Habanero Chilli Jam – with Sweetcorn & Yellow Pepper (210g)

5.49

A Tropical Explosion of Savoury Heat
Our Habanero Chilli Jam is a departure from the ordinary. We’ve moved away from the standard red chilli base to create a vibrant, golden jam that celebrates the tropical fire of the Habanero. By blending a punchy Habanero Mash with Sweetcorn, Yellow Peppers, and Apple, we’ve achieved a flavour profile that is sun-drenched, savoury, and seriously good.
Complex & Carefully Crafted
The addition of Sweetcorn provides a subtle, creamy sweetness and a unique texture that pairs perfectly with the floral heat of the Habanero peppers. Balanced with Spirit Vinegar and a hint of Garlic, this jam offers a clean, sharp finish that makes it an addictive addition to any meal.
Founder’s Note
"I wanted this Habanero Jam to look and taste like sunshine, even with the serious heat it carries. Most people use red peppers as a base, but the combination of yellow pepper and sweetcorn gives this jam a tropical, savoury depth that really highlights the floral notes of the Habanero. It’s hot, yes, but it’s got a complexity that keeps you coming back for more."
Felix, Founder & Head Pickler

Additional Information

  • Ingredients

  • Sugar, Yellow Pepper, Spirit Vinegar, Sweetcorn (Maize), Apple, Habanero Mash (Habanero Peppers, Acetic Acid), Garlic, Gelling Agent (Pectin).

  • Net Weight 200g

  • Nutrition Information Typical values per 100g

  • Energy 693 kJ / 139 kcal;

  • Fat 0.4g of which Saturates 0.0g;

  • Carbohydrate 36.1g of which Sugars 34.4g;

  • Protein 1.4g;

  • Salt 0.03g

  • Expert Culinary Pairings

    • Mexican-Inspired Dishes - The sweetcorn and habanero profile is a natural match for tacos, fajitas, or as a dip for quesadillas.
    • The Cheese Board - Incredible with a sharp, extra-mature Cheddar or smoked cheeses.
    • Gourmet Burgers - Use as a vibrant, spicy relish for chicken burgers or grilled halloumi.
    • BBQ Glaze - Brush onto corn on the cob or chicken skewers for a sweet, fiery, and golden crust.