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Jellies, Preserves (C matoes and more than barely)

&C. matoes, and more than barely enough water to cover the tomatoes, for the sirup.. ginger Another very nice method of preserving them is: allow two fresh lemons to three pounds of the tomatoes: pare off only the yellow part of the rind; squeeze out the juice, and mix the rind and juice with enough cold water to cover the tomatoes, and add a few peach leaves and powdered ginger tied up in bags. Boil all gently together forty-five minutes, take out the tomatoes, strain the liquor, and put to it a pound and a half of white sugar, for each pound of tomatoes; put in the tomatoes, and boil them gently till the sirup appears to have penetrated them. In about a week turn off the sirup, scald it, and turn it back. Thus preserved, tomatoes appear like West India sweetmeats.