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.

“Raising Jane” issue:

(We're running a little behind since subscribers are receiving their magazines sooner than expected (good news overall, but bad news for the instructions and patterns we promised you would find on our website! Bear with us ... we'll have them posted soon!)

Make an Embroidery Sampler (p. 28): Stay tuned - coming soon!

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 pattern.

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 yeild 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.  Remove from heat. 3. Skim foam from surface of jam with a spoon. 4. Ladle into hot, sterilized jars, leaving 1/4" headspace.  Wipe jar rim with a damp cloth and seal jars. 5. Process in boiling water bath for 10 minutes, making sure jars are covered by 1" of water. 6. Remove from water and set on dishcloth or board.  Allow to cool. 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