Sqirl subscribes to the philosophy that as far as fruit preservation goes, nothing beats tradition. Their jams, jellies and marmalades are made with produce from family-owned farms that practice sustainable, certified organic methods that are in close proximity to their kitchen in Los Angeles, California. Sqirl only works with farmers who cultivate their land with the intention of letting the product (many of which are heirloom varieties on the Ark of Taste) speak to its environment. The fruit is then preserved simply with a minimal amount of organic fair trade cane sugar, naturally occurring pectin and carefully preserved in copper jam pans handspun by a nearby coppersmith.
Long Beach-born jam-maker Jessica Koslow spent time working in pastry at the James Beard award-winning restaurant Bacchanalia in Atlanta, Georgia. When she returned to California, Jessica was attracted to the diversity of local produce – beautiful and honest snapshots of the states vigorous growing seasons.
Her preserves are made without shortcuts. In order to maintain the brightness of the fruit a batch can take up to three days to produce. The results are meticulously crafted preserves that not only portray the wealth and diversity of California's crops and its generous seasons, but also remind us of the value in the antique process of preservation.
Here at the store we LOVE SQIRL products. This Dry Farmed Blenheim Apricot preserve is like eating the most perfectly ripe and delicious apricot. So decadent and sweet, this thick preserve will awaken your tastebuds. Put on ice cream, pair with a mild sheep or goats milk cheese, or on a crunchy baguette with melted french butter. Once you try it though, it may be hard not to find the nearest spoon and eat it straight from the jar!