1 lb. tomatoes, red, green or yellow
1 lb. sugar (2 1/4 c.)
2 oz. ginger root or preserved ginger
1 (4") cinnamon stick
Grated rind of 1 lemon or orange

Peel, core and slice tomatoes. Cover with sugar and let stand for 12 hours. Strain off the juice and boil it until the syrup falls from the spoon in heavy drops. Add the tomatoes, rind and spices. Cook until the jam thickens and then put in hot sterile jars. Process in boiling water bath 5 minutes.