Chorizo jam

Chorizo jam

Chorizo jam

This moreish savoury jam would make a great edible gift in a hamper - spread on toast or crackers, or serve with runny egg yolks

  • Makes 2 x 450g/1lb jars
  • Easy

Nutrition per serving

  • Calories 48
  • Carbohydrates 2
  • Saturated Fat 1
  • Sugar 3
  • Protein 2
  • Fat 2
  • Fiber 0
  • Salt 0.2

Ingredients

  • 500g cooking chorizo, diced

  • 1 large white onion, finely sliced

  • 2 garlic cloves, crushed

  • 85g light muscovado sugar

  • 3 tbsp Sherry or red wine vinegar

  • 2 tbsp maple syrup

  • 1 shot of espresso coffee or 100ml/4fl oz strong black coffee

Our downloadable labels

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them  here.





Method

  1. Fry the chorizo in a large saucepan for about 5 mins until golden and crispy at the edges. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the oil that has been released in the pan.

  2. Turn the heat down low and gently cook the onion in the chorizo oil for 15-20 mins or until very soft and starting to brown. Stir in the garlic, muscovado sugar, Sherry, maple syrup, espresso and chorizo.

  3. Cook slowly for 35-40 mins, stirring occasionally, until thick and syrupy. Turn off the heat, leave to cool a little, then tip everything into a food processor. Pulse briefly to chop everything up into really small pieces, then leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month.