Jok'n'al Products




"Putting good taste back into diabetic and weight reducing diets!"


A selection of ways to use our product range to give tasty and appealing low sugar and reduced carbohydrate additions to your diet.

Primary distributors in the USA - .

Primary distributors in the UK - .

Available in New Zealand from New World, Supervalue and selected Pak 'n Save, Big Fresh and Woolworths supermarkets, Bin Inns, or direct from the manufacturers in sunny Blenheim, Marlborough, NZ.

Please click on the required product group below:

Recipes using Tomato Relish or Piccalilli.
Quick Savoury Dip.
Delicious Peppery pork 
Savoury Party Dip.
Pinwheel Sandwiches.
Home-style Pizza
Recipes using Tomato Ketchup.
Spiced Orange Chicken.
Devil Sauce (1)
Cooked Carrot Salad.
Baked Lamb Cutlets.
Recipes using Plum Sauce or Apricot Chutney Sauce
Baked Meatballs
Devil Sauce (2).
Bacon and Savoury Apricot Scones
Recipes using Thick Mint Sauce
Minted Potatoes
Minted Cabbage and Orange Salad
Cucumber and Mint Raita
Recipes using Chili Pepper Sauce
Sweet Chili Pepper Chicken
Stir Fried Chili Pepper Beef
Recipes using Apple Sauce
Apple and Carrot Muffins
Quick Apple Crumble
Recipes using Toppings and Jams/Fruit Spreads
Creamy Fruit Mousse
Fruit and Bran Muffins
Quick Cheesecake or Dessert Glaze (Toppings)
Pork in Blackcurrant Sauce
Bread and Butter Pudding


QUICK SAVOURY DIP (an original Jok'n'Al recipe)
15 servings

1 cup Jok’n’Al Tomato Relish or Jok’n’Al Piccalilli
1cup low fat unsweetened yoghurt or low fat sour cream or low fat cream cheese

Combine together. (Soften low fat cream cheese first, if using.) Serve chilled with crisp vegetable sticks or crisp-breads.

DELICIOUS PEPPERY PORK (an original Jok'n'Al recipe)
2 servings

500g thick Pork Strips
Olive oil
120gm Jok’n’Al Tomato Relish
1 large onion chopped
1 red chilli chopped
3 cloves garlic (finely chopped)
1 tbsp cracked black peppercorns
1 tsp fennel seeds
2 cups white wine
large bunch parsley
100 ml cream

Cut pork into cubes and fry until lightly browned. Remove from pan, turn down heat, and add onions, garlic and chilli. Fry until softened, then add pepper and fennel seeds. Stir gently for one minute. Return pork to the pan and turn up heat again. Add wine, and stir to deglaze pan. Add tomato relish. Turn down heat to simmer, and cover pan. Cook for at least 30 minutes, then add chopped parsley and cream. Cook gently for two minutes and serve on plain rice.

SAVOURY PARTY DIP (an original Jok'n'Al recipe)
15 servings

8 oz (250g) low fat cream cheese
4 tablespoons Jok’n’Al Tomato Relish
½ cup cooked ham (diced)
½ cup dried apricots (diced)
½ onion (finely chopped)

Soften cream cheese. Mix in rest of ingredients. Thin down with more relish and a little water if desired. Serve chilled with crisp vegetable sticks or crisp-breads.

PINWHEEL SANDWICHES (an original Jok'n'Al recipe)
Approx 30 sandwiches

1 square sandwich loaf bread (crusts removed)
8 oz (250g)low fat cream cheese
½ cup Jok’n’Al Tomato relish orJok’n’Al Piccalilli
½ cup grated Edam cheese
½ teaspoon curry powder
½ cup walnuts (chopped)
small pickled cocktail gherkins

Soften cream cheese then add everything except bread and gherkins, mixing well. Lay out slices of bread (slightly overlapping to form a rectangle (loaf width by 10 inches, approximately). Spread with cheese mixture (pressing down "overlaps"). Lay a line of gherkins along one short end. Roll up firmly from gherkin end. Repeat with rest of loaf and spread. Cover and chill until needed. To serve cut rolls into ½ inch slices with a sharp knife and arrange on platter.

HOME-STYLE PIZZA (an original Jok'n'Al recipe)
4 servings

1 cup flour 
2 teaspoons baking powder
2 tablespoons butter
¼ - ½ cup milk

Rub butter into dry ingredients. Mix to a stiff scone dough with milk. Roll out to 10 inch (approx.) round onto a greased baking tray.

Spread generously with Jok’n’Al Tomato Relish, then top with any combination of chopped ham or bacon, sliced tomatoes, mushrooms, sweet peppers, pineapple pieces, chopped fresh herbs etc. and top with grated cheese. Bake at 400°F (200°C) for 20 – 30 minutes.

N.B. For a really quick Pizza, use a ready-made base.



SPICED ORANGE CHICKEN (an original Jok'n'Al recipe)
6 servings

6 chicken portions
2 tablespoons granular SPLENDAâ sweetener or sugar
2 tablespoons Jok’n’Al Tomato Ketchup
1 tablespoon corn-flour
2 cloves garlic (crushed)
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon grated green root ginger
½ cup orange juice
Salt and pepper

Gradually mix orange juice into rest of ingredients to make a paste. Pour over chicken in ovenproof dish. Cover and bake at 375°F (180°C) basting occasionally, until chicken is tender and juices run clear. Check seasoning, adding salt and pepper as required.

DEVIL SAUCE (an original Jok'n'Al recipe)
6 servings

1 tablespoon Jok’n’Al Tomato Ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot prepared mustard
1 tablespoon cider vinegar or wine vinegar
3 tablespoons Jok’n’Al Plum Sauce
1 tablespoon Jok’n’Al Chile Sauce (optional)

Combine together to make a smooth sauce. Serve with grilled meat. Especially good with lamb or chicken.

COOKED CARROT SALAD (an original Jok'n'Al recipe)
8 servings

5 cups grated carrot, blanched in boiling water 1 minute, then drained
2 onions finely chopped
½ cup chopped celery
½ cup chopped green pepper
1 teaspoon mustard
½ cup vinegar
2 tablespoons granular SPLENDAâ sweetener or sugar
½ cup Jok’n’Al Tomato Ketchup
freshly ground black pepper

Combine ketchup, mustard, vinegar, SPLENDAâ and season with pepper. Add prepared vegetables. Best served at room temperature.

BAKED LAMB CUTLETS (an original Jok'n'Al recipe)
2 servings

4 lean, lamb cutlets
¼ cup Jok’n’Al Tomato Ketchup
½ teaspoon ground ginger
2 tablespoons Soya sauce
1 tablespoon granular SPLENDA â sweetener or sugar

Trim cutlets and place in ovenproof dish. Mix other ingredients together and pour over cutlets. Leave to stand 2 hours turning occasionally. Cover dish and bake 350 - 400°F (180 - 200°C) for 40 minutes, then uncover and cook for a further 10 minutes.



BAKED MEATBALLS (an original Jok'n'Al recipe)
6 servings

1 lb.(500g) lean beef mince (ground beef)
½ lb. (250g) sausage meat or (for low fat version) 2 cups fresh breadcrumbs and 1 small egg
1–2 tablespoons dark Soya sauce
¼ cup Jok’n’Al Plum Sauce
½ small onion (finely chopped)
1–2 teaspoons crushed garlic
salt and pepper to taste

(extra Jok’n’Al Plum Sauce for serving)

Combine ingredients. Using wet hands shape into balls (small for cocktail size, larger or hamburger shape for meal size) Place in one layer, on greased baking or roasting dish. Cook 350 - 400° F (180 - 200°C), turning as necessary until browned and cooked. Serve hot with extra Jok’n’Al Plum Sauce for dipping or on the side

DEVIL SAUCE (an original Jok'n'Al recipe)
6 servings

1 tablespoon Jok’n’Al Tomato Ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot prepared mustard
1 tablespoon cider vinegar or wine vinegar
3 tablespoons Jok’n’Al Plum Sauce
1 tablespoon Jok’n’Al Chile Sauce (optional)

Combine together to make a smooth sauce. Serve with grilled meat. Especially good with lamb or chicken.

MOUSETRAPS (an original Jok'n'Al recipe)
20 pieces

10 slices bread (sandwich square is best)
Jok’n’Al Apricot Chutney Sauce for spreading
12 oz Edam cheese, grated
3 tablespoons onion, finely chopped
1 small egg, beaten
2 teaspoons finely chopped fresh herbs (parsley or chives) - optional

Lay out bread on an oven tray. Generously spread each slice with Jok’n’Al Apricot Chutney Sauce. Mix cheese, onion, egg and herbs together and spread over bread (a heaped tablespoon per slice). Bake 350-400° F 15-20 minutes – topping should be golden and the bottoms crisp and toasted. Cool slightly. Remove crusts if wished and cut into fingers. Mousetraps may be reheated and make a tasty lunch (good with soup) or snack finger food.

BACON AND SAVOURY APRICOT SCONES (an original Jok'n'Al recipe)
8 scones

2 cups self-raising flour
1 level teaspoon baking powder
1 oz butter
½ onion, finely chopped
2-3 oz lean bacon, finely diced
4-5 tablespoons Jok’n’Al Apricot Chutney Sauce
¾ cup non-fat milk

Sift flour and baking powder into a bowl. Rub in butter until it resembles coarse breadcrumbs. Add bacon and onion mixing through and separating pieces. Combine Jok’n’Al Apricot Sauce and milk and mix in to flour blend (using a knife to) make a soft dough. Add more milk if necessary. Knead lightly and roll out (use extra flour to prevent sticking) ¾ inch thick. Cut into 8 -10 scones. Place on lightly floured baking tray and bake in pre-heated oven 425°F (220°C) 12-15 minutes.


MINTED POTATOES (an original Jok'n'Al recipe)
6 servings

6-8 medium sized waxy potatoes, scrubbed
1 tablespoon mayonnaise
3 tablespoons Jok’n’Al Thick Mint Sauce

Boil potatoes in salted water until tender. Drain off water. Mix mayonnaise and Jok’n’Al Thick Mint Sauce together, then pour over potatoes. Turning gently to coat, return to heat and evaporate off any excess liquid. Serve hot. (Good with meat dishes, especially lamb.)

MINTED CABBAGE AND ORANGE SALAD (an original Jok'n'Al recipe)
6 servings

½ small cabbage, shredded
segments of 2 large oranges 
½ small onion, finely chopped
8 oz sugar snap peas (blanched in boiling water, rinsed under cold water and drained) or 1 cup sprouted peas or beans

Minty Orange Dressing 
¼ cup orange juice
¼ cup Jok’n’Al Thick Mint Sauce
2 tablespoons salad oil (canola or olive are best)
freshly ground black pepper (optional)

Combine cabbage, orange segments, onion and peas in bowl. Put dressing ingredients together in screw-top jar and shake well before adding to bowl. Mix lightly and serve.

N.B. Minty Orange Dressing makes a quick, refreshing dressing for many salads.

CUCUMBER AND MINT RAITA (an original Jok'n'Al recipe)
8 servings

1 cucumber, peeled, de-seeded (if necessary) and grated
salt (1/2-1 teaspoon)
1 cup unsweetened low fat yoghurt
1 small clove garlic, crushed (optional)
½ small onion, finely chopped
2-3 tablespoons Jok’n’Al Thick Mint Sauce

Garnish (optional) 1 teaspoon dry roasted cumin seeds

Sprinkle grated cucumber with salt and set aside for 15-30 minutes. Combine yoghurt, garlic, onion, and Jok’n’Al Thick Mint Sauce. Strain liquid off cucumber, pressing out as much as possible. Add cucumber to yoghurt mixture and season to taste with salt. Sprinkle with cumin seeds. - To dry roast cumin seeds, place in pot and heat (watch constantly) until seeds start to pop. Remove from heat immediately. Serve Raita as a refreshing side dish with curries or salads.


SWEET CHILE PEPPER CHICKEN (an original Jok'n'Al recipe)
4 servings

2 lb. (1 kg) small chicken pieces

½ cup white wine
2 tablespoons granular SPLENDAâ sweetener (or sugar)
3 tablespoons Jok’n’Al Chile Pepper Sauce
1 teaspoon grated green gingerroot
3-5 cloves garlic, crushed
¼ cup dark Soya sauce
½ teaspoon sesame sauce (optional)

Mix marinade ingredients together. Add chicken and turn to coat. Refrigerate several hours or over night. Grill chicken pieces (or bake at 375°F (190°C)) basting often with marinade until chicken is tender and juices run clear. Good hot or cold.

STIR-FRIED CHILE PEPPER BEEF (an original Jok'n'Al recipe)
4 servings

10 oz (600g) lean fillet or sirloin steak cut into bite-sized pieces (1/4 inch thick)
½ teaspoon salt
1 green pepper, de-seeded and cut into bite-sized pieces
1 onion, sliced length-wise into bite-sized wedges
2 cloves garlic, finely chopped
2 teaspoons dark Soya sauce
4-5 tablespoons Jok’n’Al Chile Pepper Sauce
1 tablespoon vegetable oil

Sprinkle salt over beef and rub in. Heat ½ tablespoon oil in wok and add garlic. Fry briefly (do not brown). Add onion and green pepper and toss over high heat (add a tablespoon or two of water to create steam and prevent burning). When onion wedges start to separate and vegetables are softening slightly, remove from wok and set aside. Pat beef pieces dry with paper towel. Add remaining ½ tablespoon oil to wok and stir- fry beef over high heat until changed colour. Return vegetables to wok and toss to heat through. Add Soya sauce and Jok’n’Al Chile Pepper Sauce. Continue to toss until sauces are heated and thoroughly mixed through. Serve immediately with rice.

N.B. This recipe can be made using pork, chicken, fish fillets or prawns etc. instead of beef.


(In the USA our Jams are labelled Fruit Spreads - same product)

CREAMY FRUIT MOUSSE (an original Jok'n'Al recipe)
4 servings

1 cup low fat unsweetened yoghurt
1½ cups Jok’n’Al Topping or 1 cup Jok’n’Al Fruit Spread - flavour of your choice
2 teaspoons gelatine (for Topping) or 1 teaspoon gelatine (for Fruit Spread)
2 egg whites
1 tablespoon lemon juice (to taste)

Combine yoghurt and Topping or if using Jok’n’Al Fruit Spread, heat Jok’n’Al Fruit Spread over low heat until melted, then combine with yoghurt. Dissolve gelatine over low heat with 1-2 tablespoons water. When thoroughly dissolved, mix into yoghurt mixture. Fold in egg whites, which have been beaten until soft peaks form. Add lemon juice. Pour into bowl or individual glasses. Serve with crisp dessert biscuits or wafers, low fat dairy whip or whipped cream if liked.

FRUIT AND BRAN MUFFINS (an original Jok'n'Al recipe)
12 muffins

Sift together:
1 cup flour
½ teaspoon salt
1 teaspoon baking powder

1½ cups wheat bran flakes
1 teaspoon baking soda
2 teaspoons mixed ground spice or ground ginger (spices optional)
3 tablespoons granular SPLENDAâ sweetener (or sugar)

Add and mix lightly to just combine:
1 cup non-fat milk
2 beaten eggs
1 tablespoon vegetable oil

Spoon some mixture into greased or non-stick muffin tins (about 1/3 full), Pour some (about 1 tablespoon) Jok’n’Al Topping (flavour of your choice) into centre avoiding it reaching the sides. Carefully spoon more muffin mix around Topping (no need to cover centre). Tin should be approximately 2/3 full. Bake in pre-heated oven 400°F (200°C) 10-12 minutes.


Melt (approx.125°F or 50°C) Jok’n’Al Fruit Spread of your choice (jar can be microwaved).
Spoon over chilled cheesecake. 
Chill. - Jok’n’Al Fruit Spread will set up again (after melting) to give an attractive fruity glaze to your cheesecake.

PORK IN BLACKCURRANT SAUCE (an original Jok'n'Al recipe)
4 servings

6 level tablespoons Jok’n’Al Blackcurrant Fruit Spread
1 tablespoon Soya sauce
1 tablespoon vegetable oil
1 teaspoon lemon juice
½ teaspoon each salt and pepper
1 clove garlic, crushed
6 extra level tablespoons Jok’n’Al Blackcurrant Fruit Spread
2 heaped tablespoons low fat sour cream or low fat unsweetened yoghurt
1 tablespoons flour

4 lean rib-eye pork steaks

Combine marinade ingredients and marinade steaks 20-30 minutes. Heat non-stick frying pan. Add just enough extra oil to grease pan. Add steaks reserving marinade. Fry steaks 5-6 minutes on each side. Remove from pan and keep warm. Lower heat and stir flour into pan juices. Add extra spread and 6 tablespoons reserved marinade. Cook 1 minute before adding sour cream. (Add a little water if evaporation has made sauce too thick.) Adjust seasoning before pouring over steaks.

BREAD AND BUTTER PUDDING (an original Jok'n'Al recipe)
6 servings

8 slices lightly buttered bread, crusts removed
2 oz sultanas
2 eggs
2 tablespoons SPLENDAâ sweetener (granular) or sugar
1 teaspoon vanilla essence or ½ teaspoon ground cinnamon
1 pint non-fat milk
grated nutmeg
½ cup Jok’n’Al Fruit Spread - flavour of your choice

Cut bread into fingers and place (buttered side up) in greased ovenproof dish sprinkling each layer with sultanas. Beat eggs, SPLENDAâ , milk and vanilla or cinnamon together. Pour over bread. Grate a little nutmeg on top. Bake in pre-heated oven 350° F for about 30 minutes. (The custard should be set and golden brown.) Heat Jok’n’Al Fruit Spread until melted (jar can be microwaved) and spoon over the top of the pudding. Serve warm.

ALTERNATIVELY: the Jok’n’Al Fruit Spread can be spread on the bread slices before placing in the dish.



APPLE AND CARROT MUFFINS (an original Jok'n'Al recipe)
12 muffins

2 cups flour
½ cup SPLENDAâ sweetener (granular)
1 level tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup finely grated carrot
¼ cup chopped walnuts (or pecans)
2 small eggs
1½ cups Jok’n’Al Apple Sauce
3 tablespoons vegetable oil

Combine dry ingredients in a bowl. Stir in carrot and walnuts. In another bowl beat eggs lightly with a fork and mix with Jok’n’Al Apple Sauce and oil. Add egg mixture to dry ingredients and stir lightly to just combine. Do not over mix. Spoon into greased or non-stick muffin tins and bake 350°F (175°C) 20-25 minutes.

QUICK APPLE CRUMBLE (an original Jok'n'Al recipe)
4 servings

½ cup flour
½ cup rolled oats
3 tablespoons SPLENDAâ sweetener (granular) or sugar
2 oz butter
1 jar (260g) Jok’n’Al Apple Sauce

Spoon Jok’n’Al Apple Sauce into a pie dish. In a bowl, rub butter into dry ingredients until mixture resembles coarse breadcrumbs. Spoon over Jok’n’Al Apple Sauce.
Bake in pre-heated oven 375°F (180°C) for 45 minutes or until topping is crisp. Serve hot with low energy ice cream or low fat dairy whip.

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