Tomato Preserves

2 lbs. firm tomatoes
2 lbs. sugar
2 lemons - thinly sliced
1 cup raisins
1/2 tsp. cloves
1/2 tsp. allspice
1 stick cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger

Scald and skin tomatoes - quarter or half any larger than a hen's egg. Cover with sugar and let stand overnight in cool place. Next day drain off juice and reserve in pot, add lemon, salt, and spices that have been tied in a cheesecloth bag. Boil for 5 minutes. Add toatoes and raisins and cook until tomatoes are clear and syrup thick. Remove spice bag. Pour boiling hot into warm jars and seal.