Tomato and Lavender Jam.

I am still playing with this recipe as I have only made it this once. I have found no need to alter it at all. I have serve this beautiful jam on top of zucchini fritters. The lavender is not over powering at all and it very subtle.  It is also delicious served with brie and a dry biscuits as it makes a nice alternative to using quince paste.

Okay, so what do you need?

2 tablespoons of olive oil

3 tablespoons of finely copped/minced shallots  

2 tablespoons of finely copped/minced garlic  
3 tablespoons of finely copped/grated ginger  

2 teaspoons of dried lavender

1 cup of red wine vinegar

1 cup of sugar

2 cans of whole tomatoes, drained and coarsely chopped

Salt to taste

Putting it all together:

1. Heat olive oil in a pot over low heat.
2. Add garlic, shallots and ginger. Stir until it becomes soft and the fragrance filled the kitchen.
3. Add vinegar, sugar and lavender. Simmer.
4. Add tomatoes and leave on the heat until the mixture begins to thicken. This will take anywhere between 40 minutes and 1 and ¼ hours. You need to keep an eye on it and stir regularly.
5. Season with salt.
6. Place into sterilised jars.