Step 1

Quarter ripe tomatoes and place in big dutch oven. Add sugar, lemon juice and lemon peel. Stir and cover. Cook over low heat for 1 hour, stirring occasionally.

Step 2

Uncover and cook for anther hour and a half over very low heat, stirring frequently until volume is reduced by half. When preserves are a deep red color and thick, turn off heat and let cool.

Step 3

Strain through a food mill to remove skins. Store in glass Mason jars and freeze.