"The process of making by hand is important," Laura O'Brien says. And she puts her money—and time and energy—where her mouth is. O'Brien's jams and preserves for her company, Josephine's Feast, are "all hand made," cooked in copper pots using fruit that was chopped by hand and, in many cases, from fruit that she picked by hand. In addition, she makes her own pectin using apples from a 100-year-old tree on her Southampton property. More

Well, when the dead of winter means no fresh fruit, you can always open that jar of preserves. Here, in Food Curated's latest video, documentarian Liza de Guia takes us behind the scenes at New York City preserves purveyor... More