| 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
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