Asian Style Grilled Salmon

salmon, recipe, seafood, fish, fruit spread
In a medium bowl combine the following:
2 Tbsp Just Jan’s Tangerine Marmalade
2 Tbsp Rice wine vinegar
2 Tbsp Soy Sauce
1 tsp Sesame oil
4 drops chili oil
1 tsp grated ginger
1/2 tsp lemon juice
zest of half lemon
1/4 tsp chili flakes
1/4 tsp fresh ground pepper
pinch salt
Pour 1/3 of marinade in a flat baking dish and place the salmon skin side up for 30 minutes.  Depending on the thickness of the fish, you can turn it on it’s sides to marinade as well.
Prepare the grill or a grill pan and on medium heat cook skin side down until the salmon is done.  It should be slightly firm to touch.
We served this with red Quinoa and our spicy grilled mixed veggies.

Just Jan’s Sangria

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The perfect refreshing cocktail for parties, picnics or to have on hand to sip in your comfortable lawn chair after yard work.

Just Jan’s Sangria

1 bottle fruity red wine

4 oz. vodka (or brandy)

1/4 c. Just Jan’s Seedless Raspberry Spread

1/4  c. Just Jan’s Tangerine Marmalade

1 c. sliced citrus (meyer lemon, orange, lime, lemon)

Juice of a whole orange

Juice of a lime


splash of mineral water or club soda

In a pitcher combine the red wine, vodka (or brandy) Just Jan’s Seedless Raspberry Spread, Just Jan’s Tangerine Marmalade, orange juice, lime juice.  Chill until the flavors are melded.  (4 to 8 hours)  Serve in an ice filled glass with a splash of fizzy water.

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Serve at Summer BBQs, take along in mason jars to picnics.


Tangerine Marmalade Dark Chocolate Spoons

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For a little something sweet and very decadent.  Make these artistic Tangerine Marmalade Dark Chocolate Spoon “one bite” treats.

Why stop with Tangerine Marmalade when Just Jan’s has Seedless Raspberry, Apricot, Mango and even Meyer Lemon Curd to pair with rich dark chocolate.  Fun and impressive on a dessert table, or a flavorful addition to stir into a hot drink.

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Melt some good quality chocolate in a double boiler until just melted.  Spoon up your favorite flavor of Just Jan’s Fruit Spread and dip into the melted chocolate.  Place on a parchment paper lined tray.  Refrigerate until ready to serve.

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Matzo Brei

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Matzo brei is a classic Passover dish made with matzos and eggs.  It’s usually eaten for breakfast, but there are many variations both sweet and savory to top this traditional dish. You can serve it anytime you like.

We added a bit of Tangerine Marmalade to the egg mixture to give it a little extra something and then topped it in two not so traditional ways. Whether you’re in the sweet camp or the savory, this creation is sure to satisfy your nostalgic cravings or introduce you to something new.

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Matzo Brei   (Rhymes with Fry)

5 sheets Matzo broken into pieces

1 c. of hot water

3 eggs

1/2 tsp. kosher salt

2 Tbsp. Just Jan’s Tangerine Marmalade

Spread the matzo pieces in a baking dish large enough to spread them in one layer.  Pour the hot water over the cracker pieces until they are covered and let them sit for a minute or two.

Whisk the eggs, salt and marmalade in a bowl.  Pour egg mixture over the softened matzo and combine.  Set aside.

Melt the butter in a non-stick skillet over medium heat.  Put the matzo mixture into the pan making an even layer.  Cook undisturbed for about 5 minutes.  Place a large dinner plate over the skillet and invert the brei onto the plate.  Flip the brei back into the pan and cook until golden brown.  About 7 to 8 minutes on that side.

Slide the brei onto a cutting board and cut into wedges.  Serve warm with your desired topping.


Sweet:  Sprinkle with cinnamon and sugar and top with any flavor Just Jan’s Fruit Spread, creme fraiche, toasted nuts

Savory:  Salt and pepper, creme fraiche and Just Jan’s NEW product coming soon.  Balsamic onions.

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