Jamaican Jerk Marinade in a Mason Jar
Jamaican Food,  Recipes

How to make Jamaican Jerk Marinade from scratch

This Jamaican Jerk Marinade is spicy hot and full of flavors, that can be used on chicken, pork, seafood and also vegetables.

I think nothing is better than making your very own marinade from scratch instead of the store bought marinade that has ingredients that you cant pronounce and don’t even know what it is.

As a Jamaican, I have used store bought Jerk Sauce that are made by Jamaicans companies and they are delicious. But when you can make your own, know exactly what is in it and can adjust the taste to your own desire…it’s the best thing since slice bread…LOL.

Jerk Marinade Sauce in a Mason Jar with a red scotch bonnnet pepper on top.

A Brief History on Jerk

It is said that the word “Jerk” comes from a Spanish word, which is derived from the Peruvian word Charqui.

Also, some say that jerk comes from the poking holes in the meat, so that the flavor from the seasoning and spices will penetrate while marinating, right before cooking.

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The process of Jerk food comes from the days of slavery, when the Maroons would jerk to preserve meat all the way in the mountains. The Maroons would cook their food in pits (that were built in the ground) with a burning fire. This process of burying the meat with a slow cooking, it will leave the meat soft, juicy and tender.

Once the Maroons were in charge of acres of land and wouldn’t be in hiding, they would start a new process to preserve their meat. This new process starts by using pimento wood with the meat on top above the fire. This is the most popular way now to jerk meat.

Jamaican Jerk Marinade

What is Jamaican Jerk Marinade made with?

This homemade version of a Jerk Marinade is made with ingredients that you use everyday in the kitchen. It is similar to my Jamaican Jerk Seasoning that is made up of all dry seasonings. However, this recipe is a mixture of dry seasoning, herbs and spices blended together.

All of these herbs and spices are already in your refrigerator and your pantry. So you may not even have to go to your local market to get them.

The main ingredients includes:

  • Scotch Bonnet Peppers
  • Pimento Berries
  • Brown Sugar
  • Scallions (Green Onions)
  • Thyme
  • Garlic
  • Ginger
  • Salt
Jamaican Jerk Marinade with 2 yellow and 1 green scotch bonnet pepper.

How to use this Jerk Marinade

To use this Homemade Jerk Marinade, is to cover all over your choice of meat and allow it to marinade over time.

I prefer to allow my meat to marinate overnight, so that the flavors soak in and you can taste it in every bite.

Add the jerk marinade to your choice of meat and store in a container covered with plastic wrap. Leave it in the refrigerator to marinate overnight or at least for 4 hours.

How to store Jamaican Jerk Marinade?

Once your pour the Jerk Marinade into a Mason Jar or whatever you poured it in, store it in the refrigerator for up to 3 months. Just make sure the container is airtight, like a mason jar.

How to make Jamaican Jerk Marinade?

This is a super easy recipe to make. Trim, wash and roughly chop all the herbs & vegetables.

Most of the ingredients.

Add all the ingredients to a food processor or blender and blend until it is a smooth mixture.

Blending all the ingredients to make the Jamaican Jerk Marinade.
A close up picture of Jamaican Jerk Marinade after blending it.

Jamaican Jerk Marinade Recipe

Ingredients

  • 4 Scotch Bonnet Peppers
  • 4 stalk of Scallions (Green Onions)
  • 3 sprigs of fresh Thyme or 1 Tablespoon Dried Thyme
  • 7 to 8 cloves of Garlic
  • 1 medium Onion
  • 2 inch fresh Ginger
  • 12 Pimento Seeds or 1 Tablespoon Allspice
  • 2 Teaspoon Nutmeg
  • 2 Teaspoon Black Pepper
  • 1 1/2 Tablespoon Salt
  • 2 Teaspoon Ground Cloves
  • 2 Teaspoon Cinnamon Powder
  • 3 1/2 Tablespoon Brown Sugar
  • 3 Tablespoon White Vinegar
  • 2 1/2 Tbsp Soya Sauce
  • 1 Teaspoon Browning Sauce (optional)
  • 1/2 cup of Olive Oil

Instructions

  1. Trim, wash and roughly chop the scallion, onion, garlic, ginger, scotch bonnet pepper and thyme. Put them with the pimento berries (if not using allspice) in the food processor or blender.
  2. Add the dry ingredients: cloves, cinnamon, black pepper, salt, brown sugar, nutmeg, and allspice (if you didn’t use the pimento berries).
  3. Add all the wet ingredients: white vinegar, soya sauce, browning and olive oil.
  4. Turn your food processor on and pulse all the ingredients, until it becomes puree (smooth).
  5. Pour it in a air tight container, like a mason jar.

Notes

  1. When using scotch bonnet pepper or any other pepper, always use gloves to avoid skin burn. It really burns your skin, so please wear gloves.
  2. To make it a milder marinade, use less Scotch Bonnet Pepper. Remove the seeds from the inside also.
  3. If you are unable to find Scotch Bonnet Pepper, you can substitute it with Habanero Pepper instead.
Jamaican Jerk Marinade with some of the ingredients used in it.

Please let me know what you think about this Jamaican Jerk Marinade in the comment section section below.

Thanks for stopping by and please come back again.

Blessings and Love as you carry on, on your YouNique Journey!

Jamaican Jerk Marinade in a Mason Jar

Jamaican Jerk Marinade

Yield: 3 cups
Prep Time: 10 minutes
Additional Time: 2 minutes
Total Time: 12 minutes

This Jamaican Jerk Marinade is spicy hot and full of flavors, that can be used on chicken, pork, seafood and also vegetables.

Ingredients

  • 4 Scotch Bonnet Peppers
  • 4 stalk of Scallions (Green Onions)
  • 3 sprigs of fresh Thyme or 1 Tablespoon Dried Thyme
  • 7 to 8 cloves of Garlic
  • 1 medium Onion
  • 2 inch fresh Ginger
  • 12 Pimento Seeds or 1 Tablespoon Allspice
  • 2 Teaspoon Nutmeg
  • 2 Teaspoon Black Pepper
  • 1 1/2 Tablespoon Salt
  • 2 Teaspoon Ground Cloves
  • 2 Teaspoon Cinnamon Powder
  • 3 1/2 Tablespoon Brown Sugar
  • 3 Tablespoon White Vinegar
  • 2 1/2 Tbsp Soya Sauce
  • 1 Teaspoon Browning Sauce (optional)
  • 1/2 cup of Olive Oil

Instructions

  1. Trim, wash and roughly chop the scallion, onion, garlic, ginger, scotch bonnet pepper and thyme. Put them with the pimento berries (if not using allspice) in the food processor or blender.
  2. Add the dry ingredients: cloves, cinnamon, black pepper, salt, brown sugar, nutmeg, and allspice (if you didn't use the pimento berries).
  3. Add all the wet ingredients: white vinegar, soya sauce, browning sauce and olive oil.
  4. Turn your food processor on and pulse all the ingredients, until it becomes puree (smooth).
  5. Pour it in a air tight container, like a mason jar.

Notes

  1. When using scotch bonnet pepper or any other pepper, always use gloves to avoid skin burn. It really burns your skin, so please wear gloves.
  2. To make it a milder marinade, use less Scotch Bonnet Pepper. Remove the seeds from the inside also.
  3. If you are unable to find Scotch Bonnet Pepper, you can substitute it with Habanero Pepper instead.

Nutrition Information:
Yield: 3 cups Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 39gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 0mgSodium: 3412mgCarbohydrates: 40gFiber: 8gSugar: 22gProtein: 4g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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