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Tomato Preserve

Select small, half-ripe or green tomatoes.

The small yellow, pear-shaped tomatoes are often selected for this purpose. Remove the stems carefully but do not cut or injure the fruit.

Weigh the tomatoes and take three fourths a pound of sugar to each pound of tomatoes.

Allow a lemon for each two pounds of tomatoes.

Cut the lemons in very thin slices and let cook in water until the skin is very tender. Strain off the water; use this water and as much more boiling water as is needed to make a cup of liquid to each pound of sugar. Let cook to a thin syrup; add the tomatoes and slices of lemon and let cook until the tomatoes are heated through. Skim the tomatoes and lemon; put in jars; let the syrup boil till well-reduced, then pour over the tomatoes. Ginger root may be cooked with the lemon slices.