The Sqirl Jam Book: Jelly, Fruit Butter, and Others by Jessica Koslow

    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: raspberries; sugar; lemons; vanilla pods
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Notes about this book

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Notes about Recipes in this book

  • Blackberry-Meyer lemon jam

    • wcassity on September 05, 2022

      Great!! Added extra sugar.

  • Rhubarb jam with lime zest

    • EmilyR on July 14, 2022

      I very slightly reduced the sugar and put slightly more lime juice in... it's tart with a seemingly nondescript flavor. Not bad, but just rhubarb and lime. It does pair very well with the Nutter Butter peanut butter wafer cookies for a PB+J dessert of sorts.

  • Meyer lemon-kiwi marmalade

    • jluvs2bake on December 12, 2021

      Potential & will make again but had issues. 1st, reserve in separate bowl all juice from cutting the lemons. I saved it carefully & put in w/lemons to soak overnight, but all that's discarded after cooking. My fault for not clearly reading the instructions, although nowhere does it say to save that juice, & you need juice later. 2nd, I used weight measurements of fruit -- actually about 50-75g more than called for -- but ended up with less than 75% of what it said after cooking. (Information on % of fruit to sugar was helpful with that.) 3rd, the marmalade was at the right temp & had changed color but still wasn't jelling. After 3rd freezer test, it did lightly "brow" but didn't hold. Was getting another shade darker, so I finally added about 2 tsp Sure Jell & boiled a minute at most. Maybe if I'd left it it would have jelled, but I needed it and didn't have the time to redo if it didn't. Final result more bitter than I'd like. Maybe because lemon juice was in soaking liquid overnight?

  • Sour cherry jam

    • metacritic on July 10, 2021

      Having only made jam from Christine Ferber, I was/am keenly interested in other recipes. This one used one of my favorite fruits -- sour cherries -- and otherwise was utterly straightforward. This cookbook was pilloried when it came out but I have to say that this recipe quite simply works. The texture is ... jammy. The flavor is the essence of cherry. I'll store these jams in the fridge given sugar levels, and the great failure of the book is in not emphasizing that most of these jams must be refrigerated due to low sugar levels. I've only made jams with much higher ratios of fruit to sugar but will work through this book a bit more to better understand how jams set, how to cook them, and when to veer from the recipes of Ferber, whose flavor combinations are unmatched but the cooking instructions don't always yield jams with the texture I seek.

    • metacritic on July 22, 2021

      I made this jam with a second batch of sour cherries. I had enough for a 1/2 recipe and threw in a splash of rosewater in order to evoke prior trips to Istanbul. It set perfectly and the taste summoned me back to breakfast on rooftops, eying the Hagia Sofia and the Blue Mosque. What a treat.

  • Blenheim apricot jam

    • metacritic on July 10, 2021

      This was very good, perhaps not quite as pure as what I get from Christine Ferber's recipe for apricot jam. I used a vanilla bean, not called for in the recipe, and 60 percent sugar, rather than 55 percent vs fruit. The texture is perfect. I think I might have preferred to turn down the heat for the last 15 minutes so as to get a less caramelized sugar. That said, my partner thought the jam just right. I'll try another with lower heat and with a splash of rosewater, rather than vanilla, and report back.

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  • ISBN 10 1419735330
  • ISBN 13 9781419735332
  • Published Jul 21 2020
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

"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. The Sqirl Jam Book 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 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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