So when I learned that Ferber's jams are now available throughout the United States from an online retailer, I promptly ordered a half-dozen jars, eager to finally give them a try. They were everything I had hoped for and more. Caramel—apple (pommes d'Alsace et caramel), a confit of julienned fruit in amber jelly, transformed a slice of wheat toast into apple pie. The meltingly soft berries in the strawberry (fraises d'Alsace) jam, eaten right off the spoon, tasted luscious and rich, as though they'd been poached in butter. A Christmas jam (confiture de Noel) mingled a bevy of dried fruits, almonds, and walnuts with spices such as cardamom and star anise in a confection that would be at home on a cheese plate. And whole sour cherries (griottes d'Alsace), with savory notes of wine, vinegar, and bitter almond, called out to be served as a condiment for meats and poultry.