Mymouné Apricot Preserves

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.

Net Weight: 350 grams

Place of Origin: Lebanon

Stir it into yogurt, or pair it with a drizzle of earthy tahini on a bowl of oatmeal. It even makes an excellent 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.

If you would like a smooth texture, such as for a traditional glaze on a berry tart, gently heat the jam on the stove to loosen, then strain through a fine mesh strainer.