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.
29/05/2026
Had the pleasure of cooking with Dahmarley Amor, chef and fan of the Belcour Cookbook, and was able to show him one of my favourite easy recipes from the cookbook - Coffee Rub Pork Tenderloin.
This recipe also works with chicken, and believe it or not, with ackee too! (Just leave out the salt fish for the ackee version)
INGREDIENTS
2 lb pork tenderloin (or chicken or ackee)
2 T. ground coffee
4 t. brown sugar
1 t. chili powder
1 t. Belcour Honey Mustard Pepper Sauce
1 t. Belcour Honey Jerk Pepper Sauce
1 t. fresh thyme leaves, finely chopped
2 t. sea salt
4 T. vegetable oil (2 T. for the rub, 2 T. for searing)
22/05/2026
Excellent!
Darian Bryan is Next Level Chef Season 5 winner
Jamaican-bred, New York-based chef Darian Bryan has won North American culinary reality hit show 'Next Level Chef', which airs on FOX Television.The 34-year-old Bryan grew up in Clarendon with his mother, cookshop entrepreneur Athea Allen, and five sisters before migrating to the United States in 20...
13/05/2026
Mike on the bees and permaculture at Belcour, featuring our beekeeper Coli 🐝💛
05/05/2026
Beginner-friendly, decadent Date Cake that really is foolproof. Baking time may vary - check that your cake is fully cooked through (by using a cake tester) before spreading on the topping. The topping should be golden when it comes out of the oven 😋
INGREDIENTS
1 cup pitted dates
1 ½ cups flour, sifted
1 t. baking soda
¼ t. salt
½ cup butter
1 cup sugar
1 egg
1 t. vanilla
½ cup butter, cut in small pieces
½ cup brown sugar
½ cup chopped walnuts
30/04/2026
Experimenting with leftover chicken.. Would you add fruit to your chicken salad?
21/04/2026
Paris is famous for rooftop beekeeping. Urban beekeeping is on the rise maybe because honey has become scarce and expensive. Strangely bees raised in cities are subject to less pesticides such as neonicotinoids which have been thought to be responsible for colony collapse disorder. Bees are essential for food preparation so less bees mean less food.
16/04/2026
For 20 years, Donna and Coli have been the backbone of our company, Belcour Preserves. It would have been impossible to start the company without them, as they helped with the development of the products and business every step of the way.
When Mike and I started the company, we had no idea what kind of commercial enterprise it would become. At that time, Mark “Coli” Evans was helping us look after the Belcour grounds. Coli has a way with animals - he has a calm energy that the bees respond to, and he spent about a year learning bee farming and honey processing. Now he is a highly skilled beekeeper of 15 years. He no longer wears gloves and the bees don’t sting him. When I started developing the hot sauces, I would roast scotch bonnet peppers in the oven and this sent everyone scampering out of the house. Coli was the only one who liked to taste test the pepper sauces. Once we got into factory production, Mike and Coli would team up to carry the heavy buckets and cap the bottles. Mike also taught Coli how to understand the product formulas and a few years later, Coli became a factory manager. He is loved by everyone at the manufacturing facility and has learned how to make our products.
Donna is a skilled cook and has what everyone calls a “sweet hand”. Over the years, we have cooked together and learnt to taste and “doctor” dishes with barely any verbal communication. As the company grew, Donna assisted with cooking for events like Farm to Table and the Observer Food Awards, as well as pop-up brunches and dinners. She also cooked lunch for all the staff who work in the business. Donna’s “sweet hand” has kept us well fed with the most delicious food on a regular basis.
Both Donna and Coli helped with the shooting of the cookbook. Coli was often holding up the lights, or moving the props for the photographers. Donna helped in developing and testing recipes for the first Belcour Cookbook. We continue to experiment on a regular basis, developing recipes for the next cookbook.
07/04/2026
INGREDIENTS
6 cloves garlic, minced
1 cup eggplants, cubed (optional)
1 cup spinach (optional)
Parmesan (optional)
EVO
Salt and pepper
SAUCE
2 medium onions, chopped
½ green or red bell pepper, chopped
2 cups or cans of tomatoes
2 T. Belcour Tomato Chutney
2 T. pesto
2 T. Belcour Honey Mustard Pepper Sauce
½ cup red wine
1 ½ cups broth (any kind)
Fresh herbs such as parsley, basil, French thyme
Peel and chop the eggplant into cubes and sprinkle with salt to draw out the moisture from the eggplant. Wash off the excess salt, and sauté with garlic in EVO and set aside.
Sauté the onions, bell pepper and tomatoes in EVO. Add all the remaining sauce ingredients and simmer for 10 minutes, adjusting the taste. Blend the mixture until smooth.
Heat the sauce back up on the stove and add in the eggplant and spinach. Serve over pasta with Parmesan, black pepper, and more fresh herbs.
This cheese spread is a convenient and protein-filled snack to have in the fridge. Serve it on any bread you like, and with a salad too if you want a balanced lunch.
INGREDIENTS
1 hard-boiled egg
2 T. fresh parsley, finely chopped
1 cup plain yogurt
2 T. Belcour Honey Mustard Pepper Sauce
1 cup sharp cheddar cheese, grated
12/03/2026
Peanut butter and Belcour Pineapple Preserve makes sharing very optional 😉🍍🥜
06/03/2026
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.
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.
28/02/2026
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.🇯🇲
27/02/2026
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
Full recipe can be found on the Belcour Preserves website
26/02/2026
We love to reflect on this family food tradition at this time of year:
Making Jiaozi and honoring our ancestors.
"Gan Ma would sit in the kitchen and show us how to make jiaozi, similar to how I have taught my nieces. She taught us how to use the egg white like glue to seal them so they didn’t open up while boiling, pleating the edges and curving them around like a crab. In those days we made the wrappers from scratch and it was hard to get them thin enough and it took forever. Now, of course, you can buy the skins in supermarkets and they are much easier to handle. I still prefer to make the filling of the pork mince and cabbage myself and use the store-bought skins for convenience."
Happy Valentine’s to you! Wishing you a sweet day filled with delicious moments. ✨💌💖
11/02/2026
It’s citrus season and time to make Belcour Five Fruit Marmalade. Some delicious citrus delivered today from one of our farmers in the mountains.
11/02/2026
It’s citrus season which also means marmalade season! These shots were taken from a recent exciting collaboration that we can’t wait to share with you all 🌴
05/02/2026
Full recipe can be found on the Belcour Preserves website
Has anyone else noticed recently that trees are putting out new leaves, and flowers are blooming faster than usual? It’s as if Nature knows about the destruction from Hurricane Melissa, and is trying to restore balance. I haven’t been yet to the southwestern side of the island, but I hope the flora there is regrowing with the same vigor as at Belcour. And that it can give hope to fellow Jamaicans as they rebuild their homes and communities 🙏 on the long road of recovery..
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