Berkeley, CA

from the maker

My favorite jamming plums that I wait for patiently all summer and the herb pairing this year is one 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.

A chemical engineer turned jam maker, Saba Parsa, is an Iranian-American immigrant, based in San Francisco. A lover of produce and seasonality, Saba's flavors change frequently. Her jams are released four times per year, in cadence with the seasons.

Ingredients: organic Damson plums, kkaennip (Korean perilla leaf), organic sugar, organic lemon juice.

Size: 8oz jar