Tomato Lavender Jam
Posted by FootsieBear
Yield: 3 pints
3 lb Ripe Tomatoes, cored,
Peeled, seeded, and chopped
3 lb Sugar
1/2 c Fresh Lemon Juice
6 Sprigs Fresh Lavender, with
Blossoms
In heavy large non-reactive pot, combine tomatoes, sugar, lemon juice and
lavender. Mix well. Bring to a boil, stirring to dissolve sugar. Reduce heat.
Boil gently, uncovered, until tomatoes break down and the mixture becomes
jelly-like, about 1 to 1 1/4 hours, stirring occasionally. Remove from heat.
Stir and skim off foam, discarding lavender. Ladle tomato mixture into 5 or 6
sterilized half-pint canning jars with a sprig of lavender in each. Seal. Cool
to room temperature on rack. Store in the refrigerator up to 3 weeks. Serve with
cream cheese and crackers or toasted English Muffins.