Tomato Lavender Jam

---------- Recipe via Meal-Master (tm) v8.02

Title: TOMATO LAVENDER JAM
Categories: Jams
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 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 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.

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