Take large fine tomatas, (not too ripe,) and scald them to make
the skins come off easily. Weigh them, and to each pound allow a
pound of the best brown sugar, and the grated peel of a large
lemon. Put all together into a preserving kettle, and having
boiled it slowly for three hours, (skimming it carefully,) add the
juice of the lemons, and boil it an hour longer. Then put the
whole into jars, and when cool cover and tie them up closely. This
is a cheap and excellent sweetmeat; but the lemon must on no
account be omitted. It may be improved by boiling a little ginger
with the other ingredients.