Tomato Lavender Jam

1. 1

   In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice and 6 lavender sprigs.

2. 2

   Mix well.

3. 3

   Bring to boiling, stirring to dissolve sugar.

4. 4

   Reduce heat.

5. 5

   Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1-1/4 hours, stirring occasionally.

6. 6

   Remove from heat.

7. 7

   Stir and skim off foam, discarding lavender sprigs.

8. 8

   Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars with a sprig of lavender in each.

9. 9

   Seal.

10. 10

    Cool to room temperature on rack.

11. 11

    Store in the refrigerator up to 3 weeks.

12. 12

    Serve with cream cheese and crackers or toasted English muffins.

* Per serving · 4 servings · Values may vary.

No additional tips available.