1 1/2 quarts peeled, small, yellow, green or red tomatoes (about 2 lbs.)
1 tablespoon mixed pickling spices
1 (1/2 inch) piece of ginger root
4 cups sugar
1 cup thinly slicked lemons (about 2 medium)
3/4 cup water
Wash and drain tomatoes.
Do not core tomatoes.
Tie spices and ginger root in a bag.
Combine spice bag, sugar, lemon and water in a large saucepan.
Simmer 15 minutes.
Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
Remove from heat.
Cover and let stand 12-18 hours in a cool place.
Remove spice bag.
Remove tomatoes and lemon from syrup.
Boil syrup 2-3 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 headspace.
Adjust two-piece caps.
Process 20 minutes in a boiling-water canner.
Yield about 6 half-pints
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
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