I found the inspiration for our pepper jellies in the Barbados Cookbook compiled by Peggy Sworder and Jill Hamilton. As a second-generation Bajan and food-lover, I was always interested in connecting with my heritage through food, so decided to give it a try myself. I started out giving it as gifts to friends at Christmas and with time, developed my own recipes. The version of Pepper Jelly we make at GENNY GRAHAM features the fiery characteristics of scotch bonnet peppers. These beautifully glossy berries change in colour and flavour as they ripen and, although only the size of ping pong balls, are very hot, having a Scoville heat unit (SHU) of 80,000 - 4,00,000. (That’s as hot as 500 Jalapenos!) Thankfully, we mellow out their fiery flavour with the addition of our own signature combination of demerara sugar, organic cyder vinegar, fruits, herbs and spices.