2 1/2 lbs. tomatoes (8 med.)
1 lemon, thinly sliced (no seeds)
1/2 tsp. ground ginger
2 lbs. sugar (4 2/3 c.)

Peel tomatoes, chop coarsely and place in a large saucepan. Add lemon and ginger and bring to a boil. Reduce heat and simmer uncovered for 1 hour. Stir in sugar and cook until thick 10-15 minutes or until candy thermometer registers 219 degrees. Since some people are not equipped with a candy thermometer, use a flat ended spatula, scraping the bottom of pot constantly for a whole 15 minutes to prevent sugar from sticking. Do this in a rolling boil.