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.
10/07/2026
Spring arrived late this year and we’ve had so much blooming around Belcour that I had to go out and make a couple of vases. My philosophy is that you can tell how good the food is going to be by there being fresh flowers on the table. It took a lot of hustle and muscle to get these flowers, and at times getting stuck in vines, but very much worth it. 💐
01/07/2026
Love recreating vegetarian versions of my favourite foods. What should I try next?
BATTER INGREDIENTS
1 cup chickpea flour
3 tablespoons cornstarch
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon of garam masala (optional)
1 cup warm water
Ingredients taken from NYT Cooking recipe Chickpea Batter-Fried Vegetables
26/06/2026
If you’d like to learn how to harvest your own bamboo shoots, please refer to our earlier video 🎍
INGREDIENTS (serves 4-6 persons)
6 cups bamboo shoots
6 garlic cloves, diced
1/2 a medium-sized onion, chopped
1 and 1/2 cups celery, chopped
1 cup scallion, chopped
1lb pork belly, thinly sliced, can be substituted with bacon or chicken, or no meat at all for a vegetarian version
1 T. oyster sauce
2 T. sugar
2 T. soya sauce
2 cups of boiling or hot water
2-3 T. Belcour Honey Mustard Pepper Sauce
COOKING TIPS
Note that the pork belly is easier to slice when it’s half frozen. Be careful of oil splatters when cooking the meat in the oil, I advise you to wear an apron for this part, and to sprinkle a dash of salt if it’s splattering too much.
18/06/2026
Bamboo grows all over Jamaica, and is one of our most versatile and fast-growing renewable resources. It has uses in the construction, textile and energy sectors, but did you know that the shoots can also be eaten as food? 🎍
Bamboo shoots are considered a ‘superfood’ for being high in protein, fibre and minerals, while being low in fat and calories. They also help to manage cholesterol and blood pressure levels.
The shoots spring up after heavy rains, so the rainy season is a good time to go shoot hunting 🌧️ Ideal shoots are approximately 1m in height; taller shoots can still be harvested - just chop off the portion that exceeds 1m from the tip. Remember to leave a bit of the shoot in the ground (don’t pull it out like a w**d), so that new shoots will grow the next year.
⚠️WARNING⚠️: Please wear gloves when handling shoots, as their brown hairs can be quite itchy on the skin.
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.
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22/05/2026
16/04/2026