Currently we're producing a range of chilli jam and jelly with four different levels of heat using our naturally produced home grown chillies. The main difference between the two products is their consistency. The same quantities of chilli pepper fruit, natural apple pectin (to make them set) and a little distilled vinegar, go into making each jar of chilli jam and jelly. However, before bottling the jams we use natural spring water to make the jams a little runnier and that's THE only difference.
The Mild, ‘Green Hungarian’ is an ideal introduction to chilli jam, the medium ‘Hungarian Red’ and medium ‘Green Jalapeño’ (our current best sellers) suit most tastes. Our ‘Red Jalapeño’ jam is next on the heat scale, and whilst hot, it still delivers masses of rich chilli flavour.
Next come our two newest arrivals, these habanero jams are really not for the faint of heart and come with our heat rating of fiery plus. The ‘Scotch Bonnet’ jam, made from our ‘Yellow Sun’ chilli peppers, gives a delicious burst of sharp citrus flavour, followed by a lingering punch of heat. The ‘Caribbean Red’ jam, offers the same level of heat, combined with the fuller more rounded fruity flavour of Red Habanero chilli peppers.
All of these jams can be used as dips with tortillas or crudities, as a sandwich filler, with meat and cheeses, or used as a glaze on sausages or chicken. Ideal for barbecues or Sunday Roasts.
Typical Ingredients: Our Homegrown Chillies (21%), Distilled Barley Vinegar, Spring Water, Fruit Pectin, Cane Sugar (38%).