Tomato Preserves

Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If tomatoes are large, slice them in half across the middle and remove their seeds. In a large 6 to 8 quart pot layer the tomatoes and the sugar. Cover and let stand 8-12 hours at room temperature.
Add the spices to the tomatoes along with the sliced lemon. Place over medium heat and slowly (AND I MEAN SLOWLEY) bring to a simmer. Cook, gently stir, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. DO NOT BOIL THE SYRUP, or the tomatoes will darken and fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat.
Fill ½ -1 pint jars with tomatoes and lemons. Cover the tomatoes with syrup. Leaving ¼ inch headroom. Seal using boiling water canner.

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