This is my first foray into a pepper jam (not fruit based). I have to say a lot of you out there are lucky as you eat eggs and can douse them in any type of sauce. I myself will not touch eggs and even though I have tried it, hot sauce doesn’t always cut it on a English Muffin. So now, I have an answer to my dilemma.
The packaging is very nice. The label can use some touch ups but you still can’t deny the pleasant look of this 8oz jar. At first glance in low lighting it appears to just look like a solid orange mass. Hold it up to the light and you can see right through and admire the amounts of peppers used to create this.
The actual recipe for this jam goes back quite a long time. It was recently picked up by sisters Anna Marie Amodeo and Michelle Hardes and they have now made it available for masses. The ingredients are fairly simple and the peppers were sworn to secrecy but any seasoned chili-head will know what they are after the first bite.
Just like any good jam, it picks up neatly out of the container and the spreadability is excellent. The aroma is fresh and sweet without much notice of any apparent spice. Not only will this make a perfect breakfast companion but I am sure it would be a hit at parties on top of crackers along side some cheese. The label also says, “Great as a topping on cream cheese, brie or camembert. Baste ham, poultry or ribs hot out of the oven. Use as a condiment on toast.” My first impression was that this would be an SAS (Specific Application Sauce) but I can see using this in a variety of ways.
Ingredients: Sugar, Peppers, Hot Peppers, Vinegar, Pectin. No Additives. No Food Colouring
My field test was simple. 8 grain crackers and the hot pepper jam. I was quite amazed at my first bite. The texture was extremely smooth and the peppers were in big enough pieces but didn’t interfere while I was eating. At first there was a pleasant sweetness followed up by a wonderful warm glow of heat that lingered shortly and left very little after taste. Anna Marie and Michelle have accomplished the very tough task of finding just the right balance of enough heat for chili-heads and non-chiliheads alike. Another definite plus was that the vinegar was barely noticeable. I continued with the second cracker and right away started to think of all the great things I can put this on.
The perfect breakfast accompaniment
This is the perfect breakfast accompaniment to get you started in the morning or keep your guests tongues buzzing during a night of entertainment. It is not intrusive but very complimentary to what you want to add this too. I shared this jam with the office staff in our condo and they went crazy over it. I brought it as a lunchtime treat with some crackers and before I knew it, it was nearly gone. If you haven’t tried a non-fruit pepper jam I highly suggest this is your first pick.
Currently it is available at Pusateri’s in downtown Toronto and at Longo’s at Bay and Front. Also Uncle Big has been gracious enough to host this on his site so HSBer’s won’t miss out on this great product.
Before I proclaim “breakfast won’t be the same anymore” (at least for us non egg eaters) realize that there are many other applications for this jam. From entertaining, lunches, and just for a snack. This is incredible stuff!
Packaging 9.5/10 – very attractive packaging – logo can be brightened up bit (being worked on)
Aroma 9.4/10 – Sweet and fresh
Appearance 10/10 – Beautiful colour – bright pieces of fresh peppers
Taste 9.6/10 – Wonderfully sweet, smooth and velvety
Heat 4/10 – Medium – perfect for any chili-head
Overall 9.6/10 – Impressive entry for this Duo entering the hot food market.
Chilehead Comments:
Posted by: Anthony - Categories: Hot Sauce Stuff
Permalink: Review: Vicky’s Hot Pepper Jam
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19 Comments »
Great Review Anthony, you put in a lot of good information and as always your honesty shines through. Good job and boy it sounds like it tastes good, thanks.
Very good review Anthony, my thoughts exactly.
I’m a big spicy jam and jelly consumer, and I have pretty much switched from my favs (whom will remain nameless) to Vicki’s exclusively.
Since I was sent samples of this product, I have done nothing but rave about this product.
I’ve been sampling it in the store over the past week since we’ve been open and have plowed through several jars with rave reviews and steady sales from the customers.
The fact that you can cut the heat if you’re a bit sissified with cream cheese or whatever you fancy has really sold this product to some of the farmer’s wives that have rolled through the store.
We used it just as Dan just indicated, on our Thanksgiving Ham. It was ooey, gooey good!!
My Mama doesn’t like it too hot and even she’s a believer when it comes to this product.
So you need to get yourself some, cause Uncle Big’s Mama said so!!
On a side note, Anthony, what the hell is wrong with you?? You don’t eat eggs?? I eat a minimum of four per day, more if there’s pickled eggs or egg salad to be had in the house. Something’s not right there buddy. we need to get you checked out.
Take care,
-Big
Hey Big, WOW I never thought aboout using it as a ham glaze. I know what I’m having for dinner. I have a center cut ham steak in the freezer. Serve that up with some fried potatoes with onions and some jalapenos and a ton of butter. Gotta go - I’m getting hungry!
Big - How’d those bar codes work out for you? I trust all is going well? Have you shipped out the sauce yet? If not, shoot me your hottest. I have a lemming that says he can eat anything. Can’t wait to melt down his face!
Dan@ BLP Labels on 10/11/2006 at 4:51 pm said:
Hey Big, WOW I never thought aboout using it as a ham glaze. I know what I’m having for dinner. I have a center cut ham steak in the freezer. Serve that up with some fried potatoes with onions and some jalapenos and a ton of butter. Gotta go - I’m getting hungry!
Big - How’d those bar codes work out for you? I trust all is going well? Have you shipped out the sauce yet? If not, shoot me your hottest. I have a lemming that says he can eat anything. Can’t wait to melt down his face!
Dan,
The bar codes are being used as we speak. We are changing our Droolin’ labels once we receive the nutritional information, so we’re using the bar codes to do laser prints of the labels for now. The quote looks good, but the exchange rate might kick my ass comparitively to what my printers have quoted me. They did sharpen their pencils though, thanks to your new quoting system.
I was hoping to send you a prototype for the Uncle Big’s BBQ sauce, but we’re still in the marination stage of things.
I will get you some other goodies out this week for sure. Uncle Big’s should stomp out your lemming problem quickly nicely.
Send them to the BLP addy??
Take care,
-Big
Yeah I kinda figured the exchange rate not to mention the shipping would kill ya, but hey, at least it got your printer to play ball!
Just send the goodies to BLP. I await with much excitement as I want to destroy this young testosterone filled young man.
Thanks!
Uncle Big on 10/11/2006 at 4:39 pm said:
Very good review Anthony, my thoughts exactly.
I’m a big spicy jam and jelly consumer, and I have pretty much switched from my favs (whom will remain nameless) to Vicki’s exclusively.
Since I was sent samples of this product, I have done nothing but rave about this product.I’ve been sampling it in the store over the past week since we’ve been open and have plowed through several jars with rave reviews and steady sales from the customers.
The fact that you can cut the heat if you’re a bit sissified with cream cheese or whatever you fancy has really sold this product to some of the farmer’s wives that have rolled through the store.
We used it just as Dan just indicated, on our Thanksgiving Ham. It was ooey, gooey good!!My Mama doesn’t like it too hot and even she’s a believer when it comes to this product.
So you need to get yourself some, cause Uncle Big’s Mama said so!!On a side note, Anthony, what the hell is wrong with you?? You don’t eat eggs?? I eat a minimum of four per day, more if there’s pickled eggs or egg salad to be had in the house. Something’s not right there buddy. we need to get you checked out.
Take care,
-Big
Ugh Big! I hate, hate, hate eggs. I can’t even be around the smell of them. Have always hated them and always will. Good thing there is no Egg flavoured Hot Sauce.
Anthony on 10/11/2006 at 6:13 pm said:
Ugh Big! I hate, hate, hate eggs. I can’t even be around the smell of them. Have always hated them and always will. Good thing there is no Egg flavoured Hot Sauce.
Anthony - Too bad, I just submitted my new BLAZIN’-HOT EGG SAUCE and requested you as the reviewere. Sgt@Arms put me up to it!! - E.Z.
E.Z. Earl on 10/11/2006 at 6:49 pm said:
Anthony - Too bad, I just submitted my new BLAZIN’-HOT EGG SAUCE and requested you as the reviewere. Sgt@Arms put me up to it!! - E.Z.
E.Z. - I am honoured that requested a review from me. I don’t think I would do it justice as eggs will never touch my lips. I am sure it is eggcelent but I know there are other great reviewers that could give it the proper test!
Just to set the record straight I eat eggs in all my food- just not in the breakfast way. So no scrambled, boiled, poached, egg salad, omelletes etc……
E.Z. Earl on 10/11/2006 at 6:49 pm said:
Anthony - Too bad, I just submitted my new BLAZIN’-HOT EGG SAUCE and requested you as the reviewere. Sgt@Arms put me up to it!! - E.Z.
I did no such thing 
Anthony on 10/11/2006 at 6:57 pm said:
E.Z. - I am honoured that requested a review from me. I don’t think I would do it justice as eggs will never touch my lips. I am sure it is eggcelent but I know there are other great reviewers that could give it the proper test!
Just to set the record straight I eat eggs in all my food- just not in the breakfast way. So no scrambled, boiled, poached, egg salad, omelletes etc……
Okay. Well, if I can’t have you I will just have to cancel the entire production run! Glad to hear your not totally eggless. (Who’s Ryan?)
That looks good! I LOVE pepper jam! With cheese, crackers, and some wonderful buffalo sausage! YUMMY!!!!
Jodie on 10/11/2006 at 7:51 pm said:
That looks good! I LOVE pepper jam! With cheese, crackers, and some wonderful buffalo sausage! YUMMY!!!!
Jodie them are not buffalo sausage. Leroy said they were piles of…… LEROY I CAN’T TELL HER THAT
Anthony on 10/11/2006 at 6:13 pm said:
Ugh Big! I hate, hate, hate eggs. I can’t even be around the smell of them. Have always hated them and always will. Good thing there is no Egg flavoured Hot Sauce.
Anthony,
Well I guess you won’t be a big fan of my new cookbook I’m working on.
The working title is “From A Chicken’s Ass to Your Dinner Table 1001 Eggcellent Recipes”.
I was going to get you to cook up some of the recipes for review.
Did I mention that 999 of the recipes involved eggs and some sort of fruit based hot sauce???? Pow, Zing, that was a low blow.
Seriously, growing up on a farm in Saskatchewan you ate pretty much anything that grew on the farm and all of the proceeds from the animals you raised as well.
I mean how can anyone resist a pickled pigs feet and egg salad sandwich for lunch and later that evening a braised cow’s tongue with a dandelion side salad with apple pie and clotted cream for dessert?? Mmm, mmm, that’s good eatin’ bubba.
You wanna hear gross, I bought my parents freakin’ head cheese for sandwich makings on the weekend. That sh*t makes me wanna gag. I draw the line there. I won’t eat that for all the hot sauce in Louisiana.
I hope I didn’t ruin anyone’s dinner.
Speaking of, Uncle Big needs to get home.
Take care,
-Big
Bret on 10/11/2006 at 8:10 pm said:
Jodie them are not buffalo sausage. Leroy said they were piles of…… LEROY I CAN’T TELL HER THAT
Leroy, you naughty boy!
Uncle Big on 10/11/2006 at 8:44 pm said:
Anthony,
Well I guess you won’t be a big fan of my new cookbook I’m working on.
The working title is “From A Chicken’s Ass to Your Dinner Table 1001 Eggcellent Recipes”.
I was going to get you to cook up some of the recipes for review.
Did I mention that 999 of the recipes involved eggs and some sort of fruit based hot sauce???? Pow, Zing, that was a low blow.
Seriously, growing up on a farm in Saskatchewan you ate pretty much anything that grew on the farm and all of the proceeds from the animals you raised as well.
I mean how can anyone resist a pickled pigs feet and egg salad sandwich for lunch and later that evening a braised cow’s tongue with a dandelion side salad with apple pie and clotted cream for dessert?? Mmm, mmm, that’s good eatin’ bubba.
You wanna hear gross, I bought my parents freakin’ head cheese for sandwich makings on the weekend. That sh*t makes me wanna gag. I draw the line there. I won’t eat that for all the hot sauce in Louisiana.
I hope I didn’t ruin anyone’s dinner.
Speaking of, Uncle Big needs to get home.
Take care,
-Big
Hey Uncle Big, can I get a signed copy of that cookbook ..lol 
Picked some of this up at Longo’s today, and it’s really worth the try! Would recommend everyone try this at some point or another. It made a perfect snack as I watched the snow fall
Lisa on 10/12/2006 at 7:17 am said:
Hey Uncle Big, can I get a signed copy of that cookbook ..lol
Lisa,
As soon as it’s printed, you’ll get the first signed copy.
These things can take years, so if any other egg inspired cookbook comes out, I won’t take offence if you pick it up. LOL 
Take care
-Big
Thanks Big
I will wait with extreme patience until your book is through, until then, should i need any egg recipes, I will contact you… The “EGG” Guru !!
haaaa didnt even know I was a poet… lol
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Great review Anthony! Another great use for this is to reduce the jam in a sauce pan. You want the jam to get to a glaze consistancy. Drizzle the glaze over a grilled chicken breast or center cut pork chop. yummmmmm!