1 tbsp. mixed pickling spices
1 piece ginger root
4 c. sugar
2 thinly sliced lemons
3/4 c. water
1 1/2 qt. sm. & firm yellow, green or red peeled tomatoes (about 2 lb.)

Do not core tomatoes. Tie spices in a cheesecloth bag; add to sugar, lemon and water. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become clear, stirring occasionally to prevent sticking. Cover and let stand 12 to 18 hours in a cool place.

Heat to boiling and pack tomatoes and lemon into hot jars, leaving 1/4 inch head space. Remove spice bag from syrup. Boil syrup 2 to 3 minutes or longer it too thin. Pour boiling hot syrup over tomatoes, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yields about 6 half-pints.