Title: Ginger Tomatoes
Categories: Penn Canning
Yield: 1 Servings

6	lb	Tomato, green
5	lb	Sugar
1	ts	Cloves, whole
2	lb	Tomato
3		Lemon, sliced
3	pn	Ginger root

Scald and peel the green and red tomatoes and cut in quarters. Add the sugar and spices and the sliced lemons. Bring to a boil and then reduce heat and cook slowly until mixture is thick. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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