The Sqirl Jam Book (Jelly, Fruit Butter, and Others)

My recommendation: This is an artsy cookbook, with a beautiful layout and photography. It includes great stories about sourcing fruit in Southern California, along with unique flavor combinations and helpful tips on blending fruit for jam making. I really like this book—it’s one of my go-tos when I’ve got a box of fruit that needs to become jam. I make several recipes from it every year.

Book Description: “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 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 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.

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