Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. 
 
The Sqirl Jam Book collects chef Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.
 
Written by Jessica Koslow
 
256 pages.