Our new range of BBQ Jams are designed to be used as a condiment or a last-minute glaze. These were developed to incorporate a range of chilli flavours and to complement certain meats. We developed some ideas in our kitchen and then took them to the best Chilli Jam man in our area to develop further and use his expert knowledge. They are made for us by the Warwickshire Chilli Tree based in Stratford-upon-Avon. Specialising in Chilli Jams and all things chilli. They are made in small batches to ensure consistency and that the chilli levels are where they should be.
How to Use:
Use on the side of your plate to dip meats in or glaze meats last minute to enhance meats. Make sure it doesn’t catch! You can even mix through with mayo for a dressing.
BBQ Jam – Habanero & Pineapple
Great on pork and ham – HOT
This is our hottest BBQ Jam. We have used a Habanero mash which has deep and hot chilli flavours. We have balanced this out with the sweetness of pineapple and peppers. The heat grows but settles down with the sweet pineapple.Try on slow cooked pork belly by brushing all over and put back on the BBQ to glaze and caramelise. Works great on smoked ham hocks, sausages and ribs.
BBQ Jam – Smoky Chipotle Chilli
Great on beef and burgers – MEDIUM
We say this is medium but still produces quite a tickle with the heat. Packed full of smoky notes from the Chipotle and giving a deep chilli flavour. Try on slow cooked beef brisket by brushing all over and put back on the BBQ to glaze and caramelise. Works great on burnt ends, burgers and mixed with sour cream to top a Chilli.
BBQ Jam – Sweet Chilli & Lime
Great on chicken and fish – MILD
This is our mildest (with a tiny tingle of chilli). Designed to give a zingy lift with lime and balanced with the sweet chilli. Good enough for toast in the mornings. Try on a plank cooked side of salmon by brushing all over and put back on the BBQ to glaze and caramelise. Works great on grilled prawns, spatchcock Chicken or topped on fish tacos.