* Crossposted from: [MME] Gourmet
MM: Tomato Lavender Jam - Victoria Magazin  
---------- Recipe via Meal-Master (tm) v8.05  
   
      Title: Tomato Lavender Jam - Victoria Magazin  
 Categories: Jelly, Canning  
      Yield: 5 Or 6 half  
   
      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.  
    
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MM: Spiced Tomato Jam #1  
---------- Recipe via Meal-Master (tm) v8.05  
   
      Title: Spiced Tomato Jam #1  
 Categories: Canning, Jelly  
      Yield: 4 Servings  
   
  2 1/2 lb (3 cup) prepared tomato  
      1    Box sure-jell  
  1 1/2 ts Grated lemon rind  
    1/4 c  Lemon juice  
    1/2 ts Allspice  
    1/2 ts Cinnamon  
    1/4 ts Ground cloves  
      1    Box sure jell  
  4 1/2 c  Sugar  
   
  Use a 6-8 quart sauce pan. Scald, peel and chop  
  tomatoes and simmer 10 minutes. Measure, you should  
  have 3 cups. Add lemon rind, lemon juice, allspice,  
  cinnamon, cloves and sure jell. Cook over high heat  
  until mixture comes to a hard boil. At once add sugar,  
  bring to a full rolling boil, a boil that cannot be  
  stirred down. Boil hard 1 minute, stirring constantly.  
  Remove from heat, skim off foam with metal spoon.  
  Ladle into hot, sterilized jars, leaving 1/4 inch  
  space at top, and process in boiling water bath for 15  
  minutes. After 1/2 hour, shake to avoid floating  
  fruit. STore in cool place.  
    
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... Sincerely yours Gigi
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