Tomato Preserves
Take fresh tomatoes, pare and cut in quarters, squeeze to free from juice and seeds. Let them drain. Make a syrup pound for pound with 1/2 cupful of water to each pound. Boil and skim; drop in the tomatoes and boil them until done. Add 1/2 ounce ginger-root ten or fifteen minutes before taking up, and slice in 2 or 3 lemons to 8 or 10 pounds of fruit just before removing from the fire. Put in jars and tie up. A pound of raisins may be added to this amount of tomatoes if wished; put in fifteen minutes before removing from fire.