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Tomato Lavender Jam

I believe it's time I introduce you to lavender in jams as well.
Try this tasteful jam.

1 cup = 2.3 dl, 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
3 lb = 1,36 kg

Yield: 3 pints

3 lb ripe tomatoes, cored, peeled, seeded, and chopped
3 lb sugar
1/2 cup fresh lemon juice
6 sprigs fresh lavender, with blossoms

1. In heavy large pot, combine tomatoes, sugar, lemon juice and lavender
2. Blend
3. Bring to boil, stirring to dissolve sugar
4. Reduce heat
5. Boil gently, uncovered, until tomatoes break down and the blend becomes jelly-like, about 1 to 1 ¼ hours, stirring occasionally
6. Remove from heat
7. Stir and skim off foam, discarding lavender.
8. Dipper tomato blend into 5 or 6 sterilized half-pint canning jars with a sprig of lavender in each
9. Seal it
10. Cool to room temperature on rack
11. Store in the refrigerator up to 3 weeks
12. Serve with cream cheese and crackers.

Enjoy!

posted by Hannah @ 8:03 AM Social bookmark this