Our Story

Greetings from the Summer Kitchen

My Grandma Betty and Great-Grandma Marie were terrific cooks.  During tough Depression years, these two formidable women founded and operated several small tea rooms in the Dayton, Ohio area.  I enjoyed cooking in Grandma’s tiny kitchen, where good, fresh food was a staple.  My favorite canned good was the spicy, pink applesauce

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Fresh Strazzberry Jam.

from her grafted five-apple tree.  We used old-fashioned red hot candies to flavor this sauce.  Weekends at Grandma’s are a wondrous memory of apple smells, the sound of jar lids clicking, and the feel of warm steam rolling lazily around the room.

As an adult, I became a busy Information Technology consultant.  For many years, I traveled constantly, eating in restaurants and nuking the rest of my meals in hotel microwaves.  I never thought about canning again until I became a stay-at-home mom when my first child was born in 1994.  To make new friends, I joined a play group of (highly experienced) mothers who taught me how to make Jessica’s baby food using a mini food processor.  Mastering that, I though I’d go a step further and can some simple baby foods, so I purchased a few cases of peaches and began canning puree.  My new girlfriends howled when they saw my mountain of peaches and jars.   “Don’t you know she’ll be eating solid foods in only a few months?” they crowed.  Well, of course not!  This corporate idiot figured kids ate soft foods until kindergarten!

Hmmmm, what to do with all those peaches…  I decided to make peach preserves for my husband, Pete.  The yield from the peaches was a couple hundred half-pints.  My dear, patient (and highly amused) Pete suggested that we get a booth at our Lebanon’s Applefest and sell the surplus jars.  Whatever made us think we could sell peaches at an apple festival?  No matter.  They sold out in a few hours!


A Business is Born…

Well, that got me thinking.  I’d been trying to keep my hand in the computer industry by freelance-writing technical manuals.  However, I’d grossly underestimated the attention a baby would demand!  But a canning business would be great.  It was obvious that

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Cooking peaches in a syrup.

canning was something that I could start and stop as needed to care for my busy Jessica.

The spring after Applefest, I was invited to sell jam at a local farmer’s market.  Pete and I started Mother’s Day weekend in 1996.  I did pretty well at that market, and that year I canned 400 jars.  My goal was to sell enough jars to help pay for a modest camping trip, and I met that goal.  The Jam & Jelly Lady had its first whiff of success, and we were hooked!

 

Building a Cannery…

In 2005, I had to make an important decision as my last child prepared to enter 1st grade.  Should I return to a corporate environment with a real paycheck, or could I really grow this canning business?  I was crazy nuts about canning (we’d grown to 3,000 jars annually in our home kitchen) and I loved serving samples of jam in our special “tasting tarts” to happy customers.  It seemed more like a never-ending tea party than a job!  And, I still treasured the ability to attend school functions during the day when most parents were glued to their desks.  How could I leave this lifestyle?

Pete offered me the opportunity of a lifetime.  He wanted to build for me a “Summer Kitchen” – a small-batch, commercial  cannery in my own backyard!  It took me a good 6 months to fully realize that we could actually do this – it was such an overwhelming concept.  But for two years he measured, wired, and hammered until the job was done.  Much thanks to our friends and family who helped build our dream cannery: Mike and Bill Staffan, Matt Roether, Jim Musser, Steve Collins, and Ron Wical!

Thus, only a few years after goofing baby food, there is a 1,000-square foot commercial kitchen just outside my back door, with a pallet of 10,000 ½-pint jars waiting to be filled with the best of summer’s bounty.  My commute is probably the shortest in history, and I have a stainless steel, 4-door cooler, a custom-built canning stove, plenty of counter space, and generous inventory shelving.  Most of our produce comes from many local farmers who graciously grow berries, peaches, apples, tomatoes, zucchini, and peppers for our small company.

Building our Shops

After 18 years of taking the kids and jams to the farmer’s markets week after week, and

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Our Mulberry St. shop.

managing several of those markets, Pete and I decided to open our first “brick and mortar” shop in 2013 in a beautiful 200-year-old building at the corner of Mulberry and Mechanic street in Lebanon. In addition to jams, the shop became popular for unique culinary gifts and foods made by Ohio specialty companies. Next to jam, local honey and La Crema coffee from Hamilton were (and continue to be) best-sellers.

In 2016, we had the opportunity to move the shop to Broadway, the busiest street in our historic town, and across from the well-known Golden Lamb Inn (Ohio’s oldest inn).

 

 

Then the business took an unusual twist in 2017:

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The shops are next to each other.

the iconic ladies’ apparel shop next to us, Oh Suzanna, was closing after 32 years of success.

Pete and I made an overnight decision to save Oh Suzanna, and dive into the unfamiliar waters of luxury apparel, perfumes, jewelry, and gifts. And we loved it!

The two shops are directly next to each other, and customers love the variety they offer. I travel to Chicago and Atlanta many times a year, searching for unique gifts and apparel to please our customers. After almost two decades of working out of home with the children, I’ve come full-circle, and am gleefully “on the road again”!


All in the Family…

The first time my website guru, Earl, and I put together a website, my children were still

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Circa 2003…

playing outside, sleeping down the hallway, and causing great fun at the dinner table. Today, they are ages 23, 21, and 18, and all working part-time jobs (no longer in my cannery) and doing well in college.  But our years working in the cannery together made  strong bonds that will serve them a lifetime.  It gave them self-esteem, a strong work ethic, self-reliance, and a sense of commitment.

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Circa 2018!

They were the impetus of The Jam and Jelly Lady, and they remain the heart of the company.

On a balmy summer evening, look for Pete and I on the porch of the Summer Kitchen, lazily pitting cherries, sipping Strawberry Lemonade, and earnestly counting every blessing God has bestowed on us…

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