other ingredients in a large pot.
Bring to a boil, stirring, until the setting point is reached.
Ladle into sterilized half pint jars leaving 1/2-inch headspace. Process in a boiling water bath for 5 minutes.