For many who enjoy making jams and jellies, their preserving time usually arrives in late spring and ends in the fall. That does not hold true for Jan Towne of Onemo. She makes jams and jellies all through the year, winter included.

“My products are seasonal,” Jan explains. Eliminating fresh fruits from her list, you find many unusual ingredients that also make good jellies or jams such as wild violets, Meyer lemon, honeysuckle and the list goes on (note in her recipes other unusual varieties). Annually Jan has made 37 different varieties.

Finding her special ingredients is not always easy. “I keep looking and when I find what I can use, the first thing I ask the property owner is if this area has been sprayed or treated for insects. When the answer is no, then I know I can use it—if they graciously allow me to harvest. All my jams and jellies are natural and not colored in any way.

“I make each flavor in small batches and pack them in 4-ounce and 8-o...