Do not core tomatoes. Tie spices in cheesecloth bag; add to sugar, lemon and water. Simmer 15 minutes. Add tomatoes; cook gently until tomatoes become clear, stirring occasionally to prevent sticking. Cover and let stand 12 to 18 hours in cool place. Heat to boiling and pack tomatoes and lemon into hot jars, leaving 1/4 inch head space. Remove spice bag from syrup. Boil syrup 2 to 3 minutes, or longer if too thin; pour, boiling hot, over tomatoes leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 20 minutes in
boiling water bath. Makes about
6 half pints.