Originally Published:
St. Andrew's, 1977
Original Images:

1 lb. yellow pear tomatoes (or red ones sliced)
7/8 Cup sugar
2 oz. Cancon ginger
1 lemon, grated rind and juice

If using red tomatoes, scald and peel. Yellow used whole or cut according to size. Cover either with sugar, let stand over night. Drain syrup into preserving kettle; boil until clear and quite thick (232°); skim. Add ginger, sliced, grated yellow rind of lemon; cut in half, remove seeds, scoop out juice and pulp and add to tomatoes. Cook until fruit is clear. Pour into hot sterilized jars and seal.