Canning for a Cause: Rosemary Walker’s Homemade Preserves Fuel Ovarian Cancer Research

When Rosemary Walker’s friend Carol was undergoing treatment for ovarian cancer, she often spoke of the incredible, compassionate care she was receiving at BC Cancer – Victoria.

“Carol wanted to do something to thank them,” says Rosemary, who didn’t have to look further than her North Saanich backyard to find a way to help her friend give back in gratitude. “I looked out the window and saw all the fruit trees and bushes and went to work.”

What began as a batch of jams and jellies for Carol to gift to caregivers has transformed into an annual fundraiser for the BC Cancer Foundation to help fuel crucial research in ovarian cancer — a disease that continues to claim the lives of seven in 10 people diagnosed within five years.

Each fall, Rosemary harvests the fruit and vegetables from her garden to make jams, jellies, chutneys and preserves with all proceeds going the Carol Lalonde/Marlene Palmer Ovarian Cancer Research Fund. Created by Patti Pitts, the fund honours their mutual friends Carol and Marlene, whom they lost to ovarian cancer within eight months of each other.

After Carol passed away in 2018, Rosemary continued canning in her memory. “I started selling to friends who knew Carol, but word spread, and my email list expanded,” says Rosemary who was able to continue making and selling her popular wares through the pandemic.

While all the produce comes from her garden, Rosemary purchases the other necessary ingredients such as sugar and spices. Her loyal customers help cut costs by returning jars for refills or donating jars they find in thrift shops.

Out of the 200 jars Rosemary makes annually, the chutneys have become extremely popular. Each year, Rosemary expands her offerings, with new tantalizing additions like Smoky Barbecue Sauce and Membrillo (a quince paste that pairs well with cheese). Blackberry jam is a best-seller, along with her special-order Whiskey Marmalade. “One year, someone ordered 12 jars!”

Rosemary’s homegrown efforts raise hundreds of dollars for the fund each year, though she doesn’t keep track of exact totals — or the number of hours she spends in the kitchen. “I love doing it. I love taking local produce and turning it into something people can use and enjoy.”