Tomato lavender jam
Last updated 6/12/2012 1:26:59 AM. Recipe ID 61673. Report a problem with this recipe.
Title: Tomato lavender jam
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
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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