Sweet Chilli Jam
Say hello to one of our favourite condiments, sitting somewhere between a sweet chilli sauce and a chilli jam: not quite set, but with much more body than a sweet chilli sauce. Made with cayenne peppers and a touch of cumin and turmeric, it's perfectly balanced between sweet and sour with a good whack of heat.
Heat: 3/5 (medium)
How to use it: Spoon it over smashed avocado and poached eggs, spread it in chicken burgers, serve it with prawns, fish or fishcakes, toss it through tofu and rice, or pair it with cream cheese and crackers.
Small-batch, vegan, gluten-free and made without preservatives. Made in WA.
Refrigerate after opening and use within 2 months.
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Sweet Chilli Jam
Questions & answers
What's the difference between sweet chilli jam and sweet chilli sauce?
Ours sits somewhere in between. It's not quite set like a jam, but it has much more body than a sweet chilli sauce, so it's chunky but still spoonable and sits nicely on food.
How hot is it?
Medium, 3 out of 5 on our heat scale. Sweet and sour with a good whack of heat from cayenne peppers.
What do I use it with?
Spoon it over smashed avo and poached eggs, spread it in a chicken burger, serve it with prawns, fish or fishcakes, spoon it over tofu and rice, or have it with cream cheese and crackers.
Is it vegan and gluten-free?
Yes, and it's made without preservatives.
How long does it keep?
Unopened, keep it in a cool, dark cupboard and check the best-before date. Once opened, keep it in the fridge and use it within 2 months.