Belcour Preserves Ltd

Home
Belcour Preserves Ltd

All-natural, scotch bonnet hot sauces, tropical jams and chutneys gourmet condiments made in Jamaica. Belcour was originally an 18th Century coffee farm.

Our company Belcour Preserves, started because of our love for good, clean, all-natural, locally grown food. We are lucky enough to live in this beautiful place in the Blue Mountains of Jamaica, called Belcour – French for "beautiful courtyard". Belcour is situated in the foothills of Jamaica's Blue Mountains coffee-growing region. The 7-acre property has been in the family for over 50 years. The

citrus, pineapple, and guava in the condiments go into making Belours' fruit preserves. Scotch Bonnet peppers and fresh, herbs such as parsley, are key ingredients in all the condiments including the hot pepper sauces. Honey from the small apiary on the property also goes into all the products and is the signature flavour of our products. Our business grew out of a desire to create wholesome, Jamaican, gourmet food products, utilizing natural, locally grown Jamaican produce. Our products are still made in small batches. "We also use old-fashioned, traditional preserving techniques including sugar, the sun, honey, vinegar, and heat. Our aim is to develop a homegrown industry that uses Jamaica's uniquely delicious fruit, vegetables, herbs, and spices in a virtuous cycle - one which is environmentally friendly and promotes sustainable development. As such, we support our local farmers. An important part of our company’s ethos is our belief in the concept of preservation; preservation of our traditions, culture, and the life of our planet. Implicit in this concept is a reverence for the sanctity of life." We’ve been selling our products locally to supermarkets, cafes, specialty food stores, and tourist gift shops for over ten years. With the encouragement and support from our distributor, family and friends and with the continued growth in demand and acceptance of our products in the market place, we are in the process of expanding our operation to meet this demand. I think our consumers buy our products because they can taste the “love” we put into every batch of preserves or sauce we make. This stems from our simple philosophy about food: good tasting food depends on fresh, delicious, wholesome ingredients. We have made a point of not using artificial ingredients, colours, or preservatives in our products. We are committed through this stage of expansion to remain true to our mission, to capture the best Jamaican flavours and deliver them, with love and care, to our consumers. At Belcour Lodge, we also offer a garden and apiary tour, along with, cooking classes, brunch, lunch or tea and there is a small one-bedroom guest cottage on the property. Visits are offered by appointment only. Blue Mountain culinary tours are also done in association with other farmers in the area. Visitors tour farms where world-famous, Blue Mountain coffee is grown, visit our Belcour apiary where they can taste our honey, fruit preserves and condiments, and can also tour organic produce farms and experience other delicious things grown in the surrounding environs of the Blue Mountains of Jamaica.

16/12/2024

A brilliant interview with chef, restauranteur, woman’s rights activist Asma Khan

Listen live to BBC World Service on BBC Sounds

06/12/2024

Whether you're celebrating Christmas in Jamaica or abroad, our Belcour Ham Glaze easily adds that traditional Jamaican flavour to any ham 🎄Tip: it's great on roasted chicken too

05/12/2024

Delighted to get these messages.

30/11/2024

Giving thanks for family, food and love

19/11/2024

Make Thanksgiving hors d’oeuvres a breeze with Belcour jams and chutneys 🍅🌶️🍯i
The Belcour Cookbook has a delicious Honey Jerk Pate recipe and a recipe for beef sliders which served with tomato chutney are also winners. There are at least 10 amazing hors d’oeuvres recipes in the Belcour Cookbook. Some vegan, pescatarian and vegetarian ones like the curried ackee and the smoked marlin pate with pepper jam which can also make Christmas entertaining a big gathering easier.

22/10/2024

Beauties of Belcour 🌸
Now who can guess the name of the first flower?

18/10/2024

Jamaica, yes, we’re more than a beach.

The Frankfurter Buchmesse (Frankfurt Book Fair) opened 2 days ago. Having taken a booth at the Buchmesse in 2017, displaying my Belcour Cookbook, I noticed a widespread interest in Jamaica while there. I think it would be a great idea for Jamaica to take a booth and participate in the Buchmesse next year, and position Jamaica as a cultural destination for visitors looking for more than sea and sun.

There are direct flights from Montego Bay to Frankfurt and the Buchmesse is held in Frankfurt every Fall. It is the largest book fair in the world attracting visitors from all over the world, and therefore is the perfect opportunity to demonstrate to tourists that they will find a vibrant and sophisticated cultural scene here in Jamaica, a culture so unique that it has influenced the world.

I can envision the Jamaica booth at Buchmesse exhibiting our diverse literary offerings, from Marlon James to poetry, from Miss Pat: My Reggae Music Journey to travel guides, from books on cookery to art and history. Hopefully some of our award-winning authors and other figures in the literary world could be sponsored to enable them to make presentations and read from their books.

I am contributing this idea because I am a proud Jamaican and want to help take our culture to the world. I hope the Jamaica Tourist Board will consider taking it on board because I think it will encourage more people to visit our beautiful island with our rich and diverse cultural heritage.

09/10/2024

Part 3 of Belcour Preserves’ interview with food curious, self-taught chef Marianna Farag. In this segment, Marianna shares her favourite foods that grow in Jamaica that we may not know we can eat (or how to eat), and elaborates on why she’s passionate about learning about such foods. If you haven’t already, check out Parts 1 & 2 to learn more about Marianna, her food philosophy and favourite all-time Jamaican foods 🇯🇲

05/10/2024

Dad used to say that in communist China, “they could take everything away from you, except what’s in your head”. My father’s life can be traced by following his memories of food, by knowing where and when he was by the food he ate.

Dad was born in 1927 and grew up in Beijing. His Dad was a professor of physiology at the Peking Union Medical College which was built and financed by the Rockeffer Foundation. With a generous professor’s salary his family entertained regularly, up till the outbreak of World War II. Dad’s favorite dishes were Ja Ja Mian and Peking duck, the quintessential dishes in Beijing. He told us that wheat grew in the north of China and hot noodles were eaten in winter. He said Ja Ja Mian was considered food for poor people, and posited that Marco Polo stole the idea of spaghetti and meat sauce from the Chinese.

After the Japanese invaded Beijing in World War II, Dad and his sister Effie were sent to Singapore to stay with their grandfather. Although they didn’t stay long there, he developed a liking for sate and dim sum. Going to dim dum on a Sunday remains one of our family’s traditions.

Gan Ma, his godmother, looked after Daddy and his sister while their father was off fighting the war. Having lost his Scottish mother shortly before the war, Dad remembers Gan Ma making a hundred jiaozi just for him, as her way of showing her love. She came to visit us regularly in Jamaica and taught Mummy recipes that Dad loved as a young boy. He and Gan Ma and her family remained close until she died.

In 1942, when Dad was fifteen, his father sent his children and Gan Ma and her children into the mountains in Burma away from the ongoing war. There they attended a missionary school, and Dad talked about getting eggs and milk that helped him to grow. At seventeen years old, he left the East for good to attend school in Connecticut, where he mentioned being happy just having enough to eat. He developed a liking for Boston cream pies, and clam chowder in Nantucket where he waited on tables during the summer holidays while in university.

Dad moved to Jamaica in 1958, the year I was born. My sisters and I were all taught very early how to use chopsticks. His favorite Jamaican dish was oxtail and spinners and he also enjoyed other extremities like cow foot. He preferred to eat rice with every meal rather than yams. In our house it was sacrilege to burn the rice. Our boyfriends had to like Ja Ja Mian to be accepted into the Lim family. It is still a staple dish for us and our families.

When Dad returned to China after sixty years with my sister and I, he retraced his steps through the cities he lived in while fleeing from the Japanese invasion. We ate jiaozi in Xi’an, had Hotpot in Chongqing and Peking Duck in Beijing. Dad was seventy-five, and this would be the last time he would return to China before he passed. As one of our uncles said, he was completing the circle of his life.

Happy 97th Birthday Dad, you are dearly remembered ❤️

27/09/2024

Belcour is honored to be included in a recent JTB article as one of the six books a person visiting Jamaica should get. The Belcour Cookbook reflects my family’s Chinese, French and Jamaican heritage. The homage from JTB comes at a serendipitous time as we’ve also just restocked on Amazon - you can purchase a copy from the link in our profile description.

On World Tourism Day, we celebrate not only Jamaica’s stunning beauty and the importance of tourism to Jamaica’s economy, but our rich and diverse heritage and culture and tourism as way of engendering a better understanding of peoples with the hope of engendering a more peaceful world.

24/09/2024

Goodbye Summer! The flavour of fragrant passion fruit is amazing and this pie is so good. Recipe on the Belcour Preserves website.

24/09/2024

The recipe for our Belcour passion fruit pie in case you missed it! 😉🥧💛

Artisanal hot pepper sauces, fruit preserves, and savory condiments made in Jamaica with locally grown, fresh produce, herbs and Blue Mountain honey.

16/09/2024

Vegan Mooncakes for Mid Autumn Festival. I was asked to bring a vegan recipe to my aunt’s ninetieth birthday on the day Mid Autumn festival this year so I’ve decided to make these. The mooncake is round to symbolize the full moon and family unity togetherness, family reunion and wishing family wellbeing. So I think this is perfect and appropriate dessert for a family reunion and celebration.

If you want to support the channel please visit my Patreon: https://www.patreon.com/eastmeetskitchenBuy My Book! -- Vegan Dim Sum Cookbook: http://www.eastme...

12/09/2024

The Breadfruit was brought to Jamaica to help feed slaves. This overlooked ubiquitous transplant which was initially intended to be only “slave food” ironically perhaps, has the potential to help feed people all over the world because it grows in perfusion in hot climates and it is nutritious. Moreover the tree has a long life span of producing fruit. It is truly a miraculous tree as it can help to stave off starvation as temperatures rise due to climate change.

This calorie-rich, nutrient-dense, and climate-resilient crop has the power to step in for more common staples that can’t handle global warming.Warming temperatures are making farming much more difficult in the tropics. Food systems across island nations in the Caribbean and Pacific are …

10/09/2024

31/08/2024

Pimento Hill Borough Market London. Hanging out with foodie soul sister Dawn Smith talking food, hot sauces and our long journey into making great Jamaican condiments. And yes you guessed it, what can gwaan with getting Belcour into the UK market.

12/08/2024

They are sooo good. The yellow New Zealand Kiwi is protected by trademark the New Zealand Government.

Jamaica has so many things that aren’t protected by trademark, like Jerk seasoning and Scotch Bonnets, ginger etc. Blue Mountain coffee is trademarked but Jamaica has not protected any of our agricultural and other assets.

Address

Https://goo. Gl/maps/iGR2rG7tzUjF3U3P 9

00000

Website

http://Belcourpreserves.com/

Alerts

Be the first to know and let us send you an email when Belcour Preserves Ltd posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Belcour Preserves Ltd:

Videos

Belcour Sorrel Chutney is versatile and can be used in so many different ways in your Christmas meal. Check out our previous video to see how it can be used to make Sorrel Smoked Ribs as well 🍖

If you haven’t figured out your Christmas menu yet, these Belcour Sorrel Smoked Ribs make for an easy and finger-licking delicious entree. Just marinate, bake and glaze the ribs, and they’re ready to serve! Recommended to serve with salad. The smoked ribs may be substituted with smoked pork chops. Adding fresh herbs like thyme to the marinade will make it even better 😋

Part 2 of sushi challenge with Chef Takahashi of @soracuisine - is this new shrimp and salmon roll with Belcour Honey Ginger Sauce a hit or miss? To see the first roll invented by Chef Takahashi, please check out our previous reel. Both new rolls are already available for order at Sora Japanese, let us know what you think of them 😉 And if you think of a name for this roll, write us in the comments below.

Tour of one of my favourite stores in Kingston, Jamaica to do my Christmas shopping. They have a wide range of high quality, Made in Jamaica items, including one of the island's best selections of locally published children's books. The store is also perfect for those visiting the island and wanting to bring back gifts to loved ones. If you don't know where to go or what to buy for Christmas, give MyJamaica a try 😉

Belcour Preserves challenges Chef Takahashi of Sora Japanese Cuisine to invent 2 new sushi rolls using the Belcour hot sauces 🍯🌶️ If you think of a name for this new roll, let us know in the comments below! The first roll that Chef Takahashi has come up with is one that features fried chicken (karaage) and Belcour honey jerk mayo. Much thanks to Colleen for being our gracious food tester in the reel (and no, she wasn't paid to do it 😂). And thank you Sora Japanese for using the Belcour Honey Mustard Pepper Sauce in your Hot Pepper Shrimp Roll for years, we recommend you try that one too when you order this new roll on the menu 😉

A lunch staple at Belcour, perfect for when you want a healthy dose of leafy greens that's scrumptious. Serve with Jamaican sides like breadfruit, green banana, dumplings or rice. The full recipe can be found in the Belcour Cookbook, and on our website: https://belcourpreserves.com/recipes/salt-fish-and-mixed-vegetables-with-belcour-pepper-sauce/

What’s your method for avoiding stainy hands when you cut green banana? Donna, brilliant Belcour cook, shows us how she peels green banana for cooking

Interview with Marianna Farag - Part 3

Part 3 of Belcour Preserves’ interview with food curious, self-taught chef Marianna Farag. In this segment, Marianna shares her favourite foods that grow in Jamaica that we may not know we can eat (or how to eat), and @robinlimlumsden elaborates on why she’s passionate about learning about such foods. If you haven’t already, check out Parts 1 & 2 to learn more about Marianna, her food philosophy and favourite all-time Jamaican foods 🇯🇲

This Passion Fruit Pie is one of our favorite desserts from the Belcour Cookbook. I'm not sure why the recipe calls for making two crusts, but it's a good thing because one pie isn't enough. You can use store bought passion fruit juice, or for better results, squeeze the juice fresh from the fruit. To top off the pie, we use Belcour Pineapple Preserve in the glaze as it contains a delicious mix of pineapple, passion fruit and ginger.cFind the full recipe, and other Belcour recipes, on the Belcour website 🍯🌶️

I was fortunate enough this year to be gifted a box of mooncakes for Mid-Autumn Festival, which is today. Although I grew up eating Chinese food because of Daddy, I think I've only eaten mooncakes once in my life and I don't remember what they tasted like (so they probably weren't good ones). Being the curious foodie that I am, I had to dive deeper and find out the history behind mooncakes and why they're given during the Mid-Autumn Festival. Apparently they were originally offerings to the Moon Goddess, but are now gifted to family and friends to express good will. There's also an interesting legend behind the Moon Goddess Chang E, describing how she ended up living on the moon for eternity. I recommend looking it up as there are several interpretions.I am enjoying my box of mooncakes this year while I can as no doubt they will be finished soon. Happy Mid-Autumn Festival to all watching and may you and yours be blessed this season. 🍁🥮🌕

Shortcuts

Address
Alerts
Contact The Business
Videos
Claim ownership or report listing
Want your business to be the top-listed Travel Agency?

Country:

City:

Our Story

Our company Belcour Preserves, started because we of our love for good, clean, locally grown food. We are lucky enough to live in this beautiful place in the Blue Mountains of Jamaica, called Belcour – French for "beautiful courtyard". Belcour is situated in foothills of Jamaica's Blue Mountains coffee growing region. Belcour, was originally an 18th Century coffee farm. The 7-acre property has been in the family for over 40 years. The citrus pineapple and guava for the condiments go into making Belours' fruit preserves. Scotch Bonnet peppers and fresh, herbs such as parsley, are key ingredients in the condiments and hot pepper sauces. Honey from the small apiary on the property go into all the products and is the r signature flavour of the products. Our business grew out of a desire to create wholesome, Jamaican, gourmet food products, utilizing natural, home-grown Jamaican produce, made in traditional ways. "We also use old-fashioned, traditional preserving techniques including: sugar, the sun, honey, vinegar and heat. Our aim is to develop a homegrown industry that uses Jamaica's uniquely delicious fruit, vegetables, herbs and spices in a virtuous cycle - one which is environmentally- friendly and promotes sustainable development. As such, we support our local farmers. An important part of our company’s ethos is our belief in the concept of preservation; preservation of our traditions, culture and the life of our planet. Implicit in this concept is a reverence for the sanctity of life." Robin Lim Lumsden We’ve been selling our products locally to cafes, specialty food stores and tourist gift shops for over five years and with encouragement and support from family and friends and with the continued growth in demand and acceptance of our products in the market place, we are in the process of expanding our operation to meet this demand. I think our consumers buy our products because they can taste the “love” we put into every batch of preserves or sauce we make. This stems from our simple philosophy about food: good tasting food depends on fresh, delicious, wholesome ingredients. We have made a point of not using artificial ingredients, colours or preservatives in our products. We are committed through this stage of expansion to remain true to our mission, to capture the best Jamaican flavours and deliver them, with love and care, to our consumers. At Belcour Lodge, we also offer a garden and apiary tour, along with, cooking classes, brunch, lunch or tea. Visits are offered by appointment only. Blue Mountain culinary tours are also done in association with other farmers in the area. Visitors tour farms where world famous, Blue Mountain coffee is grown, visit our Belcour apiary where they can taste our honey, preserves and condiments, and can also tour organic produce farms and experience other delicious things grown in the surrounding environs of the Blue Mountains of Jamaica.

16/12/2024

06/12/2024

05/12/2024

30/11/2024

19/11/2024

22/10/2024

18/10/2024

09/10/2024

05/10/2024

27/09/2024

24/09/2024

24/09/2024

16/09/2024

12/09/2024

10/09/2024

31/08/2024

12/08/2024

Address

Website

Alerts

Contact The Business

Videos

Interview with Marianna Farag - Part 3

Shortcuts

Share

Our Story