5 lbs. yellow tomatoes
5 lbs. sugar
2 lg. lemons

Scald, peel and quarter tomatoes. Slice lemons paper thin and half the slices. (Leave peel on lemons.)

Put all ingredients in heavy stainless steel or granite pan and cook slowly for 3 hours. Stir every 15 minutes or so until sticky and setting up. Pour immediately into clean sterile pint jars and seal. Makes 4-5 pints.

Green tomatoes also make an interesting preserve.