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

APRIUM-NOYAUX JAM

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.