Plum Perilla Jam

Damsons are my favorite jamming plums that I wait for patiently all summer and then it's a mad dash down to the farm to pick up as much of them as I can. Here with the herb pairing that I am most proud of: Plum & Perilla Jam. Made with blue Damson plums and kaennip (Korean perilla leaf) grown locally here by an incredible farmer I met this summer, Kristyn Leach, of Namu Farm. When I met Kristyn and tasted the perilla, I knew I definitely wanted to use it in my jams and it so happened to be the same day that I had picked up the plums. Drawing on the common pairing of Japanese ume plums and shiso (also perilla) in making umeboshi, I figured they will work well together. And readers, they do! Perilla has a unique flavor that's hard to describe and often said it tastes something between mint and basil but I think it's just its own category and once you taste it, you'll remember that gentle je ne sais quoi forever. Ingredients: organic Damson plums, kkaennip (Korean perilla leaf), organ