Recipe: Sungold-Ginger Preserves

Increase this recipe by any measure for canning all your remaining cherry tomatoes you can capture before the first frost. Serve these unusual preserves (of save them for holiday gifts) with any hard or soft-ripened cheese with flat breads and crackers as an appetizer, slather it on pork roast or spread it on plain toast for breakfast with a cup of tea and reminisce about summer.
Makes 1 pint
1 pound Sungold or other cherry or pear tomatoes, cut in half
1 1/2 cups granulated sugar
1/3 cup lemon juice
2/3 cup water
1 tablespoon peeled and grated fresh ginger
Pinch salt

1. Put all the ingredients into a nonreactive saucepan. Bring it to a simmer over medium heat, then reduce the heat to low so that small bubbles percolate on the surface. Simmer until the tomatoes are tender but still hold their shape, 10 to 15 minutes. 
2. Use a slotted spoon to transfer the tomatoes into a sterilized pint glass jar or other heatproof container. Boil the remaining liquid, skimming off any foam, until thick and syrupy and reduced to 1 cup, 15 to 20 minutes. Pour the syrup over the tomatoes. 
3. Chill the preserves in the refrigerator until loosely set and stir to distribute the tomatoes that settle on top. Store refrigerated for up to 2 weeks (preserves may keep longer; they are safe as long as there is no mold present). Or, pour the tomatoes and hot syrup into sterlized half-pint canning jars. Wipe the rims, seal with sterilized lids and process in a boiling water canner for 10 minutes (15 minutes for pints).