-
Sqirl - Organic Boysenberry Fruit Spread
Regular price $16.00 USDRegular price -
Sqirl - Strawberry & Rose Geranium Jam
Regular price $16.00 USDRegular price
About Sqirl
- Based in
- Los Angeles, California
- Known for
- seasonal small-batch jams
Before Sqirl was a restaurant, it was a jam company. Jessica Koslow learned preserving as a pastry chef at Bacchanalia in Atlanta and later completed the UC Cooperative Extension's Master Food Preserver program. She ran Sqirl as a small-batch preserves company out of a kitchen in Silver Lake, and named it for squirreling food away for later.
In the early years the jams were cooked in copper pots made by a California coppersmith, with fruit from within about 200 miles and minimal sugar. Some early jams paired fruit with another flavor, such as Nagami kumquat with chamomile.
Sqirl questions
What is a Master Food Preserver?
The Master Food Preserver program is a University of California public service program run through county Cooperative Extension offices. Volunteers receive extensive training from the university in home food preservation, then help Californians use research-based practices to preserve food safely at home. Jessica Koslow completed the program in Sqirl's early years.
How does Sqirl approach sugar in its jam?
Most jams are preserved by sugar, according to the National Center for Home Food Preservation at the University of Georgia: plenty of sugar helps keep jam from spoiling, and jams made with less of it can lose color, texture and flavor sooner and may keep for a shorter time in the refrigerator. In Sqirl's early years, Jessica Koslow cooked her jams with minimal sugar.
