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1 tablespoon mixed pickling spices
1 (1/2-inch) piece gingerroot
4 cups granulated sugar
2 lemons, thinly sliced, unpeeled
3/4 cup water

Wash and drain tomatoes. Do not core tomatoes. Tie spices and gingerroot in
a spice bag. Combine spice bag, sugar, lemon and water in a large saucepot.
Simmer 15 minutes. Add tomatoes; cook gently until tomatoes become
transparent, stirring frequently to prevent sticking. Remove from heat.
Cover and let stand 12 to 18 hours in a cool place. Remove spice bag.
Remove tomatoes and lemon from syrup. Boil syrup 2 to 3 minutes or longer
to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from
heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving
1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a
boiling-water canner. Yield: about 6 half-pints.

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