Boiling Down to Good Flavors: The Specialty Jams of Josephine’s Feast *food curated*

Our VideosBy Liza de Guia on Dec 23, 2009
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When the cold winter arrives, fresh jams and preserves also make their entrance, satisfying personal cravings for the sweet flavors of summer and fall that are no longer vine ripened. Making preserves is tedious, yet rewarding, for if you have mastered the alchemy, you have mastered the creation of heightened flavor – a process specialty jam maker Laura O’Brien has perfected over 18 years of experimenting with ingredients.

In Summer 2009, Laura founded Josephine’s Feast, a new specialty food company built on a passion for preserves and jams. She handcrafts small batch flavors inspired by the fruits and farms found in her New York region- the East End and North Fork of Long Island.

Laura is on a mission to make unique, giftable “flavor creations” for food lovers to enjoy “one teaspoon at a time” or “one jar in a sitting”! Come watch as she shares the secrets to her popular Four Berry Preserves and find out why preserving seasonal ingredients is her passion.

For more information on Josephine’s Feast or to purchase her preserves and jams online, visit: http://www.feastnewyork.com.

Thank for watching food. curated. Wishing you a Happy Holidays!!

Comments

  1. Robbie says:

    Great story. I always learn something from your videos. Now I need some jam too.

  2. michele says:

    I really enjoyed this piece and felt an instant bond to her and her process. I too am creating a handmade, artisinal product, a San Francisco BBQ sauce. You know of my husband, Chef John at foodwishes who’s a big fan, and I too wanted to share my appreciation for your work highlighting passionate people’s connection to their visions of quality food, thank-you for all you do!

    • Liza de Guia says:

      Thanks Michele! I’m so glad there are people out there eager to see the passionate process that goes into making good food. It’s really exciting to be able to be there when it happens. I appreciate you taking the time to watch my little videos. Means so much! AND there’s so much more to come in 2010! Can’t wait!

  3. Heesa Phadie says:

    That looks so incredibly delicious. Good thing it’s almost teatime…I need some scones and crumpets now to go with the jelly.

  4. Lara says:

    Liza – love seeing The Artisan Baking Center featured in so many of these videos! Spent many, many hours in that place…watching so many talented people turn dreams into reality. Also loving your website. Trying to catch up on everything I have missed over the past few months. Man, you have been busy! Keep up the incredible work.

  5. I watched your show for the first time today. It is very interesting as I love jams and jellies. The only problem I have is your hair – I don’t understand how you can cook and make food that is to be eaten by others with your hair flying all over the pots. I always remembered cooks wearing hair nets – I know that is not required today but it is up to you to make sure your food is pure and clean. Keep up the good work in making your foods.

    • Liza de Guia says:

      Hi Betty! When we do a food shoot, sometimes we change the rules so people can look better on camera. Usually hair nets are worn. Appreciate your concern though. And so glad you watched. Thank you so much!

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