Tomato Preserves

A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.

• Ready In: 14 hrs 30 mins
• Yields: 6 half pint

Ingredients

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

Directions

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