The Sqirl Jam Book (Jelly, Fruit Butter, and Others): Modern Jamming, Preserving, and Canning

This collection of jam, jelly, fruit butter, and bread recipes from James Beard-nominated chef Jessica Koslow is sure to brighten up your cookbook collection and fill your kitchen with delicious smells and even more delicious flavors. Founded in 2011, Koslow's Los Angeles restaurant Sqirl is all about the jam. Made from unusual and fragrant combinations of fruit, the jams and bread recipes in this book will inspire you to create your own unique varieties and variations. The Sqirl Jam Book is filled to bursting with gorgeous color photography and dozens of recipes that are sure to delight.

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