Ingredients
4 cups sugar1 tablespoon ground cinnamon2 teaspoons ground cloves1 teaspoon ground ginger2 medium lemons, chopped1 cup water2 pounds yellow pear tomatoes, chopped
Preparation
In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently.
Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 20 minutes. Remove jars and cool.
