Yield: 5 Or 6 half
|3 pounds||Ripe tomatoes, cored, peeled, seeded, & chopped (4 C)|
|7 cups||(3 lb) granulated sugar|
|½ 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. Mix well. Bring to boiling, stirring to dis- solve sugar. Reduce heat.
2. Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1¼ hours, stirring occasionally. Remove from heat. Stir and skim off foam, discarding lavender sprigs.
3. Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars with a sprig of lavender in each. Seal.
4. Cool to room temperature on rack. Store in the refrigerator up to 3 weeks. Serve with cream cheese and crackers or toasted English muffins.
Victoria/August/94 Scanned & fixed by DP & GG