Imagine jam that tastes as if peak ripe fruit were picked off the tree, then immediately cooked down before a luscious spoonful made it into your mouth a mere moment after cooling.

I think that’s the highest compliment I can give San Francisco’s Saba Jam, which tastes so clear and vivid, and comes in such inspired flavors as Blueberry Verjus, Bosenberry Beet, and Persian Lime Juniper Berry.

They’re the handiwork of Saba Parsa, an Iranian American who is a former chemical engineer-turned extraordinary jam maker.

She scours local farmers markets for the best fruit in season to make her small-batch jams using a minimum of sugar. She drops new ones only four times per year. They’re so highly regarded that they’ve racked up multiple Good Food Awards.

I had an opportunity to try samples of two of her jams: Nectarine Ginger, and Fig Ume Plum (8-ounce jars for $19.95 each).

The former is slightly chunky with bits of candied ginger, adding a subtle warmth. It tastes very much like a nectarine crumble. It would be wonderful on so many breakfast staples — be it oatmeal, plain yogurt, toast, scone or bagel. Or even drizzled over roasted squash.