Belcour Preserves Ltd

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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.

Wishing you a lovely Valentine's from us at Belcour Preserves. 🍯🌶️
14/02/2025

Wishing you a lovely Valentine's from us at Belcour Preserves. 🍯🌶️

TBT. Wow most of us are still part of our team working with Belcour and helping to build our brand 15 years later! So gr...
30/01/2025

TBT. Wow most of us are still part of our team working with Belcour and helping to build our brand 15 years later! So grateful to everyone and their love support and hard work. We are so blessed to have you still here, still creating, keeping the quality consistent and the dream alive.

Chinese New Year means jiaozi season at Belcour, but however you celebrate, we wish you a joyful and prosperous Year of ...
29/01/2025

Chinese New Year means jiaozi season at Belcour, but however you celebrate, we wish you a joyful and prosperous Year of the Snake. May your seeds bear fruit, your prayers come true, and your cooking become ever more delicious 😉🧧🙏

🐍 #春节快乐 #新年快乐

Love to get these messages from people. Yes that’s a really good recipe in the Belcour Cookbook and there are a lot of g...
27/01/2025

Love to get these messages from people. Yes that’s a really good recipe in the Belcour Cookbook and there are a lot of good ones, if I say so myself. I use my own cookbook regularly.

Brown lentils, a recipe from the Belcour Cookbook on page 245. A delicious vegetarian meal served with white rice, a fre...
22/01/2025

Brown lentils, a recipe from the Belcour Cookbook on page 245. A delicious vegetarian meal served with white rice, a fresh green salad and some Belcour Pepper Jam.
NB you can use regular onions if you don’t have red onions.

In December of 2005, twenty years ago, I collected some recipes from the boxes of recipes my mother had left. I bound th...
22/01/2025

In December of 2005, twenty years ago, I collected some recipes from the boxes of recipes my mother had left. I bound them and printed 25 copies and gave them to all the women in my family and a few girl friends as Christmas presents.
I asked that if they used the recipes and give me some feedback. The book was replete with spelling mistakes, important omissions like eggs in cakes, non-specific quantities like a pack of chicken. That book had no pretty photos except the one of us having one of our “girls lunches” at Linda’s house.
This tradition and the memories of my mother, and our family lunches at our grandparent’s house, Bamboo Pen, was actually the inspiration for the book. Getting together for these lunches is still a family tradition and I believe part of the “glue” that keeps our family together.
I had no idea that this spiral bound 2005 book would spawn the Belcour cookbook which I eventually published in 2015.
It’s gratifying and somewhat annoying that after all the effort of making the hard copy Belcour Cookbook, that many of my relatives still use the old spiral bound book! They tell me it’s because over the years they have made their edits on it! And they don’t want to mess up the “pretty” hardcover book.
So another ten years have passed and I’ve decided to publish my second book, which I am currently working on because they are some good recipes I left out, like Claire’s Cake, and Ga Ma’s recipe for “Lion’s Head” a Chinese classic that I use quite often now. I’m am in the process of testing and collecting the ones I think are worth publishing. With some of my originals and more anecdotes.
My working title is Belcour cookbook, “Second Course” as our son Daniel suggested, after hearing my less appealing “what left. I will of course go back to my cousins, aunts, sisters and friends for their edits of the 2025 spiral bound prototype I shall give them. I’m hoping it won’t take me another 10 years to publish my second “real” book.
I often ask myself why in God’s name would I do another cookbook, knowing the effort the first one took? The answer is, I can’t help it, a cook cooks, a painter paints. And why would I tell you in advance ? The answer again is simple, I am speaking it into being.
My husband Michael said about the first one that “I had birthed a baby”, because it took nine months to make. The thing is you forget about the pain of childbirth and go ahead and have another, if you can.
Michael also said I had “jumped out the plane of self-publishing without a parachute”, but if I had looked at it that way, I would never have gotten on the plane. So I want to encourage anyone who is trying to create a body of work, be it writing a book, a play, or creating some music, to go ahead get on the plane. Life would be very dull if we didn’t take the risk of giving voice to our creative expressions. I guess I should caution, remember the parachute, but I prefer as Churchill famously said, “damn the torpedos full steam ahead”.
I am grateful that of the 2000 books I published I have 264 left. I am grateful that people like it and use it. I believe that in spite of AI, and the Internet, books and all expressions of creativity are still important. Just for god sake replace those spiral bound books with the newer 2015 hard copy please, but you can scribble all over the 2025 prototype of “Second Course” if you want.

Doing the rounds in Montego Bay checking Belcour’s distribution. Progressive Supermarket in Fairview
20/01/2025

Doing the rounds in Montego Bay checking Belcour’s distribution. Progressive Supermarket in Fairview

16/01/2025
I think Jamaica’s mirepoix is : thyme, scallion and scotch bonnet. What do you think Jamaica’s mirepoix is?
16/01/2025

I think Jamaica’s mirepoix is : thyme, scallion and scotch bonnet. What do you think Jamaica’s mirepoix is?

They're called "humble beginnings" for a reason. The foundation of so many of the world's greatest dishes—from chicken fricasse to jambalaya—is merely a group of un-fancy vegetables that disappear, practically or literally, once they have performed their part.

Love to get these messages endorsing our Belcour Honey Mustard Hot Pepper Sauce. I’ve given samples to it from the Speci...
15/01/2025

Love to get these messages endorsing our Belcour Honey Mustard Hot Pepper Sauce. I’ve given samples to it from the Specialty Food Show in NY to Supermarkets and I can always tell a chef or someone who knows food because they always love it. I call it our “Chef’s Sauce” because I’ve never met a chef who didn’t love it. Why? Because it has that roasted peppers and garlic so it enhances everything you cook or eat. I know that’s boasting, but try it and let me know.

13/01/2025

A good relationship in business may take years to build but is worth more than gold

Caribshopper.com sends Belcour products to the US and Canada
09/01/2025

Caribshopper.com sends Belcour products to the US and Canada

Find authentic Caribbean products now. Get the best from the islands delivered to your door in the US & Canada, within 10 business days. Shop Now!

Try it with some Belcour Five Fruit Marmalade.
05/01/2025

Try it with some Belcour Five Fruit Marmalade.

Easy Panna Cotta Recipe With Homemade Marmalade!Ingredients200 ml heavy cream 35%200 ml whole milk3 gelatine sheets 150 grams white sugar400-500 grams of any...

Those of us who can I think should all raise a couple of chickens as eggs were scarce this Christmas. Home grown eggs ar...
02/01/2025

Those of us who can I think should all raise a couple of chickens as eggs were scarce this Christmas. Home grown eggs are so delicious. Any tips for raising chickens?

A brilliant interview with chef, restauranteur, woman’s rights activist Asma Khan
16/12/2024

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

Listen live to BBC World Service on BBC Sounds

Whether you're celebrating Christmas in Jamaica or abroad, our Belcour Ham Glaze easily adds that traditional Jamaican f...
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

Delighted to get these messages.
05/12/2024

Delighted to get these messages.

Giving thanks for family, food and love
30/11/2024

Giving thanks for family, food and love

Make Thanksgiving hors d’oeuvres a breeze with Belcour jams and chutneys 🍅🌶️🍯iThe Belcour Cookbook has a delicious Honey...
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.

Beauties of Belcour 🌸 Now who can guess the name of the first flower?
22/10/2024

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

Jamaica, yes, we’re more than a beach.The Frankfurter Buchmesse (Frankfurt Book Fair) opened 2 days ago. Having taken a ...
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 🇯🇲

Dad used to say that in communist China, “they could take everything away from you, except what’s in your head”. My fath...
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 ❤️

Belcour is honored to be included in a recent JTB article as one of the six books a person visiting Jamaica should get. ...
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.

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

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

Vegan Mooncakes for Mid Autumn Festival. I was asked to bring a vegan recipe to my aunt’s ninetieth birthday on the day ...
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...

The Breadfruit was brought to Jamaica to help feed slaves. This overlooked ubiquitous transplant which was initially int...
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 …

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Videos

One of the easiest recipes in the Belcour cookbook - just marinate, grill, glaze and serve. This Asian inspired grilled fish is mildly sweet with a kick from the Belcour Honey Mustard Pepper Sauce. Serve with rice, greens and wasabi mashed potatoes. Full recipe on the Belcour Preserves website: https://belcourpreserves.com/recipes/grilled-fish-fillets-with-wasabi-mashed-potatoes/

When I decided to write Belcour Cookbook people said to me why write a cookbook when everyone can just jump online and find a recipe. Yes true, but not all recipes have been in a family for decades. Many people have also thanked me for capturing a bit of Jamaica’s history. One of my relatives whose grandparents came from China with our father also thanked me for writing a snippet of our family’s history in China because no one in the family had told her some of these things about our family’s Chinese heritage. I’m grateful that people seem to enjoy both the stories and the recipes. I’m also grateful that reading books has made a comeback and bookstores aren’t obsolete. I’ve also found myself reading again after getting into the habit of binging on Netflix during Covid. I like to hold a book in my hand and try to understand the reason for its existence, the author’s inspiration and intent, the time period and the energy that the book carries. #belcourcook #familyhistory #heritage #culture #familyfood #jamaicanchinese #jamaicanbook #FusionFood #entertaining #deliciousrecipes

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
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 🇯🇲

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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.