Tomato Lavender Jam

Directions

1. 1
   In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice and 6 lavender sprigs.
2. 2
   Mix well.
3. 3
   Bring to boiling, stirring to dissolve sugar.
4. 4
   Reduce heat.
5. 5
   Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1-1/4 hours, stirring occasionally.
6. 6
   Remove from heat.
7. 7
   Stir and skim off foam, discarding lavender sprigs.
8. 8
   Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars with a sprig of lavender in each.
9. 9
   Seal.
10. 10
    Cool to room temperature on rack.
11. 11
    Store in the refrigerator up to 3 weeks.
12. 12
    Serve with cream cheese and crackers or toasted English muffins.