Three, two, one, let’s jam!
Today, I’ve got a jazzy little duo from Single Variety Co. – Makers of simple, straight-forward jams that use only a single fruit. Or, in this case, chilli.
In fact, our new, limited edition pair only have a single pepper between them – The habanero – and are intended to showcase the difference between two of its distinct strains. One made with the most common, orange variety and the other with the richer, darker and more earthy – Yet not in the least bit cocoa-y – “chocolate” colouration. A glossy brown version with rather more heat than most.
You can find a little bit more about these peppers on my encyclopedia pages but, today, I’m going to see what they do to jam and just how much difference the colour of the pepper truly makes to a product. Because these two are, in fact, the exact same recipe.
Hey folks, we’ve had a whole bunch of rather hot products, these last two weeks, so today I thought I’d switch it up with something milder: Pure chillies!
No, I haven’t gone insane. Or at least, not any more so than normal. These jars are filled with jalapeños. Mild pepper, potentially made even tamer by being candied.
And, unlike the 📽️caramel flavoured ones📽️ that I got from Daddy Cool’s, they come in two different colours. As well as a most unexpected strawberry jam.
Because, as it turns out, Haynes Gourmet aren’t quite the condiment company that I first took them for. They’re candied chilli specialists and every single of of their creations uses that same, sweet and spicy base.
So let’s try it out, shall we.
Hello again, everyone. We’ve been looking at some serious hot stuff lately and, if I’m honest with you, I really have been suffering from it. It’s been hard work, assessing the flavours of and writing about such brutal products. So, this week, I’d like to swing the pendulum back the other way and show you something incredibly mild, instead:
This is Silli Chilly – A weirdly spelt chilli jam from our good friend, Stephen Dixon, over at Hot Pods. And it’s quite unlike anything else that I’ve ever tried.
Sad new year everyone. I’d say “happy” but it’s not.
Not for me and my blog.
The year that’s just gone has taken away both of my usual new year’s traditions – The night of partying and the green sauce for my first january review. So, while my special jalapeño product is still stuck in the twenty-twenty mail backlog, I’m afraid that I’m going to have to show you something else. A pair of red and yellow items from Prices Spices:
Their Reclus Red chilli jam and their El Salivate Ador sauce. Both of which will hopefully have the great taste to live up to their fake stickers’ claims and kick off this year, if not “right”, at least well.
After all, Prices Spices have managed to wow me many times before, including with their use of pineapple, so I definitely have reason to expect great things from the fruit in today’s sauce.
But it’s actually the jam that I’m really excited for. Because, despite its simple, red and black labelling, its chilli of choice is quite unique.
Hey there everyone, this week we have something very out of character for the current year: A festival find. But don’t worry, I’ve not been getting out and about and putting my family or my reviewing ability at risk. I’ve simply been saving today’s feature since back in january.
This is Briscoe’s Jellyment #2
Also known as their Tempting Thai Jelly. A yorkshire-made preserve which, like Farraday’s Surinamese Piccalilli before it, is rapidly approaching its best before and thus needs to be showcased sooner, rather than later.
Yet, while that’s why I’m bringing it to you now, it’s not why I have it in the first place. I picked up this particular product because I found it, and the other sweet spreads that Briscoe’s were selling, quite fascinating.
After all, thai sweet chilli might normally resemble a jam or jelly but this is the first time that I’ve seen someone actually try and turn it into one. Let alone give it an apple base.
This product is unique and I’m really hoping that it works as well as the heatless vanilla, cinnamon and thyme flavours which I tried off record.
Happy tuesday again, everyone!
Today marks the first of my july reviews and, with it, the end of my unexpectedly hectic birth month. This week, I get to relax a little and try out two simple chilli jams, from A Bit of a Pickle and The Smokey Carter.
Each using a different, named chilli – One habanero and the other scotch bonnet – but both relying on a base of sugar and red bells to carry them.
Obviously, these aren’t going to be the same sort of breakfast jam that we saw in South Devon Chilli Farm’s elderflower. They’re going to be a pepper forward, somewhat savoury pair that’s better suited to spreading over cheeses and meats. But how much of that pepper flavour is actually going to come from their namesake varieties? And how different will these two be?
I’m very curious to find out.
So it’s been a long and busy week, at least for me, dear readers, but tuesday has finally found its way back around. Which means it’s time for another review.
Today’s piece features the last item in my backlog from Prices Spices and it does so for good reason. Just look at that jar:
Sure, it looks small, dark and evil but it also says “Plum & Moruga Scorpion Chilli Preserve” in light, pinky-purple text. Text that, to me at least, implies dark red fruit used to create a rich yet vibrant, cranberry-esque jam for the christmas season. A jam that would be just perfect over equally flavourful roast meats and cheese that’s either tangy or pungent.
Sadly, this isn’t that product but, as december draws ever closer, I’m going to shine a spotlight on it, anyway, so that you can see what the Horners Aftermath Chilli Jam really is.
Happy tuesday, folks. Today’s review has been a long time coming.
This particular jar was found at a food festival by my buddy, 📽️ Lord Grim 📽️, but I’ve known about the Chilli Jam Man for longer than I’ve had this blog.
Because, while I don’t know what festival my jar of bhut jam came from, it really doesn’t matter. The Chilli Jam Man is one of the biggest names in artisan fiery food, possibly even the biggest, and you can find him and his “jambassadors” at just about every food-themed event this side of london. His coverage is a wonder to behold.
But it’s not just the one jar that I have from him, today. No, I picked up a couple, myself, to round out the range and better showcase his brand:
Happy tuesday fiery food fans, today we’re returning to devon. Or, more specifically, the South Devon Chilli Farm.
Last time we heard from them I was trying out one of their jams and I’m going to be doing the same again now. Only, this time it’s a rather different sort:
What I have here isn’t sold on its heat but on its elderflower content and the delightfully delicate, rather british and summery taste that that provides.
It’s their Elderflower Chilli Jelly.
Hello again, chilli lovers, today, we’re trying some Posh Pickles & Preserves.
Another small company but, if their place at Reading Chilli Fest is anything to go by, they’re a big favourite. Their products were all over Chilli Bob’s stall alongside his Dragon’s Breath plants, to the point where I almost thought they were his own brand. Clearly at least one major name in the chilli world loves them but, this week, we’re going to find out what I think.
I have for you their Fiery Chilli Extra Jam, made with Peppadews, and a vietnamese lemongrass relish known as “Sẚ Và Tu’o’ng ó’t”. Or “Sa Va Tuong Ot”, if your device can’t read the accents.
Two very different preserves in very similar jars.
The only differences, in fact, are the colours and a printed medal on the relish – One that says that it got gold at the World Hot Sauce Awards.