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Belcour Preserves

Made with Scotch bonnet, Infused with Honey, locally in Jamaica

AVAILABLE AT MAJOR JAMAICAN SUPER MARKETS

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All-Natural, Small Batch, Made with Jamaican Honey

These versatile condiments can be used on their own or added to a dish to "spice it up" and give marinades and sauces a burst of flavor.

Big Ups:

"I am the biggest fan of Belcour Preserve products! I use them all. The fact that they are all natural is a big plus but the flavours are bar none."

Kara Pessoa, Executive Chef

"I have been a big fan of Belcour Products for many years. I love their consistent flavours and my absolute favorite is their Pepper Jam. I never run out of it!"

Stefan Spath, Executive Chef

"If you want to kick up your cooking a notch, I highly recommend the entire line of Belcour Preserves."

Molly Devine, Cookbook Author & Dietician

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The Belcour Cookbook

This book celebrates a Jamaican family’s legacy of love, food and hospitality. Jamaica’s heritage is a fusion of diverse cultures, and the recipes in this book reflect the richness of Jamaica’s culinary landscape.

Available in Select Jamaican Bookstores

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From Instagram:

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Peanut butter and Belcour Pineapple Preserve makes Peanut butter and Belcour Pineapple Preserve makes sharing very optional 😉🍍🥜 #belcour #pineapplejam #buyjamaican #jamaicanfruit #peanutbutterandjelly
Mike sharing a short history of the home of Belcou Mike sharing a short history of the home of Belcour Preserves, purveyors of hot sauces and jams. Belcour was part of a huge 18th century coffee estate that goes half way up to Irish Town. The property has been subdivided many times over the last 300 years and is now mostly residential. The old house, Belcour Lodge, has been in our family since the 1970s. When we moved here in 1992, we started raising bees and growing ortaniques and guava. In 2012 we started making jams and hot sauces in our kitchen, and from from there we grew and now the products are in supermarkets nationwide. As Mike explains, Belcour is part of the history of the Blue Mountains and the history of coffee. The Mammee River is a tributary of the Hope River and part of it flows through the property. This likkle but tallawah river feeds our Belcour bees as well as the Mona Reservoir, and we must work to preserve precious water sources like this one. #belcourlodge #belcourpreservessauces#naturejamaica #bluemountainsjamaica #historyofcoffeejamaica
As we arrive at the end of Black History Month in As we arrive at the end of Black History Month in North America - every month is Black history month in Jamaica - we wanted to reflect on the immeasurable contributions of Black people to our food culture. We also wish to spotlight yesterdaypeopleja.com, an ongoing family project and labour of love, which is home to the research of Joy Lumsden. She has spent decades collecting primary accounts of Jamaican life, including fascinating writings about Kingston Market, established in the late 1600s. It is amazing to read about the bounty of produce grown in Jamaica at the time, and about the people whose labour was exploited to grow, transport, and sell this bounty. It is important to learn these stories, but critical to think about who gets to tell them. The website contains a wealth of Jamaican history we hope people will use as a resource to tell their own stories. Check out this article and other accounts about Jamaicans from all walks of life on Yesterday People. There is also a book! Available as a free pdf on the website.🇯🇲 #BlackHistoryMonth #jamaica #jamaicanhistory #jamaicanfood #history
Perfect for when you want Asian flavours but just Perfect for when you want Asian flavours but just want to stick a chicken in the oven and (kinda) forget about it MARINADE INGREDIENTS 8 T hoisin sauce 2 T. garlic chopped 12 scallions, finely chopped, white and light green parts only 1 T. grated ginger 1 T. dark soy sauce 3 T. light soy sauce 2 T. sesame seed oil 2 T. Belcour Honey Ginger Pepper Sauce 2 T. Belcour Honey Mustard Pepper Sauce ½ cup Sherry or white wine ½ t. Five Spice 1 T. Dijon Mustard (optional) 4 T. Olive oil Comment ‘recipe’ to get the full recipe! #belcour #belcourpreserves #asianroastchicken #roastchicken #hoisinchicken
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