2 lb. tomatoes
4 c. sugar
1 1/2 c. water
1 lemon (sliced thin)
1 stick cinnamon
2 pieces ginger root

Use small, firm tomatoes. Scald tomatoes 1 minute. Dip into cold water. Skin, but do not core. Combine sugar, water, lemon, cinnamon and ginger. Simmer for 20 minutes. Remove cinnamon stick and ginger. Add tomatoes and simmer until they are bright and transparent. Cover and let stand overnight. Pack cold tomatoes into hot (scalded) canning jars. Boil syrup until thick as honey, then pour hot syrup over tomatoes. Process in boiling water bath 15 minutes to seal.