Green Tomato Preserves

One peck of small, green tomatoes, cut off both ends, scald in salt and water until they look clear, drain and pour cold water over them. One ounce of jamaica ginger root, steeped, allow one pound of sugar to a pound of tomatoes (alter draining), dissolve in the ginger water, add a pound of raisins and cook the same as any preserves. Very nice.