Tomato Marmalade
Ripe tomatoes, pared; sugar, pound for pound. Put in a preserving kettle, adding 1 ounce of ginger-root and the juice and grated yellow rind of 2 lemons to every 3 pounds of fruit (the ginger may be omitted if disliked). Boil 3 hours, skimming frequently. When a smooth mass put in jars and tie down tightly. Egg paper may be used or not. Very nice.