Tomato Preserves with Lemon and Ginger
This small-batch tomato preserves recipe is sweet, tangy, and gently spiced with ginger and lemon. A simple way to savor summer tomatoes.
Whether your garden is overflowing or the farm stand has irresistible ripe fruit, this preserve is a delicious way to stretch the season just a little longer.
Made with fresh tomatoes, sugar, lemon, ginger, and a hint of pickling spice, the mixture simmers into a fragrant syrup with rustic texture and old-fashioned charm. Bits of tomato and citrus float in a glossy, lightly spiced preserve. Perfect for spooning over toast, biscuits, grilled meats, or cheese and crackers.
This recipe is fridge-friendly, requires no canning, and can also be frozen for longer storage. With just a few simple ingredients, it captures the flavor of summer in a jar.
Why You’ll Love These Tomato Preserves
- A delicious way to use ripe summer tomatoes
- It’s easy to make and requires no canning, pectin, or special tools
- Bright, sweet, and savory with a gentle ginger twist
- Lovely with toast, cheese boards, or summer meals
About the Ingredients
This small-batch tomato preserves recipe uses simple ingredients to create a sweet, tangy, and gently spiced preserve. It’s a delicious way to highlight the flavors of summer.
- Tomatoes: You’ll need about 1 pound of ripe tomatoes. Paste types like Roma or San Marzano are ideal, but slicers, heirlooms, or cherry tomatoes also work.
- Fresh Ginger Root: A 1/4-inch slice infuses gentle warmth and complexity.
- Fresh Lemon: Finely chopped lemon (zest and juice) adds brightness and balance.
- Pickling Spice: Use a pre-mixed blend or your own selection of whole spices, wrapped in a spice bag.
- Sugar: Regular granulated sugar or light brown sugar works to sweeten and thicken the preserves.
Tips for Making Tomato Preserves
- Use Non-Reactive Cookware: Avoid aluminum or copper. Stainless steel or enamel is best.
- Use a Spice Bag: Keeps your preserves smooth and easy to strain.
- Don’t Skip the Overnight Rest: It enhances flavor and improves texture.
- Skim the Foam: For a clearer, smoother preserve.
How to Make Tomato Preserves
This recipe is simple but takes about two days. You can skip the overnight rest if you’re short on time.
Step 1: Bundle the Spices
Wrap pickling spice and ginger in cheesecloth or a coffee filter. Tie with twine to make a spice bag.
Step 2: Peel the Tomatoes
Score the bottoms, blanch briefly, then cool in ice water and peel.
Step 3: Simmer the Preserves
Simmer sugar, lemon, water, and the spice bag for 15 minutes. Add tomatoes and cook until translucent. Chill overnight.
Step 4: Finish Cooking
Discard spice bag. Mash tomatoes slightly. Simmer until the syrup thickens, then cool and store.
To Freeze Tomato Preserves
- Cool completely.
- Transfer to freezer-safe containers with ½ inch headspace.
- Label and freeze up to 6 months.
- Thaw overnight in the fridge.
Ways to Use Tomato Preserves
Sweet, savory, and unexpected. Enjoy it:
- On toast, biscuits, or English muffins
- With cheese and crackers or charcuterie
- Over grilled meat or fish
- As a glaze for roasted chicken or pork
- With sautéed greens or roasted vegetables
- Alongside eggs for a savory-sweet breakfast
- In grilled cheese or panini sandwiches
No matter how you eat it, this simple preserve is a delicious way to preserve a bit of summer.
Tomato Preserves with Lemon and Ginger
Ingredients
- 2 teaspoons pickling spice
- 1 slice fresh ginger root about 1/4 inch thick
- 1 pound ripe tomatoes
- 2 cups granulated sugar
- 1 medium lemon seeded and chopped
- 6 tablespoons water
Instructions
Prepare the Spice Bag
- Place the pickling spice and ginger in a small piece of cheesecloth or a coffee filter. Tie it securely with kitchen twine to make a spice bundle and set aside.
Peel the Tomatoes
- Bring a saucepan of water to a boil and prepare a bowl of ice water. Score the bottoms of the tomatoes with a small “X,” then blanch in boiling water for 30 seconds or until the skins begin to loosen. Transfer to the ice water to cool, then peel and discard the skins.
Cook the Preserve Base
- In a medium saucepan, combine the sugar, lemon slices, water, and prepared spice bag. Bring to a boil while stirring, then reduce the heat and simmer for about 15 minutes to allow the flavors to blend.
Add the Tomatoes and Chill
- Stir in the peeled tomatoes and simmer for another 4 to 5 minutes, or until they soften and begin to look translucent. Remove from heat, cover, and refrigerate the mixture for 12 to 18 hours.
Finish and Store
- The next day, remove the spice bag and discard. Use a slotted spoon to lift the tomatoes from the syrup and chop or mash them lightly. Return them to the pan and bring it to a boil. Cook for 5 to 6 minutes, stirring often, until the syrup thickens slightly. Skim off any foam.
- Let cool, then transfer to clean jars with lids. Store in the refrigerator for up to 3 weeks.
- Yields: About 3 half-pint (8 oz) jars
Notes
Nutrition
A Simple Way to Savor the Season
There’s something special about turning fresh tomatoes, a bit of sugar, and a few simple spices into a preserve that feels both rustic and refined. Whether you enjoy it spread on toast, paired with cheese, or tucked into a summer sandwich, this small-batch tomato preserve is a lovely reminder to slow down and savor what’s in season.
I hope this recipe inspires you to try something a little different with your tomatoes this year.
If you give it a try, I’d love to hear how you used it!
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