Yellow Tomato Preserves

Yellow teardrop tomatoes

Lew Robertson/Getty Images

Prep: 30 mins
Cook: 15 mins
Maceration time: 2 hrs
Total: 2 hrs 45 mins
Servings: 24 servings
Yield: 3 1/2-pint jars
Nutrition Facts (per serving)
85 Calories
0g Fat
22g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 85
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Total Sugars 19g
Protein 1g
Vitamin C 27mg 137%
Calcium 15mg 1%
Iron 0mg 2%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make this colorful and unusual preserve a holiday staple in your family. Serve it with savory roasted meats and vegetables, or instead of cranberry sauce with turkey.


  • 2 1/2 pounds yellow tomatoes

  • 8 ounces sugar

  • 6 ounces honey

  • 2 medium lemons

  • 2 ounces fresh ginger

Steps to Make It

  1. Gather the ingredients.

  2. Bring a pot of water to a boil. Cut off the stem ends of the tomatoes and place them in a heatproof pot or bowl. Pour the boiling water over the tomatoes.

  3. When cool enough to handle, drain, and slip the skins off the tomatoes. Squish out most of the seedy gel. Discard skins and seeds.

  4. 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.

  5. 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.

  6. 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.

  7. Peel and finely chop or grate the ginger. Add the ginger and lemons to the other ingredients in a large pot.

  8. Bring to a boil, stirring, until the setting point is reached.

  9. Ladle into sterilized half-pint jars leaving 1/2-inch headspace. Process in boiling water bath for 5 minutes.


  • The recipe tastes just as good if you use red tomatoes, but the color is really gorgeous when it's made with yellow tomatoes.