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.