For a festive holiday cocktail! Our friends at Bull in China
, a cocktail supply shop here in Portland, created a couple of seasonal drinks built around our Spiced Cranberry Jam
! Get yourself a jar & get mixing!The New Tradition
1 heaping barspoon Spiced Cranberry Jam
1 oz. Old Tom gin
1/2 oz. East India sherry
1/2 oz. orange curacao
1/2 oz. lemon juice
1/2 oz. Grade B maple syrup
Combine all ingredients in a cocktail shaker with ice. Shake for 10 seconds. Strain into a cocktail glass, garnish with a sprig of rosemary, if you’d like. Enjoy!
Bog Alley Sour (created by Bull in China for the Starvation Alley Bog Social)
2 oz bourbon
.50 oz lemon
.25 oz Grade B maple syrup
1 heavy bar spoon Plum Tree Jam Spiced Cranberry jam
Add all ingredients into an ice-filled shaker tin. Shake for 15 seconds and double strain into a coupe or a rocks glass. This drink is also delicious in a collins glass (with ice!) topped with sparkling wine or a dry sparkling cider.
I really hope there are other quince obsessives out there. I realize that as I dreamt up this recipe and tinkered in the kitchen, I was laboring under the assumption that there are. Worst case scenario maybe I just eat it all myself, and that's really something that I couldn't complain about. BUT! For now, let's assume that you exist, fellow quince maniacs. So, what is this new "Rosy Quince" preserve that has appeared this autumn in the Plum Tree shop? Read on!
Supposedly, it wasn't an apple that tempted Eve in the garden of Eden, it was much more likely a quince, as apples were unknown in the ancient world. Likewise, the golden apple that Paris gave to Aphrodite as her prize in the beauty contest that kicked off the Trojan War was probably a quince too! The fruit that launched a thousand ships. I had to capture THAT. Years of experimentation with ways to preserve it that reflect it at its fragrant peak had, until this year, yielded only disappointment. In creating this blushing preserve, I set out to capture not the quince fruit itself, but something much more elusive: its intoxicating fragrance. The knobby yellow creature’s romantic, floral, fruity perfume is a scent not quickly forgotten. It is also a scent that seems to easily dissipate with the application of sugar and heat that is necessary if you plan to eat (and enjoy) quince. Finally this year, I whipped something up that gave me—a Lifelong Obsessive Autumn Quince Sniffer—a shiver in the best way. Local quince, rose water, orange blossom water and an absolutely fantastic Quince liqueur made by our friends at Stone Barn Brandyworks. Lovers of the world—of quince and otherwise—this rosy preserve is for you.
Yes it’s true, our prices have gone up a smidgen. The mission of Plum Tree Jam is to be a part of the food system not as it is, but as it could be. As it should be. To be a part of a new food system in America—one that celebrates quality, locality, one that is built on the understanding of the real costs of good food, one that enables farmers to grow great food and earn a fair living doing so. We wanted to do all of these things and make our jams accessible to as many people as possible, and we still do. We’ve realized that in order to do all of these things—in order to continue to support local agriculture by purchasing incredible fruit grown by our wonderful Oregon farmers, and to continue to make the jam in careful, small batches without pectin, all of which takes time and, yes, money—we have to charge a bit more. A dollar or two, not too much. But just enough. Thank you for understanding! We promise to keep making preserving Oregon’s incredible bounty and supporting our local good, slow food system, one jar at a time.
In other news, Spiced Cranberry Jam is back & better then ever featuring a new discovery—local Bluebird Alpine Liqueur from our friends at Thomas & Sons Distillery. More wintery flavors are coming soon, so stay tuned!
Thank you all!
Miranda & the Plum Tree Jam family
New label, same jam! We want to assure you first and foremost that our jam is the same as ever—only the packaging is new. It's still just one lady, in the kitchen, with local fruit from small farms, the same recipe, tiny batches and zero pectin. We've been working quietly on this rebranding project for four months, and we're thrilled to share with you at last the fruits of our labors. Working with local Portland illustrator Sheri Smith, we created a new label that we hope reflects the jam and our little company in a bold and inviting way. It was a labor of love and we're so excited about the result. Along with the rebrand comes some pricing changes—we've actually been able to lower our prices a bit, as you can see in our SHOP. Lastly, the jars have gotten a bit bigger. We found a wonderful local jar supplier and we're so happy about the new look. We hope you are, too!
Miranda & the PTJ family
A picture is worth a thousand smells/tastes/words. They taste even better than they look, and I got my hands on a bunch of 'em. They're the first treasures of summer in Oregon, and I have jammed them—perfectly preserved for year round savoring. Just a little sugar, a little lemon, and these jewels. It's explosive. Hood Strawberry Jam—get it while I've got it!
Happy summertime, jam lovers!