Tomato Preserves

1 1/2 quarts peeled small yellow tomatoes or green tomatoes or tomatoes (about 2 pounds)
1 tablespoon mixed pickling spices
1/2 inch gingerroot
4 cups sugar
1 cup thinly sliced lemons (about 2 medium)
3/4 cup water

Wash and drain tomatoes.
Do not core tomatoes.
Tie spices and gingerroot in a spice bag.
Combine spice bag, sugar, lemon and water in a large saucepot.
Simmer 15 minutes.
Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
Remove from heat.
Cover and let stand 12 to 18 hours in a cool place.
Remove spice bag.
Remove tomatoes and lemon from syrup.
Boil syrup 2 to 3 minutes or longer to thicken.
Return tomatoes and lemon to syrup; boil 1 minute.
Remove from heat.
Skim foam if necessary.
Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
Adjust two-piece caps.
Process 20 minutes in a boiling-water canner.
Yield: about 6 half-pints.

Ball Blue Book of Canning