| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | Jelly, Canning | 5 | Or 6 half |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”