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Either way, she says that she’s found her tribe-farmers, entrepreneurs and fellow food-makers. Rylander’s business is growing, and she’s considering moving it into a commercial kitchen and expanding distribution beyond Marin. Typically making batches of 60 8-ounce jars at a time, she sells her line at Sausalito’s Cibo, TASTE Kitchen + Table in Fairfax, Mill Valley’s Juice Girl, Comforts in San Anselmo and Belcampo in Larkspur. “I only make flavors that I would want to eat I use the lowest amount of sugar possible and the ingredients have to be local and seasonal,” she says. Rylander’s artistic husband has created the handsome, clean labels that adorn each jar of Jammit Marin.Įven though Rylander is an avid cook and baker, she enrolled in a culinary workshop offered by happy girl kitchen co. There she met her husband, an art director, and in 1999 they moved to Mill Valley. Prior to settling in Marin, the Oregon native came to San Francisco in the mid ’90s and went to work for the famed Hal Riney & Partners advertising agency.
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In the fall of 2014, she launched her first batch.
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jpg dxf digital graphic design Instant Download Commercial Use cut 00004c. “I’ve never had to use my personal money for the jams,” explains Rylander, who was lucky enough to qualify for a $4,000 food grant awarded by Whole Foods Market, which paid for jars, labeling and printing. Knitting Loom Screwdriver Attachment for Jammit Quick Knit Crank Handle. Instead, the Mill Valley resident and mother of two now heads to the Marin Farmers’ Market in San Rafael on most Thursdays to select ingredients for her handmade line of jams that she has dubbed Jammit Marin. If it weren’t for California’s 2013 Cottage Food Act, Diane Rylander might still be pursuing a career in advertising.