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Apricot Pepper Glazed Tofu

  When coming up with a recipe that uses my Apricot Pepper spread, I thought about a recipe my daughter made for me recently. It was a savory, slightly sweet and spicy sauce that caramelized around the crispy tofu and when drizzled on top of the rice made a delicious and very flavorful dish. Ingredients: 1 package (14 oz) extra firm organic tofu 2 Tbsp vegetable oil 1 tsp. sesame oil ¼ cup shallot finely chopped 1 cup long grain rice  ½ cup frozen peas ½ cup red bell pepper, chopped 1 cup coconut milk 1 cup vegetable broth 3-4 Tbsp Jerk Seasoning (I used Rondeno Culinary Carribean Jerk Spice Rub) 1 Tbsp fresh lime juice ¼ cup Just Jan’s...

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Just Jan's Tropical Cooler

2 oz Hpnotiq1 oz coconut rum 🥥1/2 oz lemon juice 🍋1/2 oz pineapple juice 🍍Spring of fresh basilMix all ingredients except the basil in a shaker with ice, pour, add the basil and enjoy!

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Just Jan's Strawberry Margarita

  Strawberry Margarita Just Jan's style Ingredients: 2 oz tequila1 oz Grand MarnierJuice of one lime1-2 Tbsp Just Jan’s organic strawberry spread Fill shaker with ice and add ingredients, shake until mixture is combined. Pour and serve.  Optional: pour mixture including ice into blender and blend until smooth. 

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Vodka Jan-berry

  Put the following in a cocktail shaker:2 Tbsp Just Jan’s seedless raspberry spread2 oz Vodka3 oz Cranberry Raspberry JuiceShake with ice and pour in your glass of choice.Finish with a splash of club soda and a squeeze of lime. Garnish with mint and enjoy

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Pineapple Rum Flurry

Ingredients: 2 oz light rum juice of one lime 1 oz. pineapple curd 1 oz. triple sec (or Grand Marnier) 5 Mint leaves Preparation: In a blender combine the first 4 ingredients with about a cup of ice and blend until the ice has been crushed and the appearance of the drink is light and foamy. Muddle the mint leaves in the bottom of a tall glass, then pour the cocktail mixture over the top. Garnish with a slice of lime or additional mint leaves. Cheers.

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