Blueberries, cooked down with a finishing pinch of sea salt that pulls the fruit forward instead of muting it. The salt is the punctuation. The blueberry is the sentence.

Spoon it on yogurt with granola, swirl it through cream cheese on a bagel, paint a duck with it before roasting, or eat it from the jar.

For the friend who reads cookbooks like novels. The host whose Saturday brunches have a small reputation. A small kitchen gift that earns space on the counter.

Cooked in small batches by Jamagansett in Amagansett, NY, with blueberries from East End farms.