A blueberry jam finished with Amagansett sea salt, which pulls the fruit forward instead of muting it.

Jamagansett cooks it in small batches on the East End of Long Island from organic and wild blueberries, organic cane sugar, lemon juice and a pinch of local sea salt. Spoon it on yogurt, swirl it through cream cheese, or brush it on duck before roasting.

For the friend who reads cookbooks like novels. For the host whose Saturday brunch has a reputation. A stocking or host gift in a glass jar, or for you.