7 lbs. round yellow, or egg tomatoes—_peeled_.
7 lbs. sugar, and juice of three lemons.
Let them stand together over night. Drain off the syrup and boil it,
skimming well. Put in the tomatoes and boil gently twenty minutes. Take
out the fruit with a perforated skimmer, and spread upon dishes. Boil
the syrup down until it thickens, adding, just before you take it up,
the juice of three lemons. Put the fruit into the jars and fill up with
hot syrup. When cold, seal or tie up.