Tomato Lavender Jam

• 3 lb. ripe tomatoes, cored, peeled, seeded and chopped
• 7 cups granulated sugar
• 1/2 cup fresh lemon juice
• 6 sprigs fresh lavender (preferably with blossoms)

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

tomatoes, sugar, lemon juice, lavender

Taken from www.foodgeeks.com/recipes/5644 (may not work)