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The blenheim apricot was once considered the "lord of California's apricot orchards." But this sweet and tart apricot with an intense honeysuckle aroma has found itself on the Slow Food International's Ark of Taste - a list of over 200 foods in danger of extinction. In the time we live in, it happened easily enough -- the blenheim lost out to earlier-maturing and more transportable varieties. SQIRL found one farm near their kitchen selling blenheims this year: "The Blenheim King," Michael Cirone of See Canyon. Beautiful, dry farmed stone fruit with intense concentrated apricot flavor. The result is an intensely rich jam in both texture and in flavor. Ingredients: Dry-farmed Blenheim apricot, cane sugar, sorrento lemon juice Farmers: Forcefield, Rancho del Sol

Meet the Maker

Founder Jessica Koslow has her roots in pastry, but was drawn to the local produce in California.

Green Story

LA-based Sqirl jams, jellies, and marmalades are made with produce from local family-owned farms that practice sustainable, certified organic methods. The fruit is preserved with a minimal amount of organic fair trade can sugar and naturally occurring pectin, and preserved in copper jam pans that are made by a nearby coppersmith. Her preserves take no shortcuts and can take up to three days to produce – they remind us to slow down and enjoy life sometimes, spread on toast!