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.
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!
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
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!