Just Jan’s: Jams, Preserves, Curds, Marmalade……Fruit Spreads and More #Review! Plus, a Meyer Lemon Sponge Cake #Recipe

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Being a fruit lover and especially when made into purees and spreads, the one thing I find difficult in locating, is good jams and the such. The market is flooded with everything from gourmet brands, local “Farmers Market” varieties, to the common major brands and store brands. You flip a jar over and you find that there is much more going on than just the fruit. Heck, sometimes even the fruit itself is last on the list and I’m sorry but when you advertise a spread as Raspberry, but you start with apple, pear, and white grape……I may smell Raspberry in the jar but that is as close as I may be getting to one! Jars of shame is what they should be called! I no longer even venture further if the list of ingredients starts wrong, no matter the art/picture in the front, if the prominent fruit pictured is not the only fruit being used. You tell me Raspberry and the next question should be with seeds or seedless? Not, red dyes, strawberry as a filler, and flavor enhancers, plus an emulsifier here and there to hold the lab experiment together. I desire simple, real and honest ingredients.

 

When Tryazon offered me the Just Jan’s campaign, I first did some nosing around. I did not want to take a spot away if in the end by just looking at the list of what makes this stuff…..well, is not to my liking. I first spot the “About Us” page and notice that Jan started this company in 2012. Has a dog in the picture (always a plus) and I see no preservatives, 14% lower in sugar and refusing to compromise quality or flavor. Okay, Jan, you are my long lost twin! I found ya! So, I quickly sign-up and especially when the Fig fruit spread and Lemon curd were the focus of the campaign. Hard finding a good fig spread. So many are figgy jello like spreads that sort of spread in a lumpy manner even though they have few seeds and fruit. It’s like the sugar water they made, found a way to keep together wants to stay forever together. It then tastes like if someone just took fig juice and jarred it. No backbone to the product and it’s really mostly water and sugar…..oh, and some even get cute and add caramel coloring. The only thing cute is Jan’s dog and after that, she is serious about the 13 different products she offers.

Retail Price Point: $6.95 to $7.50 per jar.  Each jar measures a generous 10 ounces.  My gift pack is the “green gift pack“.  The green gift pack sells for just $15.00 and comes with 6 jars.  This pack includes, Kadota Fig, Tangerine Marmalade, Meyer Lemon Curd, Muscadine Grape, Apricot, and Seedless Raspberry.  They sell a red gift pack but it seems to be out of stock at the moment.

I started off with tasting the Lemon Curd. I buy two different brands and one being from Trader Joe’s. Jan’s has a more lemon flavor, is less yellow in color and less sweeter. The curd is lighter in texture too. This means I can have more options when using it. I decided from the get go making a marbled Meyer Lemon pound cake. As the days passed and I ate this curd. That seemed like the lazy way out. I wanted the spread to be the focus more. So, I changed it around and decided on a Meyer Lemon Sponge Cake! It’s still Spring and Summer is like right there, just a few inches away from getting into pool weather, so why not a more lighter and delicate dessert. This also allowed me to make Jan’s Meyer Lemon Curd the focal point. You also need no milk or butter because again, this about the Meyer Lemon Curd popping!

Let’s Begin……

Ingredients:

  • 2 eggs at room temperature (divided)
  • 3.5 ounces of Sugar
  • 1/2 a teaspoon of Vanilla
  • 1/2 a Zest of a Meyer Lemon, Sweet Lemon or just a normal Lemon
  • 1/4 cup of Lemon Juice from the lemon you used for zest
  • 1/2 cup of Cake Flour
  • Jan’s Meyer Lemon Curd (about a teaspoon to a tablespoon of spread per cakelette, so you will need 6 teaspoons or tablespoons because you add the amount you are comfortable with)

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This recipe is a super easy and fast to make. Set the oven to warm at 350 degrees and I used the Convection mode.

Then divide the eggs and first whip the egg whites until firm and form peaks. Not soft peaks or super firm ones, just peaks (somewhere in between). Scoop the egg whites out and set aside.

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Then add to the mixing bowl the 2 yolks, the sugar, the zest, the lemon juice and the vanilla. Whip for about a minute and stopping in between to scrape down and around, just so everything mixes well.

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Then in intervals, add 1/2 of the egg whites and 1/2 of the amount of cake flour. Whip quickly and stop the moment it combines about 75% of it coming together. Scrape down and around, and then add the remaining of the ingredients until combined.  Again making sure to not over whip. You can also try the folding technique if you do not trust yourself by folding in the egg whites and flour. This makes sure you do not break the cake batter.

Then take 6 (buttered or cooking spray) ramekins and fill them evenly with the batter. The batter should fill about 6 of the smaller ramekins leaving none to waste.

Bake for 15 minutes. Then take the almost set cakes out and add Jan’s Meyer Lemon curd to the center (amount of your choosing) and return to bake between 4 to 5 minutes.

You can eat them warm by flipping them upside down and they taste like a Molten Meyer Lemon cake that is moist and light in texture (airy).

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You can also eat them cooled by serving them in the ramekin and you can dust then lightly with powdered sugar or even serve them with ice cream. A dessert that is done in 20 minutes and gives you the option of eating both warm or at room temperature!

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Verdict:

Phenomenal cake!  You can make these cakes with pretty much any of Just Jan’s spreads.  The juice and zest are optional and you can add a little more vanilla, even orange zest with juice, extracts of different flavors, and so on.  Imagine a center dollop of Just Jan’s Raspberry in the center of a lemon flavored cake?  Replace some of the cake flour (about a 1/4 cup) with unsweetened cocoa powder and you can create chocolate sponge cakes!  The possibilities are endless and in 20 minutes, you are munching!  The Just Jan’s fruit spreads were very well received.  No one found a negative thing to say and the most common thing said, “so fruity and not sugary, I like that.”  It’s nice to know I am not the only one that found ways to avoid jams, preserves, and spreads because they just stopped being what they were suppose to be.  It’s a way to preserve a fruit so you can enjoy it at any season.  Just Jan’s did just that and in the good way!  Thank you Jan and cute dog 🙂

Connect with Just Jan’s and find your favorite fruit spread (plus they carry a few savory blends) at:

 

I received the above product(s) free of charge from Just Jan’s and Tryazon. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

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BetterBody Foods: PB Fit, Peanut Butter Powder and PB Chocolate Powder #Review Panettone Pound Cake #Tryazon

I have looked at powdered peanut butter but never actually purchased it. I sort of walked around it and wondered how it was when it reconstituted, how it baked when used in recipes, to even how it was when sprinkled over my morning breakfasts.  I even imagined mixing the powder with peanut butter, creating a grilled PB Nutty &J sandwich that would make everyone stand in lines to get their fix.  The BetterBody Foods PB fit is a brand that I saw was preferred mostly and touted as being the “must try” when it came to venturing into Peanut Butter powders.

Powdered Peanut Butter is not just one of those products that is made just so you can see if you can be done! It has it’s applications because I myself sometimes wish I could up the “peanut flavor” without having to add more nuts or even the butter itself. Formulations have doomed me when I cooked recipes or was experimenting and added too much peanut butter that created an unpleasant texture. From too much oil to even producing bake goods that baked up more like a crunchy paste than a bread or a cookie dough. Thankfully, our dog saves us when my PB creations have failed.

The BetterBody Foods PB fit is also a different product all together than what comes out of a jar and no butter knife required. You can easily add flavor and not sacrifice texture. You also have health benefits that come in to play that I had overlooked. The BetterBody Foods company powder offers:

  • A Gluten Free Peanut Butter Powder
  • Lower in Fats, which depending on the variety you buy that can be from 75% to 85% lower
  • 1/3 less calories per serving compared to standard peanut butter
  • Good source of protein and also fiber
  • The Peanut Butter powder is also natural with no artificial ingredients, dyes, or preservatives.
  • Simply Peanuts, Salt and Sugar made from non-GMO ingredients

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Okay, this Peanut Butter is a different nut all together in my book. It’s a cleaner and a more intense tasting peanut, so I opted to make a recipe and using the PB Fit powder because of the lower fat content but not lowered peanut tasting! With the holidays approaching, almond cakes and pound cakes are some of my favorite baked goods. They just go with anything from the seasonal fruits and berries, to just plain with a dollop of whipped cream or a warm sauce. I figured since I was being adventurous, why not make an Panettone Pound Cake and use a combination of products that are nut based.

Let’s Begin….

  • 7 ounces of Almond Paste (grated)
  • 2 sticks of Unsalted Butter (softened)
  • 3/4 cups of White Sugar
  • 4 Eggs (room temperature)
  • 1 drop of Lemon
  • 2 drops of Almond Extract
  • 1 tablespoon of Vanilla extract
  • 1/2 teaspoon of Kosher Salt
  • 1 teaspoon of Baking Soda
  • 4 tablespoons of PB Fit Powder (you can use plain or even the chocolate variety.  You can also divide the batch to make a marble cake by using both varieties)
  • 1 cup of Cake Flour
  • 1 cup of All Purpose Flour
  • 1/4 cup of Hazelnut Flour (ground hazelnuts)
  • Zest of one Orange (any variety you desire)
  • 1/2 cup of Milk (room temperature)
  • Optional 1/2 a cup to a cup of nuts like Pistachios to even mini chocolate chips.  You can even add candied fruits, dry fruits (imagine figs) and crystallized ginger in lower amounts.  You can also add slivered almonds on top when 1/4 baked through, and then make sure to cover (with foil) to avoid burning when they have toasted.

Set oven to warm at 325 degrees

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I start by grating 7 ounces of Almond Paste and added it to the butter and white sugar. Blend until creamy.  Add eggs to the butter mixture and blend again until smooth and combined.

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In a separate bowl, add zest of the orange to your dry ingredients (flours, Salt, PB Fit Powder, and Baking Soda) whisk, and set aside.

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Add extracts.  You then grab your dry ingredients bowl and in shifts add some of the dry ingredients and then some of the milk until all ingredients are combined.  Do not over mix, as this produces a dry cake.  You can then fold in the optional ingredients if desired.

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I use a large pound cake pan, but you can even use a cake pan and make two layers with the cake batter.  No rules here because I can imagine making a custard/pudding that would be divine with this cake.  You bake the cake for 60 minutes and if it starts to brown too much on top, cover with foil.  At the 1 hour mark, raise the temperature to 350 degrees and bake until done.  Cool for 5 minutes and then flip the cake on to a wire rack to cool an additional 1 to 2 hours before slicing.

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This cake is like a Panettone in flavor but with a heavier texture to resemble a pound cake, which has a crumb that can withstand more than the airiness you get from a Panettone batter.  You bake it slow to allow the flavors to build, the butter to brown, and to yield a moist pound cake.  Enjoy!

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Verdict:

So, it’s a product with the name PB fit and I made cake (I know)!  Well, I’m a girl that thinks even fit focused products can create magic with what is seen as naughty.  They talk about clean eating, well I think that applies to baking too.  Alienating a product because it carries the word “fit” would just be silly and the BetterBody food company is about making products better for the consumer, and I always say when you use top quality ingredients, you can never go wrong and this cake proves it!  It’s a little of naughty and nice to go with the holiday season.  The holidays are about experiencing flavors from pumpkin to dark chocolates, and peanut butter is no longer seen as just the “poor man’s nut”.  Many companies make exceptional peanut butters that are even considered gourmet creations.  BetterBody Foods, allows the consumer to take a known product that is just not like any peanut butter I ever tasted.  There is that cleaner taste that is more intense and closer to the nut’s true flavor because of the simple process they use that equates to just less processing in the first place!  I can make the powder into a butter by adding water, so don’t think your sandwiches are in jeopardy.  I can’t wait to make a peanut butter cookie because this is the product I have been waiting for!  On Halloween, I added the PB Fit Chocolate powder to crispy rice (cereal) treats and they were different and gone before the evening was over.  It was one of those moments where I was about to add peanut butter and thought I already add mini chocolate chips to the top of the treats when they are cooling, so why not add the powder to the marshmallow and butter mix.  It took just 4 tablespoons to create a flavor that made my treats vanish, and any cook and baker loves that!

Connect with BetterBody Foods and get your PB Fit fix at:

I received the above product(s) free of charge from PB Fit and Tryazon.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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