Tomato lavender jam

3 pints

Ingredients

Quantity Ingredient
3 pounds Ripe Tomatoes, cored,
Peeled, seeded, and chopped
3 pounds Sugar
½ cup Fresh Lemon Juice
6 Sprigs Fresh Lavender, with
Blossoms

Directions

In heavy large nonreactive 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 1¼ 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.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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