Tryazon and Just Jan's JAMboree

This weekend, I hosted a Just Jan's Jam JAMboree with Tryazon. My party preparation began with looking over some suggested recipes and then making some modifications based on personal preferences. The best part about Just Jan's Jam is that the fruit spreads are all natural and very versatile. They are somewhat nontraditional flavors, including Kadota Fig and Lemon Curd, which were the fruit spreads I used for the recipes. My first recipe was Just Jan's Signature Meyer Lemon Bars. They were so easy to make and were definitely a crowd favorite! These would be a great bar to take to a spring or summer picnic or barbecue.

Crust: 1/4 lb. unsalted butter (room temp.) 1/4 c. golden brown sugar semi-firmly packed 1 c. all purpose flour Pinch of salt Cream the butter and brown sugar together until light and whipped. Combine the salt with the flour and add to the brown sugar and butter mixture. Press into a floured 8x8 baking pan. Bake the crust at 350 degrees for 15-18 minutes. Allow to cool. In a medium sized bowl, whisk 3/4 jar of Just Jan's Meyer Lemon Curd with 1/4 c of all purpose flour. Once the crust is cool, spread the curd over the top and bake at 350 degrees for 20-25 minutes. Sprinkle with powdered sugar once cool. That's it...and they're sooooo good! Next, I decided to smoke chicken hind quarters to be topped with Just Jan's Kadota Fig Jam. I brined the chicken overnight using the Kikkoman brine recipe on the internet. I rinsed the chicken and threw it on the smoker for 4 1/2 hours.

Once the chicken was 165 degrees internally, I brought it in to be bathed in Just Jan's goodness. I simply emptied the jar into a bowl, heated it in the microwave for 1 minute and slathered it on. It added a delightful sweetness to the smoked chicken. My JAMboree was a huge success. My family and friends did not realize that jam was so versatile. I gave away the samples so everyone could savor the delicious, all-natural flavors of Just Jan's fruit spreads!