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 Ferber's small kitchen in the village of Niedermorschwihr, nestled in the heart of the vineyards in Alsace. Christine rises at 5:30am every morning to tend to the fruit herself. Availability of the jams varies season by season.