This story is a component of the feature “Seasons of Preserves: Stone Fruit,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.”

If all this talk of jam has you scrambling for a spoon and a jar, here are some of the best stone fruit varieties you can buy in the Los Angeles area from restaurants, farmers markets or directly from the makers online.

Sour cherry spread from Destroyer restaurant

Jordan Kahn uses both Montmorency and Schattenmorelle cherries from farms in both California and Michigan to make his sour cherry spread. The texture is similar to a chile paste with nice chunky pieces of cherries throughout and it has a sharp vinegar tang (peach vinegar is one of the ingredients). Kahn suggests toasting a piece of sourdough country bread and topping it with sliced avocado, salt and a smear of the spread on top, or using it on a sandwich with turkey, brie and arugula, on a charcuterie board or on top of yogurt.

Available at Destroyer, 3578 Hayden Ave., Culver City, (310) 360-3860, destroyer.la

Honey nectarine jam from Coldwater Canyon Provisions

Rondo Mieczkowski says he almost didn’t make his Honey nectarine jam because he was worried people would think he used honey. “We’re all vegan and everything we make is vegan,” he said. The honey in the name is for the Honey nectarine variety he uses from K&K Ranch in the Central Valley. This year’s remaining jars are from last year’s crop, but Mieczkowski is in talks with the farm to see if there are enough to make more. The jam is thick — even more so if you store it in the fridge — like a cross between a jam and a jelly. It’s floral and sweet, with the nectarine shining through. Mieczkowski suggests putting the jam on toast with butter, or on ice cream or a cheese platter. And if he’s out of the Honey nectarine at the market, try the apricot.

Available at local farmers markets and via the website, (818) 235-2332, coldwatercanyon.etsy.com

Plum jam from Gjusta

“If we feel the fruit is correct or ripe for jam, then we just go for it,” says Gjusta chef Nicky Pickup. “We’re very much driven by what comes from the farms.” Sam Rogers, who buys the fruit for the Gjelina Group, says she buys the plums used in the Gjusta jam based on what’s plentiful that week, providing Pickup with a steady supply of Santa Rosa and Black Splendor plums to work with in the summer. Pickup makes small test batches and then adjusts the lemon and salt based on the fruit’s natural acidity and ripeness. A recent batch of plum jam had a gorgeous deep-purple color and a texture that offered a little surprise in each spoonful, with bits of skin and fruit throughout. Pickup likes to spoon the jam on top of other fruit. Rogers prefers the jam on savory dishes like pork chops.

Available at Gjusta, (310) 314-0320, 320 Sunset Ave., Venice, gjusta.com