John Myers
Ingredients for 1 servings:
- 1 kg tomatoes, yellow
- 500 g gelling sugar 2:1
- 6 lavender flowers, with whole stems
- ½ lemon(s)
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes
Perfect for breakfast but also as a side dish for barbecue.
Make a cross-shaped cut in the tomatoes and blanch for 1 minute. The skin will then peel off. Then cut into large pieces and place in a large pot. Add the lavender stems and lemon, and simmer covered for about 10-15 minutes on low heat. When the tomatoes have not completely disintegrated, crush them. Add the gelling sugar and simmer for about 5 minutes. Test for settling. Rinse the prepared jars with hot water or boil them. Remove the lavender stems. Either fill the jam into jars while it is still hot, or strain it and then fill it into jars while it is still hot. Cover the jars and let them cool overnight.
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