A Return to South Devon

Hey folks, today we have my favourite product from South Devon Chilli Farm:

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Because, while I sometimes love the really hot items, it’s not their 10/10 that most impressed me with flavour. It’s this, far milder, entry into their extreme heat range.

In fact, when I first fell in love with their Extreme Chilli Jam, it was a mere two point five. The start of its name felt like a joke. It was simply a delicious, medium jam with a difference.

But that’s changed.

For their more recent batches, South Devon Chilli Farm have doubled the ghost pepper content and added some more standard red chilli shreds as well. Here’s how it looks on my spoon:

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Thick, chunky and full of seeds, with a slight liquid element. But, most importantly, green.

This is not your average red chilli and tomato preserve.

The latest ingredients list reads as follows:

Sugar, Green Peppers (40%), Onions, Lemon Juice, Dried Bhut Jolokia Chilli (2%), Fresh Chilli (2%)

So it still doesn’t contain a lot of chilli and the green peppers that form the majority of its fruit are almost certainly bells.

Yet, I don’t find it bitter and I don’t find the flavour coming back to haunt me. I simply enjoy it like I would a green chilli.

And sure, it doesn’t quite taste like one. It’s not overly grassy and savoury like a jalapeño or sharp and bitter like most under-ripe superhots, but it does have just enough savouriness about it that I wouldn’t use it for cheesecake.

The jam is still sweet from its sugar content, though. Despite the lack of sugar in the peppers themselves, it’s only a tiny bit less so than your standard red chilli sort.

If you enjoy both jams and green chillies, you’re going to love the taste of this but, as I said before, it’s gone up in strength since its early days. It’s now the middle of my



creeping up slowly at and around the roof of my mouth.

A darn sight hotter than its original medium!

I think this new version definitely warrants the title of “extreme” now, even if I’d normally only call four an extra hot. When you spread something like this on your food, that heat sure feels a lot more “extreme” than just a drop or two of a similarly rated sauce.

It lives up to what the company promised but I think that that might actually be something of a shame.

Not for me, of course, but for you guys. It limits the number of you that can enjoy the product and it does so rather unnecessarily. The hint of red chilli brings little benefit to the product’s flavour.

Yet it does little to detract from it, either, and, whether I appreciate its new heat or not, it’s still a delicious chilli jam. One with a unique and distinctively green taste that I would highly recommend for anyone who can handle that kind of firepower.

Like many chilli jams, it will go beautifully with cheese, be that in a ploughman’s sandwich, underneath it in a nice toastie, with cream cheese to top a baked potato, or simply on crackers. In addition, I could see it pairing well with quiche or omelette, spread thinly between good fish and a bed of rice, or caramelised over all sorts of oven baked goodies.

Going back to the first suggestion for a second, I love putting green chilli over my macaroni cheese, but chicken and some stronger flavoured fish, like salmon or trout, would also benefit from getting glazed in this fashion. As might pork and duck.

Heck, if we’re looking at oriental favourites like that, I could even see it working like a sweet chilli sauce for spring rolls, if a very hot, thick and unorthodox one.

There are far more uses for this jam than might initially meet the eye.

This is my favourite product from South Devon Chilli Farm, and with good reason. I just wish that its white-on-black, skull and crossbones label weren’t purely there to hype up the heat.

Its packaging does little for it, in my opinion, failing to even hint at what makes the Extreme Chilli Jam special. It doesn’t even bother to put it in the name.

Only the jam itself, which isn’t hugely visible unless you inspect the jar closely, gives away its unusual colour.

2 thoughts on “A Return to South Devon

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