Orcas Island’s beloved Italian Plums (Prune Alley, in the middle of town, used to be a country lane through an orchard of Italian prune trees) shine in this well-rounded plum jam -accented with garden grown anise hyssop. Deep purple, rich, with just a hint of licorice from the anise hyssop, this was among the first preserves we made – following a bounty of plums from Founder Audra’s farmette tree her first season here.

Try it lathered on toast, dolloped on dessert, or straight from the spoon. A perfect cheese pairing with delice de bourgogne or any triple crème. Or use layered into a plum jam tart with a buttery shortbread crust and crumble topping.