Strawberry Compote

Jansal Valley Strawberry Compote

Compotes are very similar to jams and marmalade but the cooked fruit tends to be left whole -- they can also be served both warm and chilled. Adding dried fruit is this recipes secret ingredient and it will change the way you make jams, marmalade and compotes in the future. While the fresh fruit cooks down, the dried fruit plumps up - giving a rustic finish, extra depth of flavor and added sweetness! 

Strawberry Compote


1 Pint Strawberries / stemmed and diced

1 C Jansal Valley Dried Strawberries / roughly chopped

1 C Granulated Sugar

2 tsp Lemon Juice

Optional: ½ Vanilla Bean / scraped for the seeds



Place a small plate in the freezer and save for later (see tips below!).

Combine all ingredients in a small, heavy sauce pan.

Cover with plastic wrap and let the mixture rest at room temperature for one hour (no longer, or you will have too much liquid). 

Place the pan over high heat and bring the mixture to a rapid boil, stirring regularly so that nothing sticks on the bottom and the mixture cooks evenly.Cook for 12–15 minutes, or until done (see tip!).

Once done, allow to cool, transfer to glass jars, and store in the refrigerator for up to two weeks.



 ...for testing doneness

Put a spoonful of compote on the cold plate. If when you tip the plate, the compote runs very slowly—it’s done!

Run a spoon slowly through the
mixture in the pan, if the compote doesn’t immediately rush in to fill the space—it’s done!

...for getting the most our of your vanilla bean

Vanilla beans are expensive so make sure to get the most out of them! We like to make infused sugars and here's how: infuse 1 cup of sugar with your leftover vanilla bean pod. Let it sit in a cool dry place for one week and you will then have vanilla flavored sugar!

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Yellow Pepper Bruschetta

Yellow Pepper Bruschetta

When it comes to small bites, a simple bruschetta never gets old. In this recipe we swap out the tomato for yellow pepper and the drizzle of tangerine honey adds a touch sweetness. Great on toasted baguette slices or crackers. 

Yellow pepper bruschetta


3 Yellow Bell Peppers

½ Red Onion

1 Tbs Jansal Valley Tangerine Honey

1 tsp Jansal Valley Olive Oil

1 tsp Red Wine Vinegar

2 oz Fresh Parsley

S & P to taste

Optional: Jalapeños / finely chopped



Finely chop the peppers and red onion and combine in a mixing bowl. Add the honey, oil, and vinegar to the pepper mix.

Chop the parsley and use as a garnish for the bruschetta. Season to taste with salt and pepper.

For a spicier version, add finely chopped jalapenos.


Tuscan Melon and Serrano Ham

Tuscan Melon And Serrano Ham

Hosting friends this weekend? Here's a simple appetizer recipe you'll want to master: this classic pairing of sweet and salty gets a flavor upgrade with our Fondo di Toscana® Lemon Oil. If you don't have this particular Lemon Oil on hand, simply use what's in your pantry. 

Tuscan Melon And Serrano Ham
Tuscan Melon And Serrano Ham

Tuscan Melon and Serrano Ham


1 Tuscan Melon  /  peeled and seeded 

Fondo di Toscana® Lemon Oil  /  to taste 

8 Slices of Serrano Ham

Jansal Valley® Heirloom Tomato Salt (or Sea Salt)  /  to taste 

½ Cup Créme Fraîche

½ Cup Micro Arugula or Dijon Greens



Slice Tuscan Melon into wedges and toss in Lemon Oil. Grill wedges over high heat until charred. Remove from grill and let cool. Wrap each wedge with a slice of the Serrano Ham.

Season micro greens with the Heirloom Tomato Salt.

Plate each melon wedge on a serving dish and top with Créme Fraîche.

Finish with micro greens and a drizzle of Lemon Oil.