Ths should work. You can use red tomatoes if you need to. This is from a very old cookbook. I have not made it myself, so you are on your own.
3 quarts yellow pear tomatoes
5 1/2 cups sugar 2 pieces ginger root, crushed
10 lemons sliced paper thin
Boil the tomatoes a few seconds, and remove the skins
Layer in a bowl with the sugar, and let stand over night, covered.
Turn once in the juice that forms.
Drain off the juice, and boil until the syrup passes the jelly test. (google that term to see what it means)
Simmer the lemon slices in a cup of water for 5 min.
Add the lemon and water to the ginger root, and then add the tomatoes to the syrup. Simmer until the tomatoes are transparent, about 15 min.
Pour into hot sterilized jars
