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Christine Ferber's jams are often thought to be the best in the world. Seasonal fruits are harvested from local fields and forests, and cooked daily in small batches – never more than four kilograms together in a copper cauldron. All are produced in their small kitchen in the small village Niedermorschwihr nestled in the heart of the vineyards in Alsace. And Christine rises at 5.30am every morning to tend to the fruit herself. Availability of the jams varies season by season. 

There is also a range of Middle Eastern jams and preserves from Lebanon, using some of the finest local ingredients. Rich in dates, honey and almonds Mymoune's preserves are very special. Plus raw Spanish honeys and those infused with chilli.