Remove the skins from 4 lbs. ripe tomatoes and slice. Slice 4 lemons very thin, being careful to remove all the seeds, and add to the tomatoes with 1/2 c seeded raisins. Bring slowly to the simmering point and then add 3 lbs. sugar. Let simmer until of the consistency of marmalade, pour into sterlized jars and seal.

A medium time of boiling, (from 8 to 30 m) gives the best results. With juice extracted with the aid of little or no water, such as grape, currant, etc., bring it to the boiling point, boil about 5 m, then add the sugar heated through, and boil until it gives the jelly test.

Having the sugar hot prevents the cooling down of the fruit juice, which would make the cooking process longer.

To heat the sugar, put it in a large dripping pan, and set in a warm oven, stir from time to time, heating it gradually without melting.