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For me Fall is the colors of the changing leaves, it’s the crispness in the air, and flavors that seem to warm you from the inside.  When Sur La Table approached me about making a pumpkin butter, I was excited to be trying something new.  I had never made a pumpkin butter before, but I knew what I wanted the flavor to evoke; Fall.  Pumpkin is a Fall staple, from pies to bread to coffee, Pumpkin is everywhere.  With that in mind we decided to look for ways to use our Pumpkin Butter that may not seem so obvious. Since I started Just Jan’s I’ve always touted the uses of our spreads as going beyond the ordinary, my Pumpkin Butter...

We made this recipe in honor of National Bourbon Month. A fun way to start your day and finish the weekend! Bourbon French Toast 2 eggs 1 teaspoon Vanilla 1 tablespoon cinnamon Fresh nutmeg, about a teaspoon 4 tbsp butter 2 tbsp heavy cream Bourbon (we used Knob Creek, about a shot, or as much as you like) You can use whatever bread you like, we used a french baguette, sliced on a bias. Whisk together the eggs, vanilla, heavy cream and bourbon, then add the cinnamon and nutmeg. Whisk again until combined. Set aside.In a cast iron skillet or large pan heat up 3-4 tablespoons of butter. Do not turn the heat up too high or the butter will...

Usually Whiskey Sours come from a mix that is overly sweet and syrupy. This recipe takes the best ingredients, including Just Jan’s Apricot Fruit Spread and uses them sparingly for a refreshing and easy to make Whiskey Sour. For this and other amazing cocktail recipes visit The Drink Blog.

Homemade Creme Fraiche  1 Pint Heavy Cream 3 Tbsp. Buttermilk Simple put the cream in a clean jar, add buttermilk and let it sit out on your counter for 24 hours.  Give it a stir if you like.  You should have a jar of creamy tangy goodness.  The good bacteria introduced into the cream by the buttermilk makes it tangy the cream gives it the richness much like sour cream yet SO much better. The creme fraiche will last for about 2 weeks in your refrigerator.  Once you have it, there are so many ways to add it to recipes and enhance anything from soups to kicking up whipped cream.

(Adapted from Oprah Magazine)Pre-heat oven to 425 degrees2 Sheets of Puff Pastry (thawed according to pkg. directions)1/2 c. Just Jan’s fruit spread (warmed just a bit, microwave is fine for this)Dust cutting board with a bit of flour.Place one of the sheets of puff pastry on the cutting boardSpread a thin layer of Just Jan’s Fruit Spread on the sheet of puff pastryTop with remaining sheet of puff pastryGently press down on surface to seal sheets togetherUsing a pizza cutter, cut into stripsTwist each puff pastry strip and place on parchment lined baking sheetLeave room on the sheet between each strip (about an inch)Bake for about 15 to 17 minutes until they begin to puff and brown.The Jam Straws pictured...