The fruit here must be taken before it is quite ripe, and if not having
lost its green hue quite may be preferable; and for three pounds
of fruit take off the thin yellow rinds of two large lemons, and,
squeezing out the juice, strain it and put it aside for awhile. Put
the juice with the thin rinds into a clean saucepan, with two or three
blades of mace, a few peach leaves and a dessert-spoonful of ginger
sliced thinly; cover the tomatoes with water barely, and set the pan on
a clear fire to simmer half an hour. Then take out the fruit carefully
with a spoon and set them on a sieve to cool. Add to the water they
were simmered in sugar sufficient to make a thin syrup, which must be
poured over the fruit, when placed in a deep dish, boiling hot, and
so leave them for four or five days. Then pour out the syrup into a
pan, and add sugar to make a strong syrup, into which you may put the
tomatoes and simmer them gently until the syrup has entered fully into
them. Remove them now from the fire and let them remain unmolested for
four or five days longer. If the syrup has now not attained a proper
consistence, you may add sugar, and boil until you have got the desired
end. Pour now on the fruit while it is hot, and if when cold you are
satisfied, make all safe with bladder and leather, and keep in a cool
and airy room.