Tomato lavender jam

Yield: 3 Pints

Ingredients:

3 lb Ripe Tomatoes

Instructions:

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.