Meet our new gift boxes
! Tied up with a shiny red bow, they contain 3 2-ounce jars (a selection of our most popular berry jams, from Tay and Loganberry to Raspberry-Rhubarb and Olallie). Also exceedingly festive, our Spiced Cranberry jam
got a minor facelift this year thanks to the addition of Bluebird Alpine Liqueur from our friends at Thomas & Sons Distillery. Plus all the lovely berry jams are in good supply (for now!) and don't forget, we're happy to include a gift note in any order, just let us know what you'd like it to say at check out.
In the spirit of the season, rather than offering holiday discounts, we will be donating 10% of sales (now through December 25th) to FoodCorps
, a national organization that connects kids to healthy food in high-needs schools via hands on cooking classes, school gardens, and healthy cafeteria meals so they can lead healthier lives and reach their full potential. We think they’re doing great work, and it’s an honor to give back in a way that extends beyond just our participation in our local food system. We hope you will agree!
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
Thank you jam lovers, new and old, for an incredible 2016 berry season! With summer winding down and the farmers markets returning to a calmer sort of state—and some even closing down for the year—the time is right for a bit of a getaway. Actually, it's a family reunion AND a vacation, all rolled into one. In Italy, no less! We'll be in the Tuscan countryside for a bit, and we'll end with a few glorious days in the Eternal City. We hope to return re-charged and newly inspired—perhaps you'll even see our travels influence in new jams in the coming months! Because of this great adventure we feel so lucky to embark on, orders placed after Sept. 15th will not be filled until (but will be filled by) October 1st.
We apologize for any inconvenience and we wish you all a lovely autumn!
Ciao, jam lovers! Adventure calls!
It's Friday, which means it's time to think about what you'll be sipping when 5pm rolls around! Is there any happier thought? Our very good friends at Portland's newest and super coolest barwares shop Bull in China, asked to play around with some of our jam in their cocktailing work and, well, it was a no-brainer. We sent them a jar of our cardamom-and-cinnamon spiced Italian Prune Plum jam, which seemed like a just the thing for a mid-autumn cocktail. Bull in China partner and bartender extraordinaire Daniel Osborne whipped up this gorgeous tipple, called the "Speaking Terms", and our new favorite post-work beverage was born. Warming Irish whiskey and spicy Benedictine pair with the prune plum jam just like a dream. Check out all of their super chic barwares on their website here, and shake up one of these tonight!
1.5 ounces Jameson
.5 ounces Dolin Blanc
.5 ounces Benedictine
.5 ounces lemon juice
.25 ounces honey syrup
1/2 an egg white
1 bar spoon Italian Prune Plum jam
Combine all of the ingredients in a shaker without ice, and shake hard for 20 seconds. Add ice and shake to chill. Strain into a coupe and drink up!
Happy Friday, jam lovers!
Miranda & the whole Plum Tree Jam family
This blog post is as much a request as it is instructional, or inspirational. I want to see how you enjoy my jams! When you reach for a jar, what else is cooking? Is there toast in the toaster? Or pancake batter waiting next to a hot skillet? My mom, as I know I've mentioned, can't get enough of stirring my jam (lately the Italian Prune Plum has been a favorite) into her favorite, ultra-tangy Straus Family Creamery yogurt. I am a sucker for salty things, so I like salted butter on crunchy baguette, with a good slather of jam (as pictured above). And anyone who's paying attention knows of my deep weakness for all things peanut butter and jam—but who can blame me, really? PB&J is my husband's favorite, too. What I want is for you to show me how YOU jam! When I pack jars and send them off to you lovely jam lovers, in your various corners of the world, I always wonder how they wind up being enjoyed. Email me, or share a photo and tag me on Instagram or Facebook with @plumtreejam or #plumtreejam—I can't wait to see!
Yours in jam,
Hello jam lovers!
I've been a bit delinquent in my post-frequency this summer, and I'm sorry about that. The good news is that it's because I've been a busy bee in the jam kitchen! Plump Chester blackberries, buckets of elderberries, and jewel-like red currants have been keeping me very busy, not to mention the insanity of the plum season here in Portland this year, which has been extreme! Wonderful flavors have arrived in the shop as a result of this madness—hello Chesterberry Jam! Hello Italian Prune Plum Jam!—and more to come yet. Watch for Elderberry Jam and Red Currant-Raspberry Jam coming soon.
Thank you for staying tuned to my sweet & jammy corner of the internet. If you want to be super up-to-speed, the best thing to do is to join my newsletter (sign up HERE). I don't send them often (once a month, at most), so it's not a nuisance, I promise!
HAPPY DANCE! BERRIES ARE BACK! HAPPY DANCE! BERRIES ARE BACK!
Thanks for waiting, all you wonderful jam lovers!
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!