Tomato Lavender Jam

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.