Orchard-sweet, honey-like, royal.
About the Fruit
Blenheim’s hail from Europe about 200 years ago, flourishing in the garden at Blenheim Palace in England (birthplace of Winston Churchill!); they became U.S. imports in the 1880’s, arriving in California and spiking in production during WWI until a halting of imported dried fruit from Europe mobilized Sacramento and Santa Clara valleys to begin growing hefty amounts of them.
Today, Blenheim production is quickly decreasing by the thousands do to the uprooting of trees to make room for commercial development; additionally, due to their minuscule shelf life, major chain grocery stores more than often opt for the more shelf-stable varietals of apricots.
Once Blenheim’s are off the tree, they start to disintegrate! So we gently gather these beautiful rosy-golden babes from either Mike Cirone at Canyon Ranch or Flora Bella (depending on the time of year) and can as much as well can before they return to the grand Mother Earth!
*Dry-farmed Blenheim apricot, *cane sugar, *Sorrento lemon juice
Jam is the Sqirl creation story. Now an internationally recognized breakfast + lunch restaurant in Virgil Village, Los Angeles, Sqirl started as a tiny jam company. And everything since then has radiated from our jam-making genesis. Sqirl jam has become much more than capturing in-season, of-the-moment fruit. It has always connected us to the seasons, to the farmers. And now, more than a decade later, it’s a holistic part of everything we do every day. The journey of a piece of fruit from flower to jar touches many hands: at the farm, within our kitchen, and finally to wherever a jar is squirreled away. Sqirl jam is meant to celebrate each one of those hands. We: