Unlike many apricot jams that taste mostly of corn syrup, Mymouné's apricot preserve is bursting with real apricot flavor. The Lebanese company uses local apricots that are grown without irrigation, which ensures they have a more concentrated flavor, and cooks the fruit whole down until thick and syrupy. Tasting this bright jam reminds us of fruit just picked off a tree at the end of a warm, summer day. Stir it into yogurt, or pair it with a drizzle of earthy tahini on a bowl of oatmeal. Matthew Card, our food editor, thinks it makes the best PB&J, especially on a nutty whole-grain bread. For desserts, Mymouné Apricot Jam is great as a cookie filling or, when warmed up and combined with an optional touch of bourbon, as a glaze for a pound cake. The fruity intensity of these preserves works with savory foods, too: Try blending it with equal parts extra-virgin olive oil and lemon juice and a pinch of cayenne pepper to toss with roasted carrots, sweet potatoes or butternut squash.

This dense, intensely flavored Lebanese Sundried Fig Jam is perfectly balanced and only moderately sweet. It consists of 75% fruit, so you can taste all the richness of the figs. We like how the decadent, warm sweetness is accented and made more interesting by subtle savory notes from aniseed, while the sesame seeds in the jam enhance the figs' natural texture. This thick, decadent fig jam also has chunks of fruit for a more satisfying bite. Spread it with butter or ricotta on toast or in a sandwich. You can also feature it on a cheese tray, paired with creamy goat cheese, or even add a little to a meat stew to balance heavier flavors. Or smear a little between layers of carrot cake along with cardamom-scented cream cheese frosting.

This may be my favorite jam in the world, other than my favorite Sicilian Orange Marmalade. It is astonishingly refreshing and intriguing, with a flavor that balances sweetness and wild blueberry with wild herbs. It tastes undomesticated, as if it had been made in the far hills of some undiscovered country or something offered at the table in a Greek myth. It is great as a spread for pancakes (I love my own maple syrup but mulberry jam on pancakes is one of life’s rare treats), on toast, or on a fresh, hot corn muffin. Just delightful!

Grown in Lebanon’s rich soil, every fresh rose in Mymouné’s Rose Petal Preserves is handpicked before the sun rises to retain as much flavor and aroma as possible. The preserves are made using a special type of Damask rose, the Ispahan rose—the large-petaled flowers are known for being very fragrant. Firm enough to spread but light enough to scoop up, these pleasantly sweet preserves taste subtly of rose: While most rose-flavored products often taste perfumy or soapy, these preserves offer a present but not overpowering flavor. Spread on toast and pastries or slather on bread for an elevated PB&J. These preserves are also a wonderful filling for sandwich cookies, rugelach and cakes.

Made from indigenous white figs, harvested from Lebanon’s rich soil and cooked within 24 hours, Mymouné’s Fresh Fig Jam is a revelation in bright sweetness. Bursting with fresh, fruity fig flavor—thanks to the quick turnaround between harvest and cooking—this sweet golden jam is flecked with crunchy fig seeds. Firm enough to spread but light enough to scoop, slather it on toast with butter or ricotta, tuck it into in a sandwich with roasted meats, add to a cheese or charcuterie platter, layer on desserts like carrot cake or use to glaze roasted meats.