For the past few months, three enthusiastic and dedicated persons have been growing produce, making and bottling jam, and marketing them throughout the island. It is a lot of hard work but has proved very rewarding. The results are most popular at hotels, restaurants and grocery stores and enjoyed by residents and tourists alike. It is the first time that jam has been made on a commercial basis in Anguilla.
Jacqueline Cestero has lived in Anguilla for many years and is known for her interest and photography of birds on the island and for Nature Explorers Anguilla. Jammin’ started in mid-2015 when Jacqueline’s niece Molly and husband Tom Nutting joined her to start up Anguilla’s Jammin.’
Aquaponics
To grow and fertilise the plants, Jammin uses aquaponics, a combination of aquaculture and hydroponics, a first in Anguilla. Some 250 fish, Mozambique Tilapia, are kept in a large tank. The fish waste is ammonia and this produces nitrates that are used to feed and nourish the plants with natural nutrients. The waste from the fish at the bottom of the pool is sucked out and used for additional fertilising. The water goes to the plants and then back to the fish tank so the water is recycled all the time and only needs occasional topping up. Anguilla's Jammin' Aquaponic Garden is the first of its kind on the island! The whole process is powered by solar panels and a wind turbine and no pesticides or chemicals are used, making it super eco-friendly.
Produce
The produce growing in the aquaponics garden at the present time includes Guadeloupe melon, sweet peppers, scotch bonnet peppers, strawberries, cucumber, tomatoes, chives and basil. In the outside garden are papayas, bananas and passion fruit. In addition to the fruits and vegetables grown at the Jammin’ Garden produce is bought from local farmers. Sometimes mangoes are available locally but these are also imported along with kiwi. Some 50 seedlings of mango are currently being propagated.
Jams
There is a variety of jams made, many are unique to Jammin’. They include Passion Fruity, Banango (a combination of banana and mango), Paw Paw Melon, Mashed Up Mango, Kool Kiwi, and Hot Jamn (a combination of scotch bonnet and sweet red pepper).
Production
The process of making the jam involves peeling the fruit, mashing it to a fine pulp in a blender and then adding the sugar, lime and pectin and bringing to the boil on the stove. When ready, it is put into sealed jars and then pasteurised by boiling for 10 minutes.
There are three sizes available: a small one ounce jar, an 8-ounce jar, and a 32-ounce jar for restaurants and hotels. A pack of five different flavours of the one ounce jars is available and with attractive labelling is popular for tourists to take back as gifts.
The labelling is exceptional and very attractive. Each of the small jars features a different species of bird found on Anguilla with a photo and description. The 8-ounce jars feature boat racing, the national sport of Anguilla, and each jar has a photo of a different racing boat and a description. Plans are to have other features of the island used on the jars.
Marketing
In addition to all the work of growing the fruit and making and bottling the jam, the Jammin’ team does all the delivery to the hotels, restaurants and grocers on the island that use and sell the jam. It is a very popular product and deliveries are made twice a week with the remainder of their time spent on production.
Future plans for Anguilla’s Jammin’ include making salsa, pickles and dipping sauces. So there is much for residents and visitors to look forward to from the Jammin’ team.
