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)

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