4 1/2 lbs. medium green tomatoes, cored and cut in 1/8 inch slices
6 c. sugar
Rind and juice of 1 lemon
Rind and juice of 1 orange

Layer tomatoes alternately with sugar in large mixing bowl. Sprinkle with citrus rind and juice. Cover and let stand at room temperature for 8 hours. Spoon tomatoes and juice into Dutch oven. Bring to a boil. Boil gently 2 to 3 hours, depending on desired thickness, stirring often. Remove from heat; skim foam if necessary. Pour into hot jars; cover with metal lids and screw tight. Process 15 minutes in water bath. Yield: 4 1/2 cups.