YELLOW TOMATO PRESERVES   
  
3 qts. yellow tomatoes 
5 ½ c. sugar 
2 pieces crushed ginger root 
(each 1 inch long) 
8 lemons, sliced paper thin 

Wash tomatoes, hold in boiling water 
1/2 minute or until the skin loosens 
easily. 

Cool and slip off skins. 

Place in bowl in alternate layers 
with sugar and let stand overnight 
or at least 4 hours. 

Turn the tomatoes gently once in 
the juice which has formed. 

Drain off juice, about 3 ½ cups and 
boil until the syrup gives the 
jelly test.

Simmer lemon slices in one cup 
of water for 5 minutes, 
or until soft. 

Add lemon slices, water, ginger
 root and tomatoes to syrup 
and simmer until tomatoes 
are transparent, at least 5 minutes.

Pour into hot sterilized jars. 
Seal.