Free Recipe Tomato Lavender Jam – Victoria Magazin
Recipe Type: J Recipes
Recipe Preparation: boil
Cooking Ingredients for Tomato Lavender Jam – Victoria Magazin Recipe
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)
Tomato Lavender Jam – Victoria Magazin Preparation
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. Victoria/August/94 Scanned & fixed by DP & GG
Cooking Temperature:
Recipe Serves: 5
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