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Submitted by: Gladys Pilch from Sylva, NC
Originally shared on the web 02/23/2011

8 to 10 green tomatoes
2 lemons, thinly sliced
4 c. sugar
1/4 c. vinegar
1 T. cinnamon
4 1-pint canning jars and lids, sterilized

Cover tomatoes with boiling water and let stand 5 minutes; drain. Thinly slice enough tomatoes to equal 8 cups and place in a stockpot; add lemon slices. Pour sugar over top. Add vinegar; sprinkle with cinnamon. Refrigerate mixture overnight. In the morning, cook rapidly until tomatoes are clear and liquid is like syrup. Pour into hot sterilized jars and seal. Makes 4 jars.