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Caroline Stoner's Profile

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So, I had these extra strawberries. When I say extra, I mean about 20 pounds extra. It was the end of a busy season at work (a catering company), and I had to find something to do with them. They weren't lovely, and they weren't going to last another day. With a little help from the internet, I made my first batch of strawberry orange cinnamon jam. I was hooked. I started "accidentally" ordering extra berries so that I would just HAVE to make jam from them or they would go to waste. I started playing with flavors, making jam at home, failing miserably, and nearly DEVOURING books on preserving. It was a sticky time in my life.

With all that jam, a tiny little dream was born. Perhaps I could start my own business, selling jams and jellies, and other things of that ilk (I hope to eventually add pickled vegetables, but that requires a bit more licensing). I started…

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  • Female
  • Born on August 4
  • Joined October 29, 2011

Favorite materials

strawberries, blackberries, raspberries, nectarines, peaches, apples, pears, sugar, lemon, orange, vanilla, cardamom, black pepper

About

So, I had these extra strawberries. When I say extra, I mean about 20 pounds extra. It was the end of a busy season at work (a catering company), and I had to find something to do with them. They weren't lovely, and they weren't going to last another day. With a little help from the internet, I made my first batch of strawberry orange cinnamon jam. I was hooked. I started "accidentally" ordering extra berries so that I would just HAVE to make jam from them or they would go to waste. I started playing with flavors, making jam at home, failing miserably, and nearly DEVOURING books on preserving. It was a sticky time in my life.

With all that jam, a tiny little dream was born. Perhaps I could start my own business, selling jams and jellies, and other things of that ilk (I hope to eventually add pickled vegetables, but that requires a bit more licensing). I started picking my own berries at local organic farms, stock piling jars of jam, and applied for my food processor license from the WSDA.

And now, here I am. I have a bit of an inventory, and am selling at local farmers markets, and online. And I got that license. I have been working in the food industry for the last 15+ years, and I do NOT mess around with food safety.

All of my jams are made from locally grown (Washington State) fruit. I go organic when it is cost effective, but I really enjoy supporting the farmers who use natural growing practices, but can't necessarily afford to go certified organic. The citrus fruits, and many of the spices are obviously not local, since we can't grow them here, but I take care to get the finest of these I can find.

A note on pectin: All fruit has pectin in it. It is what holds fruit together. I do not use any commercial pectin. Not that there is anything wrong with it, I just prefer not to use it. I make my own pectin by making green apple jelly (apples are notoriously high in pectin), and using it to thicken jams that need a little extra help.

Visit me at my other shops:

for mobiles
www.etsy.com/shop/noblemobile

and jewelry and other odds and ends
www.etsy.com/shop/sweetmealine

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