Yellow Pear Tomato Preserves
Capture the vibrant essence of summer with this delightful recipe for Yellow Pear Tomato Preserves. Made with sweet, sun-kissed yellow pear tomatoes, a touch of zesty lemon juice and zest, real vanilla bean, and just the right amount of sugar, this preserve strikes the perfect balance between fruity sweetness and tangy brightness. The slow simmering process enhances the tomatoes' natural flavor, creating a luscious, golden-hued spread that's as versatile as it is delicious. Whether you enjoy it slathered on buttery toast, paired with flaky biscuits, or as a unique accompaniment to your favorite cheese board, these preserves are a true celebration of garden-fresh produce. Perfect for preserving peak-season tomatoes or creating homemade gourmet gifts, this recipe will have you savoring its sunshine-filled flavor all year long.
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Recipe Information
Ingredients
- 1000 grams yellow pear tomatoes
- 500 grams granulated sugar
- 60 milliliters lemon juice
- 1 tablespoon lemon zest
- 1 whole vanilla bean
- 125 milliliters water
Instructions
Rinse the yellow pear tomatoes thoroughly under cool water. Pat them dry with a clean towel.
Using a paring knife, make a small X on the bottom of each tomato. Blanch the tomatoes in boiling water for 20 to 30 seconds, then transfer them to an ice bath to cool. Peel off the skins gently and discard them.
Place the peeled tomatoes in a large saucepan or Dutch oven. Add the sugar, lemon juice, lemon zest, and water to the pan.
Slice the vanilla bean in half lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan.
Heat the mixture over medium heat, stirring gently until the sugar dissolves completely. Bring the mixture to a gentle boil.
Reduce the heat to low and let the preserves simmer for about 60 to 70 minutes, or until the mixture thickens to your desired consistency. Stir occasionally to prevent sticking or burning.
If needed, use a potato masher or the back of a spoon to gently crush some of the tomatoes for a smoother texture, while leaving some whole for texture.
Once thickened, remove the vanilla bean pod and discard.
Carefully ladle the hot preserves into sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes if storing long-term.
Allow the jars to cool to room temperature. Store in a cool, dark place for up to a year, or refrigerate once opened. Enjoy on toast, biscuits, or as a condiment with cheese!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 545.8 g | 198% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 528.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2483 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
