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.

APRICOT LEMON VERBENA: The Blenheim apricots are the Bay Area darling - once covering much of the Silicon Valley orchards. They are nuanced both in flavor and aroma, tickling both senses of taste and smell. Infused here with fresh Lemon Verbena I source from the Cannard Family Farm in Sonoma, this jam is truly a rep for the Northern California terroir.

APRIUM NOYAUX: A limited-edition jam created in celebration of our dear friend Samin Nosrat’s long-awaited second cookbook, Good Things: Recipes and Rituals to Share with People You Love.

Inspired by Samin’s favorite jam to make (you’ll find the recipe in her book!), this small-batch preserve is a joyful time capsule; capturing the essence of good fruit, cherished memories, and the beauty of ritual.

Made with apriums (a plum-apricot hybrid that we lovingly call “the better apricot” but don’t tell apricots!), this jam packs the brightness of apricots with the tartness of plums. A splash of almond extract (aka noyaux) ties it all together with a beautiful toasty finish.

A note from Samin: I’ve known Saba since 2012, when she took my Salt, Fat, Acid, Heat cooking class at 18 Reasons! Since then, we’ve become good friends and she’s thrown caution to the wind and abandoned a successful (and lucrative!) career as a chemical engineer in order to become a lauded, award-winning jam maker. She’s a bona fide fruit bat — my loving term for the fruit-obsessed among us — and goes to great lengths to find the most flavorful fruits to use in her preserves. All of this is why I asked her to make a jam inspired by the Apricot and Noyaux jam in Good Things. So, if you’re not up for the multi-day, sticky project of making your own, try Saba’s version — it’s as good as it gets. —Samin

KUMQUAT CHUTNEY:

MULBERRY PLUM: Mulberries have that sweet but layered flavor that is just so nostalgic: whether you grew up with a tree in your backyard in Asia or you first had it as a granita in Sicily, its sweet and jammy flavor just lingers in the memory. To ensure that this flavor comes through and the jam is not too sweet, I have paired them with Japanese ume plums that help balance the sweetness of the mulberries. The combination is nostalgia in a jar in the best way.

NECTARINE GINGER: The no-fuzz sibling of peaches, nectarines are my favorite fruit! Shhhh don't tell the rest of them!

STRAWBERRY RHUBARB: Spread it on toast or swirl it into yogurt to experience the comforting familiarity of a classic flavor, making every bite a journey back to Spring. Handcrafted in small batches, this jam blends the sweetness of ripe strawberries with the tartness of crisp rhubarb, creating a harmonious flavor reminiscent of traditional homemade preserves.

8oz jar

Made in San Francisco