Our friends at Bull in China—a Portland-based cocktail supply company specializing in locally made, and otherwise innovative barwares—had a bit of fun with our seasonal Spiced Cranberry Jam. Inspired by the flavors of the holidays, they created this crazy-delicious drink. Have a tray full of these lovelies at the ready for when the doorbell rings, and the hungering masses will discover the most elusive of all virtues: patience. Or, sip one while the turkey finishes roasting—even before your guest show up—and we at least promise that your family will drive you 75% less crazy this Thanksgiving.
created by Daniel Osborne of Bull in China
1 teaspoon Spiced Cranberry Jam
1 oz. Old Tom gin (we like Ransom, because we love all things Oregon)
1/2 oz. cream sherry
1/2 oz. orange curacao
1/2 oz. fresh squeezed lemon juice
1/2 oz. grade B maple syrup
How-to: Combine all ingredients in a cocktail shaker with ice. Shake hard for 30 seconds. Strain into a glass over ice (or a big ice cube). Garnish with a spring of rosemary and drink up!
Big thanks to Julia Raymond for the photo!
Can you believe it's November already? Here in the Pacific Northwest, we're getting a decidedly autumnal dose of (much needed) heavy rain and cool weather, and my mind is turning towards the cozy holidays that await us as we head into winter. A few things to know! If you'd like to include our Spiced Cranberry Jam in your Thanksgiving celebrations—as a hostess gift, or as part of your family's spread—please be sure to order your jars no later than Tuesday, November 17th so that we can be sure your jars get to you in plenty of time.
In other news, we've started to think about decorating for the season, and all orders through the holiday season will be accompanied by a cheery note of silver ink on scarlet cardstock, as pictured here with some generic sample text. Always feel free to request the inclusion of a gift note with your order—we are honored to be a part of your holiday celebrations! Watch for special holiday deals coming at you right after Thanksgiving. Sign up HERE for our newsletter to be the first to get the news!
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!
The rumors are true! Plum Tree Jam is featured in the May 2015 issue of the one and only Food & Wine Magazine! We can hardly believe it ourselves!
YAHOO! KITCHEN DANCE PARTY! KITCHEN DANCE PARTY!
Phew! You can check out the blurb over on our brand new Press page. Big big thanks to the lovely people at F & W—we're honored and so excited. Now, back to the jam kitchen. The rhubarb is calling....
Wishing you all a wonderful week!
Spring came very early here in Oregon (apologies to pretty much everyone else in the country) and I'm not complaining. But it happened, like, freakishly early. All of a sudden it was 65 and there were cherry blossoms in mid-February. It was beautiful but strange, and now it's been warm for a month and the cherry blossoms have been in bloom so long that they've started to snow their petals down all over the streets. And here I am thinking WHERE IS THE RHUBARB?? It's warm. It's spring. It's been spring for ages right? Fellow rhubarb lovers: I know you're out there because many of you responded to my last newsletter with inspiring enthusiasm at my mention of rhubarb jam being right around the corner. I want you to know that it truly is near! But not yet. Maybe in two weeks (ugh that sounds so far away!). There's no rushing perfection, I suppose.
All of this is to say, that I am watching and waiting over here, folks. And as soon as the rhubarb comes in, it'll be in my jam pots—as always with just a delicate dusting of sugar and nothing else—and for sale right here! Watch your inboxes, and if you haven't already, sign up for my newsletter (scroll to the bottom of the page here) to get first dibs on those precious jars.
And until then, we wait.
It's true! I am a completely crazy person and launched this wonderful, growing baby of a company just a few months into planning my wedding. And now, the big day is here! I wish I could make jam AND get married all at the same time, but even I am not quite superpowerful enough to do that. So, my dear jam-lovers, I am going to go a bit silent for the next two weeks (you'll have me back by Valentine's Day) while I get myself good and wedded to my lovely fiancé (plus a honeymoon for good measure). Yay! Drink some champagne for me if you can, where ever you may be, and I will be back before you know it. Spring is near, and with it will come a host of new flavors and exciting news! So, pop that bubbly—I certainly plan to—and I'll see you on the other side!