Place the pickling spice and ginger in a small piece of cheesecloth or a coffee filter. Tie it securely with kitchen twine to make a spice bundle and set aside.

Bring a saucepan of water to a boil and prepare a bowl of ice water. Score the bottoms of the tomatoes with a small “X,” then blanch in boiling water for 30 seconds or until the skins begin to loosen. Transfer to the ice water to cool, then peel and discard the skins.

In a medium saucepan, combine the sugar, lemon slices, water, and prepared spice bag. Bring to a boil while stirring, then reduce the heat and simmer for about 15 minutes to allow the flavors to blend.

Stir in the peeled tomatoes and simmer for another 4 to 5 minutes, or until they soften and begin to look translucent. Remove from heat, cover, and refrigerate the mixture for 12 to 18 hours.

The next day, remove the spice bag and discard. Use a slotted spoon to lift the tomatoes from the syrup and chop or mash them lightly. Return them to the pan and bring it to a boil. Cook for 5 to 6 minutes, stirring often, until the syrup thickens slightly. Skim off any foam.

Let cool, then transfer to clean jars with lids. Store in the refrigerator for up to 3 weeks.

Yields: About 3 half-pint (8 oz) jars