Isn’t everything better when homemade? I think so. Some foods, I won’t even eat unless it’s homemade. Especially jam. Are you a regular “Jammer”, or is it something you’ve thought of, but never attempted? Well, come on in to my kitchen, as I make a batch!
is a certified farmgirl at heart. She’s happily married to her beach bum Yankee husband of 20 years. She went from career gal to being a creative homeschooling mom for two of her biggest blessings and hasn’t looked back since. Debbie left her lifelong home in the high desert of Northern Nevada 10 years ago and washed up on the shore of America’s hometown, Plymouth, MA, where she and her family are now firmly planted. They spend part of each summer in a tiny, off–grid beach cottage named “The Sea Horse.”
“I found a piece of my farmgirl heart when I discovered MaryJanesFarm. Suddenly, everything I loved just made more sense! I enjoy unwinding at the beach, writing, gardening, and turning yard-sale furniture into ‘Painted Ladies’ I’m passionate about living a creative life and encouraging others to ‘make each day their masterpiece.’”
is a “MaryJane Farmgirl” who lives in a large metropolitan area. She is a lawyer who has worked in both criminal defense and prosecution. She has been a judge, a business woman and a stay-at-home mom. In addition to her law degree, she has a Masters of Theological Studies.
“Mustering up the courage to do the things you dream about,” she says, “is the essence of being a MaryJane Farmgirl.” Learning to live more organically and closer to nature is Rebekah’s current pursuit. She finds strength and encouragement through MaryJane’s writings, life, and products. And MaryJane’s Farmgirl Connection provides her a wealth of knowledge from true-blue farmgirls.
an old-fashioned farmgirl with a pioneer spirit, lives in the White Mountains of New Hampshire. As a “lifelong learner” in the “Live-Free-or-Die” state, she fiercely values self-reliance, independence, freedom, and fresh mountain air. Married to her childhood sweetheart of 40+ years (a few of them “uphill climbs”), she’s had plenty of time to reinvent herself. From museum curator, restaurant owner, homeschool mom/conference speaker, to post-and-beam house builder and entrepreneur, she’s also a multi-media artist, with an obsession for off-grid living and alternative housing. Cathi owns and operates a 32-room mountain lodge. Her specialty has evolved to include “hermit hospitality” at her rustic cabin in the mountains, where she offers weekend workshops of special interest to women.
“Mountains speak to my soul, and farming is an important part of my heritage. I want to pass on my love of these things to others through my writing. Living in the mountains has its own particular challenges, but I delight in turning them into opportunities from which we can all learn and grow.”
Dori Troutman is the daughter of second generation cattle ranchers in New Mexico. She grew up working and playing on the ranch that her grandparents homesteaded in 1928. That ranch, with the old adobe home, is still in the family today. Dori and her husband always yearned for a ranch of their own. That dream came true when they retired to the beautiful green rolling hills of Tennessee. Truly a cattleman’s paradise!
Dori loves all things farmgirl and actually has known no other life but that. She loves to cook, craft, garden, and help with any and all things on their cattle farm.
describes herself as a goat charmer, chicken whisperer, bee maven, and farmers’ market baker renovating an 1864 farmhouse on an Ohio farm. With a degree in Design, Mary says small-town auctions and country road barn sales "always make my heart skip a beat thinking about what I could create or design out of what I’ve seen.”
Rooted in the countryside, she likes simple things and old ways … gardening, preserving the harvest, cooking, baking, and all things home. While you might find her selling baked goods from the farm’s milkhouse, teaching herself to play the fiddle, or sprucing up a vintage camper named Maizy, you will always find her in an apron!
Mary says, “I’m happiest with the simple country pleasures … an old farmhouse, too many animals, a crackling fire, books to read, and the sound of laughter … these make life just perfect.”
is a budding rural farmgirl living in Palmer, the agricultural seat of Alaska. Alex is a graduate student at Alaska Pacific University pursuing an M.S. in Outdoor and Environmental Education. She lives and works on the university’s 700 acre environmental education center, Spring Creek Farm. When Alex has time outside of school, she loves to rock climb, repurpose found objects, cross-country ski on the hay fields, travel, practice yoga, and cook with new-fangled ingredients.
Alex grew up near the Twin Cities and went to college in Madison, Wisconsin—both places where perfectly painted barns and rolling green farmland are just a short drive away. After college, she taught at a rural middle school in South Korea where she biked past verdant rice paddies and old women selling home-grown produce from sidewalk stoops. She was introduced to MaryJanesFarm after returning, and found in it what she’d been searching for—a group of incredible women living their lives in ways that benefit their families, their communities, and the greater environment. What an amazing group of farmgirls to be a part of!
Suburban Farmgirl Nicole Christensen calls herself a “vintage enthusiast”. Born and raised in Texas, she has lived most of her life in the picturesque New England suburbs of Connecticut, just a stone’s throw from New York State. An Advanced Master Gardener, she has gardened since childhood, in several states and across numerous planting zones. In addition, she teaches knitting classes, loves to preserve, and raises backyard chickens.
Married over thirty years to her Danish-born sweetheart, Nicole has worked in various fields, been a world-traveler, an entrepreneur and a homemaker, but considers being mom to her now-adult daughter her greatest accomplishment. Loving all things creative, Nicole considers her life’s motto to be “Bloom where you are planted”.
Interesting comment about not reusing the jar lids. Is it because they don’t form a tight seal the second time? My parents made jam and would cover the jam with wax instead of a lid. How safe was this to keep jam fresh and good to eat?
By the way, your homemade jam is wonderful! It is worth all the hard work you put into it!
Thank you, Rose. Yes, with the lids they do not form the tight seal if reused, but they are so inexpensive it certainly is not worth the chance. The rings and jars are reusable, as long as there are no cracks in the glass. Hugs, Nicole
How long will the jam last unopened? I am wondering if I can make jam now with the fresh fruit available, but then save to give as Christmas gifts.
Hi Megan! Make your jam now, of course! Unopened, jam can last for eighteen months if stored in a cool, dry place. Once opened, in the fridge it can last up to two weeks for best taste. Enjoy! -Nicole
Hello Nicole, I am amazed at how canning is taking off this year. Or is it that, now that I am canning too I just notice it more? I started canning for our churchs christmas boutique this Nov. I was kind of shanghied into it actually and now love it. I have about 100 jars so far of jams and relishes. My fave to make was "plum rum walnut conserve". It made me think, how about strawberry dacquire jam for the adults? I had so many organic fruits donated to me that I had to freeze them until I had time to can them all. I have, even now, strawberries and grapes (for jelly) still in the freezer, waiting. I loved your post, very encouraging. Keep up the good work. Linda
Hi Linda! Wow! Those recipes sound great! I love to try different ones! I’ve got a few I want to give a whirl that I haven’t tried yet. Thanks so much for reading, Linda! Happy Jammin’! -Nicole
You can use wax for jams. You go through the same steps of sterilizing your jars. Fill them a good inch of space at the topsmoothing the top as well as you can. make sure that inch of space is completely clean. Then pour hot parrafin, (you can get this at the grocery store in the canning aisle), to 1/2-3/4 inch thick over it. Carefully look completely around your jar to make sure the parrafin is touching the jam completely. If you see any airholes, use a toothpick to pop them and get the wax down on the jam. This is not my preferred method. I use rings and lids, but at one time I had a stove that was so wimpy it couldn’t bring my canner to a boil so i had to do it this way. It works and is safe if all precautions are taken, but you also have to deal with bits of wax in your jam. The only way to get the wax off is to break it. You usually get big pieces of wax, but that first two or three pieces of toast are likely to have little wax shards in the jam. There is one advantage to this method. You can use whatever glass jars you want, so you can reuse old jars that had something else in them, if you are only putting up a small batch and don’t want to invest in mason jars.
Thanks for the tip, Terri Sue. I’ve never done that, although I did see the supplies in our local hardware store. -Nicole
I love to make jam. I love to see and how it all tastes. This was fun to read. Thanks
Thank you for reading, Debra! -Nicole
I was determined to learn how to can this year. A co-worker volunteered his wife. She taught us how to make raspberry-fig, and blueberry jams, plus sweet pepper relish. I then made a batch of strawberry-fig jam on my own. My batch didn’t gel as well. I think the figs were too ripe. But it tastes good so I’m happy.
Joy, it sounds delicious! Thanks for reading! -Nicole
Thanks for reminding me of the fact that I actually went to the local Mary Jane’s store and purchased Chill-Over powder awhile back! I thought that you could use it for jam…The last raspberry freezer jam that I did was sweetened with stevia. It turned out more like a fruit spread (not as sweet as most jams) and good.
My mother-in-law does a plum jam. She starts by washing and pitting her plums and putting them in the oven in a turkey roaster with some water. She cooks them down and sweetens them with a little sugar. She even places the jars in the oven in a pan of water to start the sealing process. I researched this part and read that it was not safe, though I won’t tell her! She’s been doing it for years….
Next I will try your version!!
Good ideas and lots of fun!
Janice, my sisterhood chapter and I took a canning class last year at our local extension. I agree with them, safety must be the first precaution, and using the boiling method for jam, I don’t worry, as that is the preferred method. If canning low-acid foods, (green beans, etc.) then a pressure canner must be used. I haven’t tried Stevia, but sure was happy with MaryJane’s Chillover Powder. Have fun! -Nicole
Yummy! Strawberry is my favorite!! Have some on an english muffin with a little melted butter. A cup of tea or coffee…the perfect snack when watching the snow fall.
My daughter and I canned our very first time this summer. Tomatoes. It should make for a good base to a winter stew this year.
take care
Hi Kathy! Isn’t a little jam in the winter like a mouthful of summer sun? I think so… big hugs to you! -Nicole
I like making jam and make apple butter every fall with crate-priced apples from the local apple orchard. I was glad to see you working on a smooth-top stove. When I got mine (I love it) I was told by someone that "you can’t can on a smooth-top stove." That made me move to freezing my jams and butters (not as nice to give as gifts). Your article here made me pull out my Use and Care Guide and finally read up on "Home Canning Tips." Whadda ya know? I can can as long as I use a flat bottom pan. Off to can some blackberry jam!
Thanks for writing, Mary. Blackberry jam – yummy! That’s one of my favorites. I used to have a gas stove, and was talked into the smooth top by the salesperson years ago, but I have to admit the only issue I have with it when canning is that it is easier to scorch the bottom of the pan if you aren’t careful, as the heat doesn’t turn down as quickly as with gas. Just keep stirring and watching, and you will be fine! Have fun! -Nicole
Have made jam, jelly and conserve for 40 years and like you I was hooked from the first batch. It is the best anti-depression "medication" there is. I can really clear my head, forget work and praise the Lord and have a great gift at the end of the day. Keep on cooking Ladies.
Nancy, Amen to that! Thanks so much for reading! -Nicole
Hi Nicole,
It’s me Patricia, I’m addicted to reading your posts! This past weekend, I had a "canning party", we canned strawberry jam, spiced onions, pickles, applesauce and apple butter. I LOVE to can, it gives me such a sense of accomplishment, please keep up the wonderful posts, really makes my day!
Patricia, oh my goodness, you are so sweet! What a nice thing to say! Your canning party sounds like a blast…would make a great Sisterhood Chapter activity! Thank you again, you made MY day! -Nicole
I can’t wait to start canning. Peaches are a big thing here this month. I live in Colorado and the peaches are incredible this year. I walked into the neighborhood fruit and veggie warehouse and the smell of peaches was overwhelming. Delicious.
However, I looked on the internet for some clarity to as boiling the jars for the 20 minutes you suggested and the site I read said if you live at high altitude, which I do, you need to increase your boiling time an extra 10 minutes. I am so excited, I can’t wait for the little lady around the corner to open her veggie stand this morning.
Most of the canning supplies I bought years ago from an antique auction in Kansas just because I thought it was neat old stuff, but now it will be useful.I just need to check it out for safety. Thank you for giving me the push to try something new.
Jeanne, I love to make peach jam! Thanks for adding the tip for those with high altitude. Good luck! -Nicole
Nicole- Love, love, love your posts!! I’ve been making jam for several years and I, too, love it! I’ve used regular and low sugar pectin but never MaryJane’s Chillover Powder. I’m looking forward to ordering some and trying it! We live in Oregon and get fresh strawberries in our garden, pick organic blueberries and sometimes, organic peaches. It really does give you such a rich sense of accomplishment and the flavors are unsurpassed. Giving it as a gift brings sunny smiles from the recipients and a warm feeling for me inside. Thank you for your encouragement.
Hi Tess! Thank you for the nice comment! How fun to do the picking yourself! We usually go peach and apple picking every year, and there are farms to pick strawberries and blueberries as well. (It always seems to rain the day we want to go)! Your garden sounds wonderful. Thanks again for reading. -Nicole
Hi Nicole, Loved your blog and the photos. I’ve been thinking about trying my hand at canning. Thought I could find a little class here in Chicago, but no luck. After reading your instructions, I’m inspired to try on my own. Thanks for boosting my confidence!
Nella, Thanks for reading. I’m glad you are inspired. It is such a fun thing to do! Good luck, I’m sure it will turn out great! -Nicole
Hi Nicole,
Loved reading your jam blog as I LOVE jamming and am trying some new stuff this year like Jalapeno and Red Bell Pepper Jam for a great Christmas look.
Question:
How did you make that Mason Jar soap container. Where did you get the dispenser part and how to make the hole fit just right? It’s SO cute.
Thank you.
Suzie Treloar
Hi Suzie, Thank you for saying such nice things! For my soap dispenser, I took a regular mason canning jar, lid, and ring. I tapped a hole in the top with a hammer and nail. The dispenser part came from an old dispenser, so I just re-purposed it. I have only had to replace the lid part one time in two years at it got a bit rusty. I saw in Lehman’s catalog (www.lehmans.com) that they also sell that part now, as well. You would just need the jar. -Nicole
Hi Nicole,
I certainly enjoy all the blogs on MaryJane’s site,but I particularly liked your "jammin" post. It reminds me of when my children were young and I was full of domestic curiosity. It made me want to repurpose my life, not just my Ball jars. Thanks so much for the inspiration. Your daughter by the way is beautiful. How lucky are the both of you! Suzanne
Oh, Suzanne, thank you so much! It makes me happy to know I’ve inspired you with my post. Enjoy all that you do! Farmgirl Hugs, Nicole
I haven’t tried canning yet, but I am working my way up to it! How long do you boil the jars and lids to sterilize before filling? How do you dry them before filling?
Thank you for your inspirational post.
Thanks for reading Monique! When I do mine, I keep my jars boiling in the hot water for a minimum of 15 to 20 minutes before taking them out.
-Nicole
I made jam for the first time this past summer. We woke up early, headed to the farm, picked raspberries, and were turning them into jam within an hour. The mom of a dear friend of mine, who has been canning and preserving forever, hosted me for a hands-on canning 101 session. I am hooked! Cannot wait until next year!!
For those who are nervous, it is so much easier than you think! Just do it!
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