Jamaica Gleaner / Look no further. Miss Dutchie’s Scotch Bonnet Pepper Jelly is exactly what you need to spice up your dish. It brings you the best of both worlds, where sweet jelly is blended with hot Scotch bonnet pepper to create a ‘sweet and spicy’ taste sensation that is sure to tantalise you and your family’s taste buds.

The creative mind behind Miss Dutchie, Tiamoyo Lyn, has tasted many pepper jellies, but thought they were missing the heat factor that she so dearly craved. One day, she took out her dutch pot and decided to create her own spicy ‘magic’.

“It was my first time ever attempting to make a jelly and I would love to say that on the first try I perfected it, but that was not the case,” Lyn admits. After several trials, and making a batch every other day in a bid to get the perfect taste, colour, and consistency, Lyn came up with just the right ingredients. It came out better than she anticipated, as she shared it with a few tough critics and got all positive feedback. “I have to say, it is the best pepper jelly out there,” Lyn says with a chuckle. When asked how her passion for creating came about, Lyn shares with Food that her family is made up of gastronomes.

Her dad is a lover of all things food, as he works towards opening his restaurant, while Lyn, on the other hand, enjoys developing new food products. Miss Dutchie Scotch Bonnet Pepper Jelly has come a long way and is just yummy in sandwiches. In addition, Lyn’s jelly can be used as a glaze for meats and seafood, marinade, and dipping sauce, and is a great addition to a cheese platter.

“My mother’s all-time favourite for my jelly is a glaze over her Christmas ham. If you are tired of your food tasting the same way every time or you need a little oomph to your meal, use Miss Dutchie Scotch Bonnet Pepper Jelly – you will taste the difference!” she said with pride.

With the creation of her pepper jelly, Lyn has moved on to creating delicious products that will bring wonders to her line of jelly. Lyn plans on growing her business by expanding the line of products and, ultimately, exporting them to other markets. She also wishes to venture into products like Scotch bonnet-flavoured barbecue sauces and infused vinegars for salad dressings. Lyn is also a woman of many crafts. When she is not experimenting and developing new products, she hangs up her apron and dons safety shoes for her role as an occupational health & safety professional at an established beverage manufacturing company.

If you want to add that extra oomph to your dish or create a dish your family cannot resist, grab a can of Miss Dutchie’s pepper jelly or try one of her recipes.

Miss Dutchie Ja

Tiamoyo Lyn

Telephone: (876) 552-0769

Instagram: missdutchieja


[email protected]

[email protected]

Miss Dutchie Pepper Jelly Glaze for Ham

Ingredients 2-3 tablespoon Miss Dutchie Scotch Bonnet Pepper Jelly

8oz pineapple juice

4 cloves

Pinch of salt

Method Combine ingredients in a small pot and bring to boil. Reduce heat and simmer five to eight minutes. Spoon generously over ham in the last 15 minutes of baking. Serve with Miss Dutchie Scotch Bonnet Pepper Jelly on the side.

Miss Dutchie Stir Fry Steak with Tri-Colour Quinoa

Ingredients 1 1/2lb thinly sliced steak

2tbsp Miss Dutchie Scotch Bonnet Pepper Jelly

1 medium-size onion

1 large bell or 3 Jalapeno peppers

1 cup string beans

1tsp garlic

1tsp ginger

3/4 cup Chinese rice wine

1tsp black bean paste

1 cup tri-colour quinoa

1 1/4 cups water or broth

3tbsp cooking oil

Method (Sauce)

1. Whisk together Miss Dutchie Scotch Bonnett Pepper Jelly, black bean paste, Chinese rice wine, soy sauce.

2. Set aside (stir-fry)

1. Pat dry steak slices and add salt to taste.

2. Heat two tablespoon oil over high heat and add steak when pan is smoking.

3. Fry steak on one side for one minute and then stir-fry for one more minute. Remove from.heat and set aside.

4. Return pan to high heat and add 1 tablespoon cooking oil. Add vegetables, including garlic and ginger, and stir-fry for two to three minutes.

5. Pour sauce over vegetables and reduce for one minute.

6. Return steak to pan and stir for one minute.

7. Remove from heat and serve with tri-colour quinoa.

(Tri-Colour Quinoa) 1. Rinse quinoa two to three times with water. Tip: use a strainer.

2. Place quinoa and 1 1/4 cup water or broth in a rice cooker.

3. Quinoa should be ready in 10-12 minutes.


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