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Recipes — Dessert RSS

Lemon Berry Whip

1 cup whipping cream1⁄2 plus 2 tablespoons Meyer lemon curd1 tablespoon confectioners sugar3 cups fresh berries (I used raspberries and blueberries) DirectionsWhip the cream on high until stiff peaks form. Mix in the confectioners sugar and fold in the lemon curd. Put the cream and curd mixture in a plastic bag and cut a small tip off one corner. Using the plastic bag or a pastry bag, pipe a small amount in the bottom of the glass or 8 oz mason jar.Use enough to cover the bottom of the jar then start layering with the berries then cream until you get to the top of the jar. If you like you can place a ribbon around the top for a...

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Lemon Curd Ice Cream

Lemon Curd Ice Cream Makes about 5 cups Ingredients: -1 cup whole milk -6 tbsp white sugar -Pinch of salt -2 tbsp vanilla extract -2 cups heavy whipping cream -2/3 cup Just Jan's Meyer Lemon Curd Directions: 1. In a medium bowl, use a mixer on low speed or a whisk to combine the milk, sugar, and salt until the sugar is dissolved. 2. Stir in the heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight. 3. Churn according to your ice cream maker's instructions. 4. Scoop half of the ice cream into a freezer-safe container. Dollop half the lemon curd over the top and fold in with a spatula. Repeat with remaining ice cream and lemon...

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Spiked Raspberry Hot Chocolate

  3 Cups whole milk  ¼ cup bittersweet chocolate ¼ - ½ cup semi sweet chocolate ⅛ tsp. Cinnamon 2 oz. Whiskey (optional) 4 Tbsp Seedless Rasbperry Spread Whipped cream (option) In a medium saucepan, bring the milk to a simmer over medium low heat. Whisk in cinnamon and stir occasionally so the milk doesn’t boil. Add the chocolate and continue to stir as the chocolate melts then add the raspberry spread and mix until smooth and creamy. Remove from heat and strain through a fine mesh strainer.  Stir in the whiskey and pour into small mugs, spoon some whipped cream on top and sprinkle with a dash of cinnamon. Great for dessert, cozy by the fire, chocolatey goodness.

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Viennese Cookies with Marmalade

Viennese Cookies with marmalade (adapted from Beverly Stirrat British Columbia) Ingredients: 1 stick + 2 Tbsp unsalted butter (room temperature) 2.5 oz granulated sugar 1 ⅛ cup all purpose flour (9.5 ounces) ¾ oz almond flour*  ½ - ¾ cup Just Jan’s Tangerine Marmalade 1 cup dark chocolate chips 1 Tbsp. coconut oil *grind whole almonds if you have them - it makes all the difference.  In a large bowl, cream together sugar and butter until light. Add the flour and ground almonds until mixed well and the dough comes together. You may need to add a little melted butter if the dough is too dry and won’t take shape. Cover and chill for at least 1 hour. Preheat the...

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Pumpkin Banana Bread with Chocolate Chips

  Pumpkin Banana Bread with Chocolate Chips 3 very ripe bananas ⅔ cup Just Jan’s Homestyle Pumpkin Butter 1 egg 1 ½ cups flour 4 Tbsp Butter, melted and cooled ¼ cup dark brown sugar, packed 1 tsp baking soda ½ tsp baking powder 1 tsp vanilla ½ tsp kosher salt 1 cup chocolate chips divided (¾ cup for the batter and ¼ cup for the top) Preheat oven to 350 degrees In a large mixing bowl, mash the bananas with a fork. Add the pumpkin butter and egg and either with the paddle attachment in a stand mixer or a fork mix thoroughly. Add the melted butter and vanilla, mix. In a separate bowl, combine the dry ingredients then...

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