A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tomato Lavender Jam
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- #102886
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds ripe tomatoes, cored, peeled, seeded, and chopped
7 cups granulated sugar
1/2 cup fresh lemon juice
12 sprigs fresh lavender (preferably with blossoms)
directions
In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice, and half the lavender sprigs. Mix well. Bring to boiling, stirring to dissolve sugar. Reduce heat.
Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1 1/2 hours, stirring occasionally.
Remove from heat. Stir and skim off foam, discarding lavender sprigs.
Ladle tomato mixture into 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.
added by
lynnemarie
nutrition data
60 calories, 0 grams fat, 15 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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