Smoky, sweet and spicy, with gentle overtones of wild garlic. Made with leaves I foraged myself from various spots in East Bristol.
AVAILABLE NOW! Don't miss out, this flavour won't last forever!
It's just like the Original recipe, but with extra wild garlic! It pairs really well with the smokiness and sweetness of the charred yellow peppers and the spiciness of the birds' eye chillies.
Through lots of experimentation, I developed a process to preserve the tangy flavours of the wild garlic leaves and add it to the chilli jam: first I make an extract from the leaves, and I add the extract at two separate times throughout the jam cooking process. This is because the longer you heat wild garlic, the sweeter and mellower it becomes, but if you leave it too long you lose the delicious pungent flavour!
Heat tolerance is very individual! Chilli fans rate its heat level at 2/5, and those with more delicate tastes rate it 4/5. A bit of zing anyone can enjoy!
Lovely on a cheeseboard with crackers, with picnic foods like quiche and sausage rolls, delicious with BBQ food like burgers and hot dogs.
Or just have it straight out of the jar - someone told me they did that once!
"The special edition wild garlic and chilli edition is amazing: a lovely balance of flavours." - Michael from Bristol
Cane sugar, charred capsicum peppers, blend of vinegars (malt, cider, balsamic), wild garlic leaves, natural pectin, birds' eye chillies, salt
Vegan ✅ Delicious ✅
This product is homemade, so while best effort is made to avoid contamination, this product may contain traces of common allergens like nuts, gluten and dairy.