Jelly Roll Rug

I’m working on a jelly roll rug using the Clover Jelly Roll Fabric Tube Maker along with the Jelly Roll Rug pattern by Roma Lambson of RJ Designs. This project turns fabric strips and cotton batting into one long fabric tube, which is then sewn together to create a beautiful handmade rug.

The Clover Fabric Tube Maker makes the process so much easier because it helps fold the fabric and batting neatly into a tube as you sew. Instead of fighting with loose strips, the tool helps guide everything into place.

🪡 What I’m using:
✨ One jelly roll / 2½" fabric strips
✨ Cotton batting strips
✨ Clover Fabric Tube Maker
✨ Roma Lambson’s Jelly Roll Rug pattern
✨ Sewing machine and thread
✨ A simple DIY PVC stand for the batting strips

One helpful tip is to make a small stand from PVC pipe to hold the roll of cotton batting strips while you sew. This keeps the batting from twisting, tangling, or falling on the floor.

To make one, use PVC pipe and fittings to create a small rectangular frame with two upright sides and a crossbar across the top. Slide the roll of batting strips onto the crossbar, almost like a paper towel holder. As you sew, the batting can unroll smoothly and feed into the Clover Fabric Tube Maker with less mess and frustration.

🛠️ Simple PVC batting stand idea:
✨ Use ½" or ¾" PVC pipe
✨ Make a base wide enough so it won’t tip over
✨ Add two upright side pieces
✨ Add a removable top bar to hold the batting roll
✨ Keep it close to your sewing machine so the batting feeds easily

Before I start sewing, I like to lay out all of my jelly roll strips in the order I want them to appear in the rug. This is where you can really plan the look of the finished project. You can arrange the strips from light to dark, create a soft gradient, group similar colors together, or mix the prints for a more scrappy, playful look. Taking a little time to lay everything out first helps the colors flow nicely once the fabric tube is sewn and the rug starts taking shape.

When joining the jelly roll strips together, sew them on the bias so the seams are less bulky and smoother as the rug is stitched. To do this, place two strip ends right sides together at a 90-degree angle, forming an “L” shape. Sew diagonally from one corner to the opposite corner, then trim the excess fabric about ¼" from the seam. Press the seam to one side before continuing. (I did all of my cutting and pressing at the same time) This angled seam helps the strips feed more evenly through the Clover Fabric Tube Maker and keeps the finished rug from having thick, lumpy spots where the strips are joined.

The process starts by layering the fabric strip with batting, feeding it through the Clover tube maker, and sewing it into one long fabric “rope.” Once the tube is made, the rug begins to take shape by slowly stitching the tube together according to the pattern. You can make circular or oblong rugs depending on how you start. I started with a 17" piece then made my first turn.

 

**Please note** I rolled my tubes into a large ball. I will not do that next time. I will let them spool into a basket or layer them back n forth. The ball caused a lot of twisting and added some frustration when sewing everything together.

This is such a fun and practical sewing project. I love watching a simple jelly roll turn into something useful, cozy, and handmade for the home.

🧵 Have you ever made a jelly roll rug, or is this one still on your “someday” project list?

A Morning in the Garden

Here in NE Ohio we are in the middle of a heat wave. The temperatures have been in the mid 90s with heat index over 100°. As I was coming back from doing my barn chores I decided to tackle my raised beds. I want to get them ready for a second planting of lettuce and herbs.

 My ultimate goal is to have my raised beds full of herbs that will come back every year. Even though I have been gardening for 30+ years I'm still learning. Talking to other gardeners, going to seminars and watching YouTube videos has taught me so much. And, given me the courage to "give it a try"...I mean what's the worst thing that will happen? 

 You're not seeing that wrong, I am in my pajamas LOL The plants don't mind. This is the coolest time of day so wanted to take full advantage. Plus, after the storms that rolled through overnight, I was able to pull weeds without a trowel. 

One of my favorite Homesteaders is RuthAnn Zimmerman. She is an avid gardener who loves to share. I enjoy her videos so much and got to meet her recently at a conference. You can find that post HERE.

 The beds are cleaned and ready for a second planting today. I need to harvest my dill and some lovage for drying. If you're not familiar with Lovage, it has been long cultivated in Europe and the leaves are used as an herb, the roots as a vegetable, and the seeds as a spice.  Its flavor and smell are reminiscent of both celery and parsley, only more intense and spicier than either. My in-laws are from Croatia, use it regularly and gifted me with some for planting.  

 

Seed to Spoon

Through my women's Homesteading group, I found out about the Seed to Spoon Summit. It's a two-day
event held in Amish County Ohio. There are main stage presentations, an Amish-cooked (always delicious) meal, exhibitors and workshops. There are vendors with wares to sell, both commercial and individual. But, more importantly, everyone everywhere has information they want to share about raising your own food and living a more sustainable life.

One of my favorite Homestead women is RuthAnn Zimmerman! And, when I found out she was speaking, the excitement level went up a couple of notches. She shares so much on her blog and YouTube channel. What I like about her the most is how real she is. She comes from generations of experience and readily shares it with all of us.

I pre-ordered her first book (there are more coming, YAY) and was fortunate to not only get her to sign it but also got a picture with her. Photo credit to her husband Elvin. 

Looking forward to Seed to Spoon Summit 2027!

 

Modern Day Homesteader

 There is something deeply satisfying about growing your own food.

Maybe it’s the quiet hope tucked into a packet of seeds. Maybe it’s the joy of walking outside and picking tomatoes still warm from the sun. Or maybe it’s the comfort of knowing that, little by little, you are learning how to care for your family in a more intentional way.

Lately, I have been leaning more and more into the homesteading mindset. Not necessarily the “off-grid, do everything the hardest way possible” version, but the kind that fits real life. The kind that says: grow what you can, preserve what you harvest, waste less, learn more, and appreciate the simple things.

For me, homesteading is not about perfection. It is about participation.

It is about planting a garden and learning from what grows well — and what doesn’t. It is about preserving the harvest so summer can still be enjoyed in the middle of winter. It is about making sauce, freezing vegetables, canning jars of goodness, drying herbs, baking from scratch, and finding small ways to become more connected to the food on our table.

But I will be honest: I also fully appreciate modern conveniences.

I am not trying to give up my freezer, my KitchenAid mixer, my pressure canner, my slow cooker, my dishwasher, or the grocery store. I am grateful for tools that make the work easier and more manageable. I love the idea of old-fashioned skills supported by modern-day help.

To me, that is the sweet spot.

I want to know how to grow food, but I am happy to use good garden tools. I want to preserve the harvest, but I am thankful for safe canning methods and reliable equipment. I want homemade meals, but I also appreciate a crockpot dinner on a busy day. I want to live more simply, but I do not believe simple has to mean inconvenient.

This season of life feels like a return to something steady and grounding. There is peace in working with your hands. There is pride in seeing shelves lined with jars you preserved yourself. There is gratitude in opening the freezer and seeing food you grew, picked, chopped, and saved.

Homesteading also teaches patience. The garden does not rush because I am busy. Seeds take time. Plants need tending. Harvest comes in its own season. Preserving food takes planning, preparation, and a willingness to do the work when the food is ready — not always when the calendar is empty.

And maybe that is part of the lesson.

In a world that often feels fast, noisy, and complicated, growing and preserving food brings me back to something simple and meaningful. It reminds me that small daily efforts matter. A few planted seeds can become meals. A few jars on the shelf can become comfort. A little knowledge gained each season can become a way of life.

I am still learning. I still make mistakes. Some plants thrive, some fail, and some years the weeds seem more committed than I am. But each season teaches me something new.

I am not trying to go backward in time. I am trying to carry forward the practical, resourceful, life-giving skills that served generations before us — while still enjoying the blessings and conveniences available today.

That, to me, is modern homesteading.

It is growing what we can.

Preserving what we are blessed with.

Cooking with intention.

Learning as we go.

And finding joy in the balance between old-fashioned skills and modern life.