Products
The traditional spicy-sweet condiment based on the famous hot and flavourful Jamaican Scotch Bonnet Pepper. Lime is particularly good with fish while Ginger goes well with Chinese and Indian dishes.
The three exotic flavours complements a variety of foods. They also make a superb glaze for meats and vegetables.
Busha Browne's Lime Pepper Jelly is available in a 12oz size, Busha Browne's Lime Pepper Jelly is tasty on fish and poultry, particularly salmon or duck.
Health Index
All natural, Sodium free, No preservatives, Fresh vegetables and spices.
Recipe - Busha's Original Lime Pepper Jelly
- 1 - Baked Ham with bone
- Whole cloves to cover surface of ham
- 1/4 - cup Prepared Dijon mustard
- 3 - cups Pineapple Juice
- 1/2 - cup Busha Browne's Lime Pepper Jelly
Rub skinned, scored ham with prepared Dijon mustard and spread with the Pepper Jelly. Dot with cloves. Place ham in roasting pan and add pineapple juice. Bake in oven preheated to 350°F (180°C) for an hour basting frequently.
Skim fat from pan juices and pour juices into a sauceboat. Accompany ham with mustard, additional Pepper Jelly, or Busha Browne's Chutneys and pan juices.
How to Use
Busha Browne's Lime Pepper Jelly are easily integrated with cheeses, biscuits, crackers, hors d'oeuvres and more.
Sizes
- 12 oz. (authentic six-sided glass jar)
Busha Browne's Indispensable Compendium of Traditional Jamaican Cookery is brimming with exquisite old Jamaican recipes. 