4 lb Firm Cherry Tomatoes 1 ea Fresh Ginger Root, Grated
3 1/2 lb Sugar 2 ea Lemon *
4 c Water 1 ts Pickling Salt
* Use only the juice and grated zest of the 2 lemons.
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Wash the tomatoes and prick each one in several places with the tines of a
fork. Dissolve the sugar in the water, birng to a boil and boil rapidly
for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the
tomatoes and to the syrup add the ginger root, lemon juice and rind, and
salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup
and cook about 30 minutes longer, or till the syrup is thick and the
tomatoes are transparent. Turn into hot jars and seal.
Makes about 6 pints.
