Description
Made with heaps of fiery habaneros and scotch bonnets, we mean it when we say hot. Not too sweet and bursting with the flavours of the chillies we use, this condiment is perfect with a variety of cooked meats, cold meats, cheeses and more. This versatile hot chilli jam is a store cupboard essential for any self respecting chili head!
Made with Nicky's classic recipe from when she lived in Canada, this lovely stuff is known as hot pepper jelly in Canada and the USA. It is hand made by her in small batches (20 jars at a time!), with only the best fresh peppers and locally sourced Aspall's vinegar.
Yes, it’s true, there really was a big black dog. Named ‘Shuck’ after the legend of the Black Shuck our huge Canadian lab/husky/beast didn’t roam the leafy Suffolk countryside at night looking for victims. He, in fact, spent vast amounts of his life sleeping on the sofa at our home, not far from our workplace near Woodbridge. Sadly no longer with us, his memory lives on in the ‘Black Dog Chili Company’.For ingredients and storage instructions, see below.
Ingredients: Cane sugar, white wine vinegar, peppers (12%), Scotch Bonnet & Habanero peppers (6%), gelling agent (apple pectin).
Storage Instructions: Once opened, store in the fridge at 0-5 degrees C and consume within 6 weeks. See base for best before date.
