Currently we're producing a range of 6 dipping jams and jellies with four different levels of heat using our naturally produced home grown chillis. 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 bags of 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 delicous burst of fruit flavour, followed by a punch of heat. The ‘Carribean Red’ jam, offers the same level of heat, combined with a delicate sweet citrus flavour of Habanero pepper.
All of these jams can be used as dips with tortillas or cudites, as a sandwich filler, with meat and cheeses, or used as a glaze on sausages or chicken.
Typical Ingredients: Our Homegrown Chillies (21%), Distilled Barley Vinegar, Spring Water, Fruit Pectin, Cane Sugar (38%).
