Katsumi Taki started his career as a biologist, but today he organically farms a dozen varieties of wild and heirloom plums on a centuries-old orchard in Washington's Yakima Valley. He puts his scientific skills to use creating new plum varieties, carefully grafting his trees and then patiently waiting several years until the new plums are ready to harvest. The Pink Lady plum is an exceptional example of his extraordinary new varieties, but since Katsumi’s orchard is the only place on the planet where it’s grown, we might never get the chance to try it if it weren’t for his long friendship and partnership with Ayako Gordon and her daughter, Alessandra. After Ayako and Katsumi met at the farmer’s market years ago, Ayako began making jams celebrating the best of Katsumi’s fruit. Today, Alessandra continues in her mother’s footsteps.
The Pink Lady plum jam is one of my very favorites. Made with only Pink Lady plums grown on Katsumi's farm, the jam has bright sour citrus notes like pink lemonade. It's a beautiful shade of deep reddish orange, with pieces of plum studded throughout.
Enjoy it spread on toast, swirled into yogurt, or go for a sweet and savory vibe by adding it to a grilled cheese sandwich.