Select small pear-shaped tomatoes (yellow or red) slightly under-ripe. Peel and slice. Allow 3/4 to 1 pound of sugar for 1 pound fruit. Add some thinly sliced lemon, a few cloves, 1 or 2 sticks of cinnamon or if desired, ginger root.

Let stand overnight. Next day bring to a boil, stir carefully to prevent sticking. Boil until syrup is thick. Pack in hot sterile jars. Wipe edges of jars, seal immediately. Cool and store. Very good used as a glaze on chicken or ham.