In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice and 6 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 1-1/4 hours, stirring occasionally. Remove from heat. Stir and skim off foam, discarding lavender sprigs. Ladle tomato mixture into 5 or 6 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.
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