This is the other Tomato Preserves recipe that I promised. Try this one morning with My Sausage Gravy and Black Pepper Drop Biscuits. My Oh My!
Spicy Tomato Preserves
Yield: about 6 half-pints
1 1/2 quarts small yellow, green or red tomatoes (about 2 pound)
1 tablespoon mixed pickling spices
1 (1/2-inch piece fresh ginger
4 cups sugar
1 cup thinly sliced and seeded lemon (about 2 lemons)
3/4 cup water
Wash and peel tomatoes; drain. Tie spices and fresh ginger in a spice bag. Combine spice bag, sugar, lemon and water in a large sauce pot. Simmer 15 minutes. Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking. Remove from heat. Cover and let stand 12 to 18 hours in a cool place. Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.