Masumoto Golden Sweet Apricot - Noyaux Perfectly named, this apricot is gorgeously golden in color with an over the top sweet apricot flavor. Precocious, setting full crops even in the 2nd year. Golden Sweet apricots are a great canning apricot as it carries a balanced tart-sweet finish. We marry this fruit with their Noyaux, hand cracking the Apricot kernels for their 'almonds,' which we first toast and then steep into the preserve as it cooks. Masumoto Suncrest Peach + Zab's Collab Masumoto Family Farm, one of the most incredible certified organic stone fruit farms in all of America, shipped us 2000 lbs of stone fruit this summer, including these gorgeous Sun Crests. Married with Zab's St. Augustine Datil Pepper Hot Sauce, this special collab is friendship with a Southern-style kick. Spread in a Havarti sandwich, add a sweet & spicy dollap to go along with your eggs, bacon & morning toast or have it dance with a protein at dinner time. Organic Blackberry + Meyer Lemon We love the marriage of these juicy blackberries with the floral and more fragrant Meyer lemon. This jam is easy to love. Seascape Strawberry + Rose Geranium Seascape strawberries are big and juicy and their plants bear fruit over a long season, which makes them perfect for our most popular jam! Rose Geranium, which finds itself most often distilled for use in the perfume industry, is instead steeped in the seascape strawberries for a day, pulling beautiful rose scents and notes into the preserve. Meyer Lemon Kiwi Meyer lemon kiwi jam is the closest thing we'll find to a party right now. Meyer lemons from rick’s produce married with wild river kiwis is honestly one of the most challenging preserves we make and also one of the most rewarding. it is as unique as it is delicious. Blueberry + Rhubarb We all know everyone loves the combination of strawberry and rhubarb, but in California when Mendoza Farms showed up at the market with bright, tender stalks of rhubarb just as the ripest most plump blueberries are coming in, we thought—why not marry these two seasonal beauties and see what happens? The result: a textured jam full of just the right amount of sweet and acid notes. It’s surprisingly…wonderful. Strawberry Rhubarb Classic and a crowds favorite jam. Strawberries delivered to our door from the wonderful Gutierrez Farm, while our rhubarb is harvested by Elva Galiano from Trevino Farms. Masumoto Nectarine + Peach Leaf The end of Summer is upon us and our newest combination of Le Grand nectarines from Masumoto Family Farm and toasted peach leaves, results in a richer, nuttier nectarine jam. Raspberry + Vanilla We get our raspberries from Pudwill Farms, the only farmer we know who harvests large amounts of berries and who’s always at the Santa Monica Farmers Market, rain or shine! Our organic Tahitian vanilla beans come from Heilala, which, added to the delicate raspberries creates a beautiful aromatic fusion. Yuzu + Passionfruit Marmalade Made with love by combining certified organic yuzu from Rancho del Sol with Rincon Tropics passionfruit. Enjoy the yuzu fruit in all of its forms (finely cut rinds, membrane, its pectin and juice-they gave so much of themselves!) and the sweet, gooey innards of the passionfruit to make a jam that is perfectly tart and floral. Sqirl is an LA based cafe that produces preserved goods including jams, ferments, and other provisions out of local and organic ingredients. Jessica Koslow is the owner and provides exciting flavor combinations that capture the taste of the seasons.
