- 2 lbs. small red or yellow meaty tomatoes*
- 1½ cups water
- ½ lemon-thinly sliced
- 3 1/3 cups sugar
Peel tomatoes. Boil lemon in ½ cup water for 5 minutes. Simmer remaining water and sugar 5 minutes to make a syrup. Add tomatoes and lemon and lemon water. Boil until tomatoes are clear and syrup is slightly thickened. Skim. Pour into hot jars. Seal with two piece lids and heat process 10 minutes at simmering temperature of 180° - 190° F.
*If using cherry tomatoes, omit 1 cup water.