Mary Tells Her Story
Before There Was Canning
I’m a good cook – rarely challenged by a recipe. Certainly not professionally or technically trained, but always enthusiastic! Most of my success in the kitchen is making what I want to eat, and then being lucky that my family and friends enjoy what I cook.
Several years ago, I had a surplus of lemons and made a delicious lemon curd. I was forced to keep the curd refrigerated because I hadn’t yet learned anything about preserving foods.
The Jelly Beginnings
Self-taught with the help of amazing professional canners (see Gratitude page) I plowed into canning with, again, the selfish goal of making something I wanted to eat.
Many jars of weird and wonderful things went out of the kitchen, but the gift that kept on giving was the Habanero Jelly.
Hello, Profanity!
Since I’m known for having an affinity for salty language, and because of the heat that builds after the first bite, Profanity Jam was born.
I’m nervous and excited about this venture, but so grateful for all the folks who pushed me to produce these jams on a larger scale. Looking forward to hearing about all the wonderful things customers do with these jars – please let me know!