Yellow Tomatoes and Lavender Jam

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Let the canning begin!
It’s high season for preserving the bounty of my garden and sometimes my neighbors. The tomatoes had a booming year and this jam is wonderfully unique and very tasty with fresh mozzarella or goat cheese.
Chop the tomatoes. Stew and reduce in thick double walled pot. Add about 1/3 the volume of sugar and simmer on low. Add lavender, white pepper, pinch of salt when it’s reached almost jam consistency. Can the usual way.

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