Tomato Preserves

• 1 lb. yellow pear tomatoes, or, the red ones, slices
• 1 lb. sugar
• 2

Scald the tomatoes to peel. Cover with the sugar, and let stand over night. Pour off syrup and boil until clear and quite thick. Skim, add tomatoes, ginger and the lemon sliced and seeded. Cook until the fruit is clear. Pour into jars or crocks.