Before Sqirl became the hippest brunch spot in town, and before its chef, Jessica Koslow,became the brightest rising star in California's culinary constellation, it was a jam company. Crafting in her kitchen, Koslow birthed seasonal fruit spreads in fashionable jars offered at lucky local farmers markets — these became our first introduction to her hyper-local style and penchant for Southern California's sun-kissed harvest. Sqirl, of course, gets its jam on. Those hankering for a taste of the cafe — who want to skip the ever-growing line snaking out the door — can get Sqirl delivered direct to their home (or their homies) with a two-pack of the latest seasonal jams every four or six months, or for an entire year. Order, or gift, the carefully created preserves with Koslow's signature creative offerings such as the hybrid plum/apricot aprium, Persian mulberry, raspberry cardamom or “shady lady” tomato.
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