MEET MARILYN’S JAM SESSION
FOUNDED BY
THE INTERVIEW
Written by Boston Women’s Market & Marilyn Cleveland
BWM: Can you tell us a bit about what lead you to the launch your business? What are you aHa! moment?
Marilyn: I have always been a baker and cook, but not a jam maker. So the baking part of my business is not a surprise, because I always did it. The jam, though, was what my business was originally based on. How did that happen? Many years ago, I made a pepper jam and it was quite popular with my friends. Some of then said" Why don't you sell this?" I was new at jam making, but loved the "chemistry" and improvisational nature of it, etc. and kept making more jam, learning more, experimenting more, etc. Eventually, I got my kitchen licensed, got the necessary permits, and gradually starting my business. Several years ago, I added the baking segment of my business.
BWM: How have you continued to manage the growth of the company, while also finding time and ways to invest in yourself?
Marilyn: I once went to a time management workshop that had a surprising beginning. The woman leading the workshop said something like "the first thing you have to do to manage your time is ask yourself what you believe about the end of your life". What do you believe about that?" I remember feeling "whoa.." But, for the most part, she was right. Everything that is most important to you comes into focus then, and you manage your time more effectively. You just do. Sometimes, in my busiest season (summer) I feel totally overwhelmed with getting product out there and business, but I step back and ask myself that question. And, I realize, yes, I have to work.
But, I also realize at the end of the day, my life is about more than making jam and baking. Then, I find the time for the things that mean even more.
BWM: Our Members are often just beginning to grow their business, and many are interested in learning from other successful businesswomen. What key pieces of insight have you learned from launching your business?
Marilyn: I always knew that I wanted to have my own business, be my own boss. But, I didn't know what that business would be. My past life is as a special ed teacher and counselor, but I knew it was time for a change from that.. I thought candle making, hand-stenciled balsam pillows, owning a bookstore, wind chimes, jewelry, etc. And, I tried some of them for a short time, and found I didn't even enjoy doing those things on a large scale. So, where do I enjoy creating the most? food, hospitality. My insight is this: Think about what you love to create ,do, make, etc. Base your business on that! Because, the truth is you'll have to spend a lot of time doing it, and sometimes ad nauseum. However, at the end of the day you'll be doing something you love! A final not here, though. Have a plan, but don't be so locked in that you can't improvise or go through a different door, if you need to. Oftentimes, one thing leads to another, and you don't know that until you start the one thing.
BWM: With the business acumen you have now, what's one piece of advice you wish you could tell yourself five years ago?
Marilyn: Be more confident, but also don't be afraid to ask questions. Always be listening and learning.
BWM: We think the stories of failure are just as important as the stories of success. Can you talk about a time that you failed in an entrepreneurial venture or objective? How did you face and overcome this failure? What was the lesson learned?
Marilyn: Okay, where should I begin! haha. You just want one example, right? Here's one example ( I can give you many more, if you're interested.) . One of the main tenants of my style of creating food, is that I love to improvise. And, overall I am a pretty good improviser. Several years ago, my husband's bass player, gave me a load of horseradish he was growing in his garden. I had a load of green tomatoes from my garden. What to do? I decided to make a green tomato and horseradish chutney. A LOT OF IT! No experimenting on a small batch first, for me! I spent a lot of time coming up with the recipe and making it, not to mention $ spent on ingredients, jars, etc. I was right about the tastiness of this combination in a chutney. It was very good. But, artisan food has to look appetizing, too. Let me tell you, a preserve should not look like a gray lab sample! And, well, I think you get the point.
What did I learn from this failure! The first thing is this: Keep on improvising, learning, and being willing to fail. Be confident, but don't think you know everything, or should know everything. No one does.
The second important lesson for me is this: Failures, no matter how bad, have a success side to them. They are sources of re-direction, growth, education. I became a better jam maker and baker, because I increased my knowledge of color combinations in food. I know I will continue to fail sometimes, but those failures are stepping stones and arrows, not road blocks.
PRODUCTS WE LOVE
APRICOT HABAÑERA JAM
Marilyn’s best-selling jam is handmade with habañero peppers and dried apricots. We love pepper jams because they are so versatile. Spread it on cheese and crackers, glaze pork, poultry or fish, or fill thumbprint cookies for a sweet and savory twist!