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{{#seo:
|title=Jerk seasoning, Barbecue recipe
|titlemode=replace
|keywords=#jerkseasoning #darkrum #chillies #maltvinegar #vinegar #onions #garlic #habaneroes #honey #bayleaves #cinnamon
|hashtagrev=032020
|description=Make this jerk seasoning to coat roast pork, chicken, ham, turkey, sausages - in truth, most meat or fish. It keeps well, so you can afford to make a
}}

Make this jerk seasoning to coat roast pork, [[Chicken|chicken]], ham, turkey, sausages - in truth, most meat or fish.

It keeps well, so you can afford to make a big batch, but because of the volumes, it's worth seeking out an ethnic food supplier for the [[Spices|spices]] as the little supermarket jars are an extremely expensive way to buy spices in quantity. Grind the spices yourself in a [[Coffee grinder|coffee grinder]] to ensure you get fresh powerful flavours.
{{recipesummary
|TotalCalories = 629
|PortionCalories = 39
|DatePublished=1st February 2013
|Author=JuliaBalbilla
|Servings = Servings: 16 - Makes about a pint of jerk seasoning
|Difficulty = 1
|TotalTime = 25 minutes
|PrepTime = 25 minutes
|CookTime = None
|Image = [[Image:Jamie Oliver's jerk seasoning recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Best with chicken''

5/5 

Some foods just make perfect pairs - Jerk chicken is one of these!

 [[User:PSmith|Paul R Smith]] 
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===Adjustments from the Jamie's television recipe===
I have adjusted the recipe from that seen on the TV program as I thought it was too liquid and way too 'clovey', although it was brilliant. By the way, Jamie's original was 2 tablespoons of [[clove buds]], 250 ml [[dark rum]], 250 ml [[malt vinegar]].
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{{RecipeIngredients
| 6 [[Bay leaves|bay leaves]]
| 2 tablespoons freshly ground [[Cinnamon|cinnamon]]
| 2 tablespoons ground allspice
| 2 level teaspoons of clove buds
| 8 [[habanero chillies]] or [[Scotch bonnet chillies]] or of course any other types of [[Chillies|chillies]] of your choice
|* I could not get [[habaneroes|habaneros]] so I used 16 medium sized (5 cm) red [[chillies]], the anonymous types that most supermarkets sell.
| 2 tablespoons freshly grated [[Nutmeg|nutmeg]], (roughly 1 large nutmeg before grating)
| 8 [[Cloves|cloves]] of [[Garlic|garlic]], peeled
| 1 tablespoon [[Sea salt|sea salt]]
| 1 tablespoon freshly ground [[Black pepper|black pepper]]
| 1 tablespoon freshly ground juniper berries
| 3 tablespoons freshly picked [[Thyme leaves|thyme leaves]]
| 200 ml [[dark rum]]
| 200 ml [[Malt vinegar|malt vinegar]]
| 2 [[Red onions|red onions]], peeled and quartered. White onions are fine too.
}}
===Method===

{{RecipeMethod
| Add everything but the [[rum]], [[Vinegar|vinegar]] and [[Onions|onions]] to a food processor with a metal blade and blitz to a paste
| Add the [[Onions|onions]], rum and [[Vinegar|vinegar]] and blitz until they are totally combined
| Store in [[sterilised]] bottles
}}
===Serving suggestions===
Brush over meat, fish or poultry before cooking.

For hams, mix in a tablespoon of [[honey]] or [[marmalade]] and brush or spoon over all visible surfaces for the last 30 minutes of cooking.
===Chef's notes===
I marinated [[pan fried breaded pork fillets]] for 3 hours in a ladleful of this jerk seasoning and they were brilliant. As was [[Marmalade glazed jerk gammon]], a version of [[marmalade ham]] that I made using this recipe.

==See also==
* [[Jerk recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Barbecue recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Dips and sauces]]
[[Category:Historic recipes]]
[[Category:Marinades dressings and butters]]
[[Category:North African recipes]]
[[Category:Jamaican recipes‎]]
[[Category:Pickles and preserves]]
[[Category:Spicy recipes]]
[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/jerkseasoning|#jerkseasoning]] [[Special:Search/darkrum|#darkrum]] [[Special:Search/chillies|#chillies]] [[Special:Search/maltvinegar|#maltvinegar]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/onions|#onions]] [[Special:Search/garlic|#garlic]] [[Special:Search/habaneroes|#habaneroes]] [[Special:Search/honey|#honey]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/cinnamon|#cinnamon]]
</code>

Jerk seasoning - Revision history

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