3 gallons green tomatoes
6 lbs. white sugar

Slice 2 gallons green tomatoes. Each gallon should be heaped up. A gallon crock is good to measure with. Use 2 pounds of sugar for each pound of tomatoes. Let set for 3-4 hours until juice raises some. Then put on the stove and cook until all is cooked well. Take off the stove and drain and strain through a colander, to get the seeds out of the juice. Boil this juice down to the likeness of a heavy syrup. Put in small jelly jars.