8 lbs. green tomatoes
6 lbs. sugar
1 tbsp. preserved ginger
6 lemons

Wash tomatoes, remove dark spots. Cover with boiling water; let stand 5 minutes. Drain and slice. Layer tomato and lemon slices in preserving kettle. Sprinkle with ginger and sugar. Let stand overnight. Drain and boil syrup 10 minutes. Skim, add tomatoes and lemons. Cook until clear. Pour into hot jars.