Sqirl Away. Modern Jamming, Preserving, and Canning

"This is food whose time has come," declared Mark Bittman about Sqirl, the much beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to.
Sqirl began with jams-organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet-the kind of jam you eat with a spoon. Sqirl Away collects Jessica Koslow's signature jellies, preserves, and jams into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their