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Yellow Tomato Preserves
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3 qts. yellow tomatoes
5 1/2 c. sugar
2 pieces crushed ginger root (each 1
inch long)
8 lemons, sliced paper thin
Wash tomatoes, hold in boiling water 1/2 minute or until the skin loosens easily. Cool and slip off skins. Place in bowl in alternate layers with sugar and let stand overnight or at least 4 hours. Turn the tomatoes gently once in the juice which has formed. Drain off juice, about 3 1/2 cups and boil until the syrup gives the jelly test. Simmer lemon slices in one cup of water for 5 minutes, or until soft. Add lemon slices, water, ginger root and tomatoes to syrup and simmer until tomatoes are transparent, at least 5 minutes. Pour into hot sterilized jars. Seal. Makes 3 1/2 pints. Cincinnati, Ohio
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