Sunshine in a Jar: Yellow Tomato-Pineapple Preserves

There’s a certain magic that happens when humble ingredients are transformed into something extraordinary, and these Yellow Tomato-Pineapple Preserves are a testament to that culinary alchemy. I remember the first time I encountered these, not on a toast or a scone, but as a glistening glaze brushed over grilled chicken, its sweet and tangy notes singing alongside the smoky char. It was a revelation, a harmonious marriage of sweet fruit and savory tomato that defied expectations. Later, I discovered their delightful embrace on a pulled pork sandwich, the preserves cutting through the richness with a vibrant burst of sunshine. This recipe, a gem from The Joy of Jams, Jellies and other Sweet Preserves, is a keeper, and I’m thrilled to share its unique charm with you.

Recipe Overview

• Prep Time: 60 minutes (includes cooling time for tomatoes)
• Cook Time: Approximately 30 minutes (for simmering preserves)
• Total Time: Approximately 1 hour 30 minutes (plus 6-12 hours maceration time)
• Servings: Yields approximately 3 pints
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This recipe celebrates the unexpected pairing of sweet yellow tomatoes and tropical pineapple, elevated by the subtle warmth of fresh ginger.

• 2 ¼ lbs yellow tomatoes
• 4 ½ cups granulated sugar
• ½ medium pineapple (you’ll need about ¾ pound of chopped fruit)
• 4 slices fresh ginger

Equipment Needed

• Large pot or Dutch oven (nonreactive is best, like stainless steel or enamel)
• Large bowl
• Sharp knife
• Cutting board
• Spider strainer or slotted spoon
• Small spice bag or cheesecloth
• Ladle
• Canning jars (pint or half-pint size) with lids and bands
• Water bath canner or a large pot with a rack

Instructions

Crafting these preserves is a journey of patient transformation, where each step builds upon the last to create a truly special condiment.

1. Prepare the Tomatoes: Begin by dipping the yellow tomatoes into boiling water for 30 to 60 seconds. This blanching step makes peeling a breeze. Immediately transfer the tomatoes to an ice bath to stop the cooking process. Once cooled, slip off their skins. Cut the peeled tomatoes into wedges and place them into a large bowl.
2. Macerate the Tomatoes: Add the 4 ½ cups of granulated sugar to the bowl with the tomato wedges. Gently mix everything together, ensuring the tomatoes are coated. Cover the bowl and let it stand at room temperature for 6 to 12 hours, or overnight. During this time, the tomatoes will release their juices and begin to soften, a process called maceration. Gently turn the tomatoes once or twice during this period to ensure even sugar distribution and juice extraction.
3. Prepare the Pineapple: While the tomatoes are macerating, peel and core the pineapple. Chop the pineapple coarsely. It’s important to reserve all the pineapple juice that is released during this process. You should aim to have approximately ¾ pound of chopped pineapple.
4. Start the Syrup: After the maceration period, strain the syrup from the tomatoes into a nonreactive pot or Dutch oven. Add the sugar that has settled at the bottom of the bowl, along with any juice from chopping the pineapple.
5. Infuse with Ginger: Place the 4 slices of fresh ginger into a small spice bag or wrap them in a piece of cheesecloth, tying it securely. Add the ginger spice bag to the pot with the syrup mixture.
6. Dissolve and Boil: Stir the mixture over medium heat until the sugar has completely dissolved. It’s crucial that no sugar crystals remain on the bottom of the pot. Once dissolved, raise the heat to high and boil the syrup until it reaches the thread stage. This can be tested by dipping a spoon into the syrup, letting it cool slightly, and then tilting it – a thick, continuous thread should form. Alternatively, use a candy thermometer and aim for 230 degrees Fahrenheit.
7. Combine and Simmer: Once the syrup reaches the desired temperature, add the prepared tomato wedges and the chopped pineapple to the pot. Reduce the heat to low and barely simmer the mixture. You want a gentle bubbling, not a rolling boil. Continue to simmer until the tomato wedges are partially translucent, which should take at least 30 minutes. As the preserves simmer, skim off any foam that rises to the surface with a spoon or spider strainer. This will result in a clearer, more refined preserve.
8. Remove Ginger and Jar: After simmering, press the spice bag against the side of the pot to extract any remaining flavor, and then remove and discard the bag. Carefully ladle the preserves into clean pint or half-pint canning jars, leaving about ¼ inch of headspace at the top.
9. Process the Jars: Add lids and bands to the jars, screwing them on just until fingertip tight. Process the jars for 10 minutes in a boiling water bath. This canning step ensures the preserves will be shelf-stable.

Expert Tips & Tricks

• Tomato Choice: While yellow tomatoes are specified, their lower acidity compared to red varieties contributes to the unique sweetness of these preserves. If you can’t find them, a mix of golden tomatoes or even very ripe, less acidic red tomatoes might work, but the flavor profile will be slightly different.
• Pineapple Freshness: Using fresh pineapple is key here. Canned pineapple will lack the vibrant flavor and juice that contributes significantly to the preserves’ character.
• Maceration is Key: Don’t rush the maceration period. The extended time allows the sugar to draw out moisture and flavor from the tomatoes, creating a syrupy base and tenderizing the fruit.
• The “Thread Stage”: Achieving the correct syrup consistency is vital for proper setting, even though these preserves are intentionally syrupy rather than gelled. The thread stage indicates the sugar concentration is sufficient to preserve the fruit.
• Skimming Foam: Be diligent about skimming foam. It removes impurities and proteins that can cloud your preserves, resulting in a more visually appealing finished product.
• Water Bath Canning: Ensure your water bath canner is adequately filled and the water is at a rolling boil before you add your jars. Follow proper canning safety guidelines to ensure a good seal.

Serving & Storage Suggestions

These Yellow Tomato-Pineapple Preserves are incredibly versatile, offering a delightful sweet-and-tangy counterpoint to a variety of dishes.

• As a Glaze: Brush these preserves generously over chicken or pork during the last 15-20 minutes of cooking. The sugars will caramelize beautifully, creating a sticky, flavorful coating.
• On Sandwiches: They are a revelation on pork or chicken sandwiches, adding a burst of bright, fruity acidity that cuts through richness. Try them on a pulled pork sandwich or alongside a grilled chicken breast.
• With Cheese: Serve a dollop alongside a selection of cheeses, particularly soft cheeses like brie or goat cheese, or a sharp cheddar.
• In Drinks: For a truly unique cocktail, consider using a spoonful in a rum-based drink or as a base for a shrub.

Storage: Properly processed and sealed jars of these preserves can be stored in a cool, dark place for up to a year. Once opened, store the jars in the refrigerator and consume within 3-4 weeks.

Nutritional Information

Please note that this is an estimated nutritional breakdown, and actual values may vary based on ingredient specifics and preparation.

Nutrient	Amount per Serving (approx. 1 tbsp)	% Daily Value
Calories	65	3%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	4 mg	0%
Total Carbohydrate	17 g	6%
Dietary Fiber	0.3 g	1%
Sugars	16 g	32%
Protein	0.2 g	0%

Variations & Substitutions

While this recipe is delightful as is, here are a few ideas to explore:

• Spicy Kick: Add a pinch of red pepper flakes to the syrup mixture along with the ginger for a hint of heat that beautifully complements the sweet and tangy flavors.
• Citrus Zest: Incorporate the zest of one lime or orange into the syrup for an added layer of fragrant complexity.
• Herbaceous Notes: Experiment with adding a sprig of mint or basil to the spice bag for a unique herbal infusion.

FAQs

Q: Why don’t these preserves gel like traditional jams?
A: These preserves are intentionally made to be syrupy and not to gel. The balance of fruit and sugar, along with the chosen ingredients, results in a spoonable condiment rather than a firm gel.

Q: Can I use red tomatoes instead of yellow ones?
A: While yellow tomatoes offer a milder, sweeter flavor profile, you could experiment with red tomatoes. Be aware that red tomatoes have higher acidity, which may slightly alter the final taste and color of the preserves.

Q: How do I know if my jars have sealed properly after water bath canning?
A: After processing and cooling, the lid should be concave (curved downwards) and should not flex when pressed. If a lid is still flexible or pops up and down, the jar has not sealed and should be refrigerated and consumed promptly.

Q: What is the “thread stage” for the syrup?
A: The thread stage is a candy-making term referring to the consistency of the syrup. When you lift a spoon from the syrup and tilt it, a thick, continuous thread should form and break cleanly. A candy thermometer reading of 230°F is also a reliable indicator.

Q: Can I freeze these preserves if I don’t want to can them?
A: Yes, these preserves can be frozen. Ladle them into freezer-safe containers, leaving headspace for expansion, and freeze for up to 6 months. Thaw in the refrigerator before serving.

Final Thoughts

There’s a unique satisfaction in creating your own preserves, and this Yellow Tomato-Pineapple creation is a true showstopper. It’s a reminder that sometimes the most unexpected combinations yield the most delightful results. I encourage you to embrace the process, savor the aromas filling your kitchen, and then discover the sheer joy of drizzling this liquid sunshine over your favorite dishes. Share it with friends and family, and watch their faces light up with the surprise and delight that only a truly special homemade condiment can bring.