WebAug 18, 2018 - Try a sweet, colorful, and unusual yellow tomato preserve that goes great with savory dishes.
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Combine tomatoes and sugar in non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice. Prepare canning pot and jars and place on high heat; add lemon juice and bring to a boil. Boil 35-40 minutes, stirring frequently, until the tomatoes have softened and syrup is thick.
Using yellow tomatoes and lemons makes for a sweet-tart, sunny condiment. Make Ahead: The preserves can be frozen in freezer-safe zip-top bags for up to 3 months. If you use yellow tomatoes, we do not recommend water-bath canning (due to reduced acidity). Bring a pot of water to a boil over high heat. Score an X in the bottom of each tomato.
Yellow tomatoes are canned the same way as red tomatoes. Canning tomatoes is a long-practiced method of preserving the summer's bounty and ensuring a constant stream of nutrients throughout the dormant winter. Yellow tomatoes are considered to be on the borderline between a low-acid vegetable and an acidic fruit in the canning world.
Use 1 tbsp. of bottled lemon juice or 1/4 tsp. of citric acid for pint jars. Boil the yellow tomatoes for 5 minutes in just enough liquid to cover the fruit. Use water if you are packing the tomatoes in water and tomato juice if you are packing them in tomato juice.