Categories: Jams 
      Yield: 3 pints 
  
      3 lb Ripe Tomatoes, cored, 
           Peeled, seeded, and chopped 
      3 lb Sugar 
    1/2 c  Fresh Lemon Juice 
      6    Sprigs Fresh Lavender, with 
           Blossoms 
  
  In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice 
  and lavender. Mix well. Bring to a boil, stirring to dissolve sugar. 
  Reduce heat. 
  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. 
  Ladle tomato mixture into 5 or 6 sterilized half-pint canning jars 
  with a sprig of lavender in each. Seal. Cool to room temperature on 
  rack. Store in the refrigerator up to 3 weeks. Serve with cream 
  cheese and crackers or toasted English Muffins.