Tomato Lavender Jam Recipe
Yield: 3 PintsRecipe by luhu.jp
Ingredients:
3 lbs: Ripe Tomatoes, cored,
Peeled, seeded, and chopped
3 lbs: Sugar,
1/2 cup: Fresh Lemon Juice,
6 Sprigs: Fresh Lavender, with
Blossoms,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Jams