green tomato marmalade

Boil one pound of lump sugar with three-quarters of a pint of water until it is a thick syrup. Slice up one pound of green tomatoes finely. To give a piquant flavour to the preserve, grate the rind of one orange and one lemon and squeeze out the juice. Add these with 2 oz. of preserved ginger - dry, not in syrup - and two cloves to the syrup in the pan. Boil quickly until a little on a saucer sets. Put in jars and tie down. These quantities make two pounds of preserve.