Leeds, West Yorkshire

Some say that The Chilli Jam Man (or "Simon", as we prefer to call him) sold his soul to the devil to get the inspiration for the recipe for his amazing chilli jam. Others say that the inspiration came from his travels through the Far East. Frankly, we don't care which is true, and once you've tasted them you won't either.

The jams are made from only fresh ingredients - tomato, chilli, garlic, ginger, vinegar, sugar and fish sauce, and nothing else. No additives, preservatives, artificial flavour enhancers, just natural ingredients slowly cooked to give a range of chilli jams, which will satisfy the taste-buds of everyone from the chilli-phobic to the heat-fanatic.

At the bottom end of the spectrum there's the cool Smoky, made with smoked garlic and chipotle (a smoked jalapeno chilli pepper), which has a sweet, almost BBQ, tang to it. The level above is the Original, made with garlic, ginger and chilli, which comes with two variants, one with garlic but no ginger (hence called Garlic chilli jam) and one with ginger but no garlic (called...you guessed it...Ginger chilli jam).

Racheting things up a notch we come next to the Bhut Jolokia, made with a chilli that was, until recently, the hottest in the world. The Three Peaks chilli jam has three different chillis which cause three different peaks of heat - hence the name. And finally, for those who dare, we come to the almost-illegally hot Yorkshire Dragon. For the serious chilli enthusiast only!

And if you're wondering what you can do with them, the answer's simple. Whatever you want. Spread them on sandwiches, or marinade chicken or fish. Splash a dollop into a stir-fry, or just use them as a dip. And although we know they're called "jams", that doesn't really mean you should spread them on toast - although there's nothing stopping you.

The possibilities are so varied that Simon's put together a recipe book, entitled "The Joy of Jam" which you can view or download here.