From 1912:
Scald and skin ripe tomatoes. Cook until they are boiled to pieces. Then strain through a jelly bag to get rid of the seeds. Return to the fire with three-quarters of a pound of sugar for every pint of juice, and boil slowly for an hour, skimming off the scum as it rises. A little lemon juice is an improvement, say about one lemon to a quart of the liquid. Pour into glasses and when it is firm cover with waxed papers.
As a child I used to think tomato honey delicious eaten with bread and butter. It was a welcome substitute for fruit jams and jellies in what we called “a poor fruit year.” That is, when untimely early frosts killed the buds and blossoms of peaches, pears, and berries. I cannot say how it would taste to me now.
It is getting late in the season for ripe tomatoes in northern and middle states. But the ” honey ” may be made of canned tomatoes, saving the cook the trouble of scalding and removing the skins, also of the time spent in the first boil.