Directions:
Wash and dry four pounds of small yellow or green tomatoes and prick each one in five or six places. Stir three pounds of sugar in one-half cup boiling water until dissolved; add the tomatoes and cook until clear. When half done add the juice and the rind of two lemons sliced very thin. When the fruit is clear remove it with a skimmer; put in small jars, filling them two-thirds full. Boil the syrup fast for a few minutes longer or until thick and syrupy, fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place.