I have a confession to make. I hate orange marmalade. I hate the bitterness of the rind and I’m really not a jelly, preserve or marmalade person. I’d just much rather have honey on my toast or nothing. That was until I met Jan and tasted her jam gems. This Just Jan’s Tangerine Marmalade is ridiculously good!!!
Of course you can use it on buttered toast and go straight to heaven. You see this marmalade is softer if you will, not at all bitter and not too sweet. It’s juuust right. `
Jan was in the movie business out in LA and it was well known to her friends that she made an amazing fig spread, just as gifts to her buddies. Well word got around and she ran into a food veteran who had heard of her jam. And the rest is history. She makes 11 varieties now, sweet and savory and an absolutely fantastic lemon curd. You can see the whole line here.
But my favorite was this new tangerine marmalade. Because it’s so good, I’ve been using it on everything!! Try this recipe of Just Jan’s Tangerine Marmalade Juicy Chicken Breasts and then move on to the sea bass fillet recipe and don’t forget to start your day with it on toast. You can make it a Just Jan’s day!
See how the marmalade glistens like jewels!
JUST JAN’S TANGERINE MARMALADE JUICY CHICKEN BREASTS – serves 5
Plan on the time to marinate. I like to do this on a Sunday afternoon. Then your dinnertime prep work is super quick!
2.5 lbs. boneless, skinless chicken breasts – about 5
1 heaping Tbs. chopped fresh rosemary
3/4 cup buttermilk
1 scant Tbs. coarse sea salt
13 grinds of Szechuan peppercorns
2 Tbs. canola oil
1 Tbs. olive oil
1 Tbs. butter
1 Tbs. grainy mustard
2.5 Tbs. Just Jan’s Tangerine Marmalade
4 hours before starting to cook, wash and dry the breasts, trimming off all fat. Place the breasts in a ziplock bag. Add the rosemary, buttermilk, salt, pepper and oil. Remove air from the bag and close. Mix everything around until blended and all breast meat is covered. Marinate for 1 – 3 hours in the refrigerator.
Remove the bag from the fridge about an hour before cooking.
Preheat your oven to 375 degrees.
In a large non-stick, ovenproof skillet, heat the olive oil and butter until very hot on medium-high heat. Remove the breasts from the marinade and place on a plate to spread the 1 Tbs. grainy mustard evenly across all breasts on one side only.
When the oil and butter are very hot and the butter has stopped sizzling, carefully place the breasts in the skillet, mustard side down and brown for 3 minutes.
Flip over and spread Just Jan’s Tangerine Marmalade evenly across all the tops of the breasts.
Place the skillet in the oven to roast for about 7 minutes or until an instant read thermometer registers 150 – 155 degrees. Remove from skillet and let rest on a platter for 5 – 10 minutes and the temperature will gain.
Serve with LOVE and some juices from the platter and enjoy!!
You can also make this DELICIOUS, super easy sea bass recipe.
JUST JAN’S TANGARINE MARMALADE GLAZED SEA BASS – serves 3 – 4
1.5 lbs. sea bass fillet
1 Tbs. butter
2 Tbs. Just Jan’s Tangerine Marmalade
Olive oil to slick the pan
1 tsp. dried Greek oregano
Preheat oven to 425 degrees. Slick a rimmed baking pan with olive oil.
Wash and pat dry your fish with paper toweling. Salt and pepper one side of the fish, then evenly distribute the oregano over all. Melt the butter in a small saucepan. Add in the Just Jan’s Tangerine Marmalade to melt and whisk to combine. Brush on your seasoned sea bass fillet. Roast for 10 minutes per inch of thickness of your fish. I roasted mine for about 12 minutes.
Finish with a light sprinkling of Maldon salt, serve with LOVE and enjoy this totally yummy main course.
This jam with butter is outstanding, so naturally it’s great on toast!