Who wouldn't want all the colorful bounty of the Bay Area served up on a nice piece of toast (preferably sourdough, in our case)? Meyer lemon, Santa Rosa plum, pear, apple, mild pepper, lime, nectarine, grape ... these fruits (plus pineapple, kiwi, rose petal, lavender, and blueberry) are gathered from backyards and garden plots by the ever-foraging Aunt Kitty, a.k.a. Kitty Myers of San Francisco's Sunset District, and transformed into the most spectacular jellies imaginable. The secret is not simply organic; it also lies in the unique combination of two or three parts fruit to one part sugar, allowing a lush effulgence of natural flavor. Besides delicious marmalades packaged in distinctive little Mason jars and sold in local cafes and grocery stores, Kitty's homegrown company, Aunt Kitty's Kreations, also supplies apple and mango chutney, piccalilli and cranberry-orange relish, and even fudge. According to legend, many of Aunt Kitty's products were actually developed in her church's basement — maybe that's where the wholesome flavor comes from?