Cherry Tomato Preserve

• 1 quart washed and stemmed cherry tomatoes, the smaller the better
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 lemon cut in two the long way and sliced thin and pitted
• 1 1/2 cups water
• 2 teaspoons cassia buds or 3/4 teaspoon broken stick cinnamon tied in cheesecloth
• 1/4 cup chopped fresh ginger

1. Combine all ingredients, cover and cook 15 to 20 minutes.
2. Uncover and continue to simmer about 40 minutes longer, until it has become pleasantly thick.
3. Test for thickness from time to time by putting some of the mixture on a refrigerated saucer.
4. When done, pour it into very clean jars and seal it up with two thin coats of parafin and a lid.

tomatoes, light brown sugar, sugar, lemon, water, cassia buds, fresh ginger

Taken from cooking.nytimes.com/recipes/2666 (may not work)