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Update: my first month selling jam at the Saturday market went way better than the second
I sell small batch jam out of my kitchen and did the Boise farmers market the first two weekends of June. Weekend one I moved 47 jars at $7 each, felt like a genius. Then last Saturday I sold 11. Same recipe, same spot, but it hit 94 degrees by 10am and the whole market cleared out early. I sat there for three hours with a folding table and a cooler, watching the kettle corn guy next to me do steady business the whole time. Turns out people buy hot food in the heat but cold jam sounds like work? I ended up eating a PB and J for dinner with the leftovers. Anyone else run a home food thing and have a swing like that, or is it just me guessing wrong on weather?
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