Tomato Lavender Jam - Victoria Magazin

Title:
Tomato Lavender Jam - Victoria Magazin

Yield:
5 Or 6 half

Categories:
Jelly,
Canning




Ingredients:





     3 lb Ripe tomatoes, cored,


          -peeled, seeded, &


          -chopped (4 C)


     7 c  (3 lb) granulated sugar


   1/2 c  Fresh lemon juice


     6    Sprigs fresh lavender


          -(preferably with blossoms)






 1. In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice,


 and 6 lavender sprigs. Mix well. Bring to boiling, stirring to dis- solve


 sugar. Reduce heat.


 


 2. 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 sprigs.


 


 3. Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars with


 a sprig of lavender in each. Seal.


 


 4. Cool to room temperature on rack. Store in the refrigerator up to 3


 weeks. Serve with cream cheese and crackers or toasted English muffins.


 


 Victoria/August/94  Scanned & fixed by DP & GG