5 lbs. ripe tomatoes
8 c. sugar
2 lemons, sliced

Scald tomatoes and peel. Squeeze out juice and discard or save for other uses. Place tomatoes in a crock, add sugar and let stand overnight. the next morning, drain juice that has accumulated and boil until it threads. Add tomatoes and lemon slices and cook until clear. Place in hot sterilized jars and seal.