Title: Tomato Lavender Jam
Categories: Preserve
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.

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

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