About 5 lbs. of ripe tomatoes to equal 12 c. quartered
4 lbs. sugar
2 lemons, sliced thin

Scald, peel and quarter tomatoes. Add sugar and let sit overnight. Drain off the juice and boil it rapidly until it spins a thread when dropped from spoon. Add tomatoes and lemon and cook until thick and clear. Pour into clean jars and seal.