---------- Recipe via Meal-Master (tm) v8.02
  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
   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.