Side Pannel
Tomato Lavender Jam - Victoria Magazin
Tomato Lavender Jam - Victoria Magazin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning
Ingredients List
- 3 lb Ripe tomatoes, cored,
- -peeled, seeded, &
- -chopped (4 C)
- 7 c (3 lb) granulated sugar
- 1/2 c Fresh lemon juice
- 6 Sprigs fresh lavender
- -(preferably with blossoms)
Directions
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 1 1/4 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.
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 1 1/4 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.
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