"My great aunt Dinah gave me the recipe for Hot Pepper Jelly. She lives in Jamaica where the Scotch Bonnet Pepper grows, it is this pepper which gives Hot Pepper Jelly its amazing flavour and heat." Byam Trotter. Net Weight 300g.
Sugar, Sweet Peppers (14%), white wine Vinegar (contains Sulphites), Water, Scotch Bonnet Peppers (1.4%).