36 fine large ripe tomatoes
6 large onions; halved, thinly sliced
6 green peppers; halved seeded thin slices
1.4 liters vinegar
110 g salt
225 g brown sugar
2 lemons; zest and juice
1/2 teaspoon ground ginger
1/2 teaspoon white pepper
1/2 teaspoon ground mace
Scald and peel the tomatoes, cut into quarters, removing most of the seeds and water, strain the juice and put the tomatoes and juice into a large enamel pan.
Add the remaining ingredients and boil gently for 1-2 hours. Turn into clean dry jars. Tie or screw down.