Instructions: Wash and drain tomatoes. Do not core tomatoes.

Tie spices and ginger root in a bag. Combine spice bag, sugar, lemon and water in a large saucepan. Simmer 15 minutes.

Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking. Remove from heat. Cover and let stand 12 to 18 hours in a cool place.

Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 2 to 3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from heat. Skim foam if necessary.

Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.

This recipe yields about 6 half-pints.

Yield: 6 half-pints

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