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Receta Tomato Lavender Jam Victoria Magazin
by Global Cookbook

Tomato Lavender Jam Victoria Magazin
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Ingredientes

  • 3 lb Ripe tomatoes, cored, peeled, seeded, & minced (4 C)
  • 7 c. (3 lb) granulated sugar
  • 1/2 c. Fresh lemon juice
  • 6 sprg fresh lavender (preferably with blossoms)

Direcciones

  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, till tomatoes break down and the mix becomes jelly-like, about 1 to 1 1/4 hrs, stirring occasionally. Remove from heat. Stir and skim off foam, discarding lavender sprigs.
  3. Ladle tomato mix into 5 or possibly 6 sterilized half-pint canning jars with a sprig of lavender in each. Seal.
  4. Cold to room temperature on rack. Store in the refrigerator up to 3 weeks. Serve with cream cheese and crackers or possibly toasted English muffins.