Manzanilla Tropical Chilli Jam

Produced using 100% renewable energy!

Manzanilla beach - where families gather, traditions are born, and memories are made across the generations...

For Amrit, childhood weekend trips to this iconic stretch of Trinidad coastline weren't just about scenic views or watching the leatherback turtles nest under starlit skies; they were about flavour! The taste of home. The essence of carnival spirit in every shared meal.

Now, these cherished family moments are transformed into something you can experience in your own kitchen at home...

Lemongrass - that quintessential tropical citrus flavour that dances on your palate!

Ginger - aromatic zing that awakens your senses.

Pineapple - bright tangy notes that sing of island sunshine. 

British Chillies - the perfect heat that brings it all together! 

Information

250g

Tropical Chilli Jam is very versatile: great with cheese, cold and hot meats, eggs, fish and seafood…

Tropical Chilli Jam has a sweet base so is a great glaze for BBQing, to add to a blue cheese toastie, or dollop on your fajitas.

Try Chilli Jam with scones and cream cheese for a savoury cream tea, delicious! It's also great for making super-quick Canapes, add a dash to a cracker with a slice of brie or goats cheese - in fact, we can't think of a cheese that it doesn't go with!! 

Glass jar with tamper-evident lid.

Ingredients

Sugar, Pineapple, Yellow Pepper, Lemon Juice, Fresh Chilli, Lemongrass, Lime Juice, Lemon Peel, Ginger. 

Recipe Ideas

Manzanilla Chilli Jam Halloumi Skewers

Whether they’re cooked on the BBQ or under the grill, these sweet, sticky and spicy, Halloumi skewers are the perfect summer treat.

Serves 4

Total Time: 30 Minutes

Ingredients:

Manzanilla Tropical Chilli Jam

200g Halloumi

1 Red Pepper

1 Courgette

1 Lime

Oil

Salt & Pepper

Method:

-        Slice the Halloumi into large cubes before slicing the pepper and courgette into similar sized chunks (width wise).

-        Carefully prepare the skewers, starting with a cube of Halloumi, then a red pepper and then a courgette. Alternate with the same pattern but finish each skewer with a cube of Halloumi.

-        Season the skewers lightly with a drizzle of oil and a pinch of salt & pepper.

-        Place the skewers under the grill, rotating regularly, until the halloumi is golden on all sides.

-        Place the skewers on a serving plate and generously brush over the chilli jam before finishing with a squeeze of lime.

Storage

Refrigerate once opened and use within 6 weeks.