Josephine's Feast jams, jellies and marmalades

Small-batch jams, jellies and marmalades made within biking distance of Local Technique headquarters by a veteran of the Bouley restaurant system. These are Brooklyn's answer to the legendary preserves of Christine Ferber in Alsace. All jars are 8 fluid ounces.

For ideas on cooking and baking with preserves of all kinds, pick up a copy of Jam Bake by Camilla Wynne.

For tales of working at Bouley by a fellow alum, see Give a Girl a Knife by Amy Thielen.