The Official Scott Roberts Web Site

Wooo! Hot stuff!

Scott,

I have been ordering from Simon (chilli jam man) for a while now.

I believe the word "Jam" is kind of a misnomer to us Americans. It's actually not what we would consider "Jam" at all. At least, not me, anyway. I think of something like a jelly preserve.

I find that the "Jam" goes well with meat and other dishes.

I put some in chili, on bbq chicken, or anything really.

I've even put it on a ham sandwich before.

It really is fantastic.

I have been using it on beef jerky I've been making for quite some time.

The only thing I wished Simon did differently was to find a different way to package it, so it wasn't so expensive to ship to America.

I've found it's slightly cheaper if you buy in more bulk.

I prefer the Bhut Jolokia and 3 Peaks flavors.

Do a review with it on some bbq chicken or ham or some meat. I think you'll find it more enjoyable, for sure.

Good review, and glad you liked it!

Matthew thank you so much for visiting the site and for your comment.

One of the things about "blindly" testing a product is that you don't know exactly what to expect. I've tasted plenty of pepper jellies and jams in my day and most of them go well with breakfast items like toast, muffins and bagels. Hence, the toast I had ready for them.

But once I tasted the garlic and ginger in these jams, I knew these were more savory than sweet. I might even go so far to say that for a lot of Americans who lump "jams" in together with jellies and preserves (and most of the time they probably should), these two products in the video would be more like sweet, sugary salsas than a gelatinous pepper jelly.

Hi Scott,
Thanks loads for the reviews! The chilli jam concept is something I picked up when I lived in Australia. The cuisine there is very much a european, South east asian fusion and I just love the flavours! But I have to agree the word jam throws a lot of people, same in the UK so it's not unusual.
They're great to use as a sauce or chutney with meats or cheese, but also go great as an ingredient in stir frys, spicing up soups, on pizza bases, the list is endless!I'm working with a couple of butchers over here, one who puts a dollop in the middle of a pork pie and another who puts it in his sausages...gorgeous!
Thanks again for your reviews, much appreciated
Simon

Scott,

I had never heard of this site until Simon mentioned it to me. I normally don't cruise blogs too often, but I do enjoy the content you have, so I've subscribed to your RSS feed.

I definitely lumped it into a preserve/jellies category. I was kind of skittish about it at first, but after trying my first jar, I was sold on it instantly.

We need to work on getting a distributor in the US for him. :)