Occasionally, we’ll send you to the website for recipes, patterns, and instructions mentioned in the magazine. When we do, you’ll find those here.

“Makin' Hay ” issue:

Printable compost sign (p. 14): Click here to download a pdf.

Savor the End of Summer by Pitching a Homemade Tent (p. 82): Click here to download instructions in pdf format.

Crafting with Twine (p. 86)

Drawstring Bags: Click here for a pdf of the pattern.

Crocheted Bun Cover: Click here for a pdf of the pattern.

Twine-Trimmed Placemats: Click here for a pdf of the pattern.

“Plum-Easy” issue:

Watch my milk cow, “Chocolate,” Giving Birth to “Molasses” (p. 44): Click here to view the slideshow.

Plum Leather with MaryJane's ChillOver Powder (p. 67): Click here for the recipe (PDF).

Bunny Pattern (p. 79): Click here to order the pattern.

Tote Bag Pattern (p. 79): Click here for a free pattern (PDF).

Vintage Silhouette Decals (p. 82): Click here to peruse and download some examples.

Knitted Dishcloth with Crocheted Edging (p. 82): Click here for a free pattern (PDF).

Duct Tape Dress Form (p. 84): Click here for complete instructions (PDF).

“Simply Bee” issue:

Baby Bee Tote Bag (p. 72): Click here for complete instructions in PDF format.

Bee Potholder Transfers (p. 76): Click here for transfers in PDF format.

Hexagon Template for Honeycomb Quilt (p. 86): Click here for template in PDF format.

Pattern Enlargement (p. 34): Click here for simple instructions on enlarging any sewing pattern.

“Live to Give” issue:

Yo-Yo Pillow Instructions (p. 86): Click here for complete instructions in PDF format.

Holiday Apron Pattern (p. 88): Click here for a PDF of printable instructions to include with your gift..

Paper Tape Dress Form (p. 90): Click here for complete instructions in PDF format.

Duct Tape Dress Form (p. 90): Click here for complete instructions in PDF format.

“Raising Jane” issue:

Make an Embroidery Sampler (p. 28): Click here for a PDF of embroidery stitches instructions.

Raising Jane™ Knickers (p. 68): Click here for a pattern. Or a click here to order a pair!

Bodysuit Bloomers (p. 70): Click here for a FREE pattern (PDF format).

Drawnwork Instructions (p. 74): Click here for a beginner's drawnwork tutorial (PDF format).

Build a 5-Star Hen Hotel (p. 104): Click here for complete instructions in PDF format.

MaryJane's ChillOver® Powder Jam Recipes (p. 57)

Chillover® Strawberry Jam   2 lbs. strawberries, washed, hulled and crushed    to yield 4 cups crushed berries 2 cups organic cane sugar 2 packets MaryJane's Chillover® Powder   1. Combine crushed strawberries and sugar in a large pot. Bring to a boil, stirring to dissolve sugar. 2. Sprinkle and stir Chillover Powder into liquid and boil rapidly for 3 minutes, stirring constantly. 3. Remove from heat and can in sterile jars (refer to a canning manual for complete canning instructions). Chillover® Raspberry Jam Substitute raspberries for strawberries. Chillover® Blackberry Jam Substitute blackberries for strawberries. More recipes coming soon!

“She’s a Keeper” issue:

To Market, To Market ... (p. 30-31): If you're interested in starting your own "Country Club," see an example of our brochure here (PDF file)

Elderberry Juice (from the Intimate Picnic, p. 59)

Elderberries are found throughout North America and have a long history of medicinal applications. It is an indigenous tree that can grow to 30 feet and produces small (1/4 inch), round, nearly black berries that take on a dusty white “bloom” when mature. At my farm, they grow wild in the draws and in some of my gardens. It is important to use only fully mature berries when making juice and to avoid getting any of the larger stems or leaves mixed in.

To make elderberry juice, I prefer using a stainless steel juice-extractor/steamer-cooker. I layer at least 4 quarts of clean, ripe elderberry clumps in the perforated steaming basket. Cover and set over the bottom water pan filled to about 2 inches of the top; bring to a rapid boil. Steam the berries for 1 to 1 1/2 hours or until the berries start to look worn-out and faded. Have clean, hot sterilized canning jars ready by holding them in a 200 degree oven until you’re ready to fill them. Extract the juice through the rubber tube of the extractor into clean, hot jars. Add sugar if desired. Cap immediately with sterilized lids and process in a hot-water bath canner for 30 minutes (both quarts and pints). Makes 8 to 12 cups, depending on the juiciness of the berries. (You’ll generally get 2-3 cups of juice from 1 quart of berries.)

Note: If clearer juice if desired (to mimic the look of wine), let juice stand for 24 hours in a pan in the refrigerator before adding any sugar. Carefully ladle juice into a second pan for reheating without disturbing the sediment. Add sugar, if desired, and proceed as above. For health reasons, I prefer not to add sugar to my elderberry juice. Without sugar, it is super tart, but I merely sip it like you would a fine wine. I always process mine in pint jars. MaryJane

Making a Rag Doll ... Sister Mercy Style (p. 108): click here for an easy PDF tutorial.