Jam is the Sqirl creation story. Now an internationally recognized breakfast and 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 directly support 40+ local fruit farmers in California, all within a 350-mile radius of Sqirl's kitchen. We only use fresh fruit: always organic or from farmers with thoughtful farming practices. We never use frozen fruit or packaged purees or commercial pectin. We only use Wholesome Sweetener Organic Sugar. We make all jam in-house at a state-of-the-art wholesale manufacturing facility under a Processed Food Registration License. (We do not co-pack.) We also monthly profit share with our entire team of jam makers. We are dedicated to preserving unique and rare varieties of produce. We intentionally purchase entire crops of farmers’ fruit that do not have a home in restaurant kitchens due to the current pandemic. Our products are nut-free and gluten-free.