Sauce Shop X 12:51 - Scotch Bonnet Chilli Jam
As seen on Sunday Brunch, James Martin's Saturday Morning and BBC's Great British Menu. Sauce Shop meets 12:51 by Chef James Cochran. Get ready for tonnes of heat and flavour. This is jam hot! From James' mum's Caribbean kitchen to helping him win BBC's Great British Menu, this chilli jam has been a lifetime in the making.
Scotch Bonnet peppers, red chillies and tomato make this no ordinary chilli jam. We put it on everything... especially fried chicken.
Do you want to know how to use your chilli jam? View our top 6 ways
- Sweet, spicy and savoury. This is a jam for everything
- As seen on James' BBC Great British Menu winning goat dish
- Heat level: very hot
- Suitable for vegans
- Nothing artificial, just full-on flavour
- Made in the UK
Ingredients and Nutrition
Ingredients: Sugar, Chargrilled Chillies (Serenade, Scotch Bonnet (3.5%)), Tomato, White Grape Vinegar, Salt.
Nutrition per 100g: Energy kJ 779 / 186kcal, Fat 0.1g (of which saturates 0.0g), Carbohydrate 45.5g (of which sugars 44.1g), Protein 1.1g, Salt 1.06g.
Storage Information
Store in a cool dry place, once opened keep refrigerated and consume within 8 weeks.
About James Cochran
We've been food friends with James for a while now, so this jam has been a long time in the making! With parents from St Vincent in the Caribbean and Glasgow, James’ dishes are BIG on flavour. The jam is a staple in his London restaurant, 12:51 and was used in his BBC Great British Menu winning goat dish in 2018.
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In the unlikely event of breakages or damage to your delivery, we will replace any items that are not usable.
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Select range available from
From a home hob to the Supermarket shelves
We're Pam and James and we started Sauce Shop from our home kitchen in 2014 and a local farmer's market. Our products are now stocked in over 1000 stores across the UK.
Made in Nottingham
All of our products are made in small batches using all-natural ingredients. Our team is made up of around 35 people, all located in Nottingham where we make around 50,000 bottles a week!