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strawberry lavender jam recipe

Recipe for Strawberry Jam- yield about 8 1⁄2 pint jars

4 pounds ripe berries
0-3 cups sugar (depending on taste preference-we use 2 cups)
1 packet Ball pectin No Sugar Needed formula
tiny bit of butter
1.5 tbs of dried lavender

Wash and hull berries, let drain. Add dried lavender to berries when you get about a cup hulled. This will give it time to rehydrate. Keep adding berries on top of the lavender. Pulp the berries to desired consistency. Put crushed berry/lavender mixture (4 lbs should be aprox 7-8 cups of berries) into a stockpot, gradually add pectin and bring to a full rolling boil over high heat. You may add the butter to reduce foaming if desired.
Add sugar. Stir constantly as it returns to a boil. Boil hard for 3 minutes. Remove from heat, skim foam if necessary..
Put in jars and process according to instructions below with 1/4th inch headroom.

This jam need 10 minutes processing time at sea level. Different times are needed for different food at different altitudes. See resources below for more information.

6 Easy steps for canning foods in a hot water bath:
1) Clean jars, rings and lids (wash lids by hand, jars rings, utensils etc. in dishwasher.) Keep lids and rings warm (crock-pot works well!)
2) Sterilize jars in boiling water (this can take 30+ minutes)
3) While jars are being washed and sterilized, prepare food.
4) When food and jars are ready, remove jars from boiling water and fill with food (leave headroom according to individual food directions).
5) Apply lids and rings fingertip tight, return to water, add enough water to cover jars 1-2 inches and return to boil. Boil for time indicated by food type.
6) Turn off stove and remove jars from canner, set on towel to cool. Ensure all jars are sealed before storing.

Mozzarella 101 Instructions

These are the instructions we use in our Mozzarella 101 class. They are adapted from the instructions we received in our first cheese making kit from The New England Cheesemaking Supply Company