2 quarts yellow — or small red tomatoes
2 oz green ginger root — scraped & cut in pieces
1 1/2 lemons — unpeeled sliced thin & seeds removed
2 cups water
Wash tomatoes — remove stems.
Measure tomatoes for jars — add 1 1/2 cups of sugar for every quart of tomatoes.
Combine ginger, lemons and water; add to tomatoes and sugar. Bring to a boil. Cook slowly until tomatoes are transparent, about 1 hour. Uncover and cook for excess syrup to cook down.
Spoon into hot sterilized jars; fill to overflowing. Seal at once — makes about 2 pints.