Jamaican Jerk Seasoning

In Blog, Seasonal Recipes, Summer by Luke StuartLeave a Comment


”You can make your seasoning mild or create a ‘lip remover’. Always use less rather than more until you get the hang of it.” Is one of the tips from Virginia’s book.

The following recipe has been contributed by Virginia Burke and her brilliant book EAT Caribbean.

The jerk seasoning can be used to make; honey jerk seasoning, jerk barbecue sauce, marinades, jerk butter and much more. If you have enjoyed this recipe please let us know by commenting below.

  • Makes about 180g
  • 6 spring onions
  • 1-3 Scotch Bonnet peppers
  • 2 tsp allspice berries or 1 tsp ground allspice
  • 1 tbsp chopped fresh thyme or 1/2 tbsp of fried thyme
  • 2 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 1 tsp brown sugar
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup cane vinegar or distilled white wine vinegar
  • 1 tbsp oil
    • Method
    • 1. The traditional method is to crudely mash up all the ingredients with a pestle and mortar and use to marinade the meat, discarding any large bits of spring onion etc, before cooking. To make it easier, you can use a blender to reduce all the ingredients to a thick paste.

The images in this blog remain the property of Simon & Schuster (UK) Ltd 2005. (The above photo is Fish with Lime & Garlic Jerk Butter).

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