Chorizo jam

Prep: 30 mins Cook: 1 hr

Easy

Makes 2 x 450g/1lb jars
This moreish savoury jam would make a great edible gift in a hamper - spread on toast or crackers, or serve with runny egg yolks

Nutrition and extra info

Nutrition: per tbsp

  • kcal48
  • fat2g
  • saturates1g
  • carbs2g
  • sugars3g
  • fibre0g
  • protein2g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g cooking chorizo, diced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 large white onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

ifeyinwa00's picture
5

This recipe is easy and delicious. I made it as Christmas gifts and all jars were devoured promptly!

borumha2's picture

This is so unbelievably gorgeous. My advice would be to use small jars. Once you pop that lid it won't be going back on. One question with regard to sherry and red wine vinegar. Is it sherry as it states in method or sherry vinegar or red wine vinegar? I used sherry (a very good one) as I didn't have either vinegar, it was still amazing. I'm going to make a second batch for family now...!

Questions (4)

tastytitbits's picture

I don't really understand what "cooking chorizo" is. Is it chorizo sausage meat?

goodfoodteam's picture

Yes, you are right. There are 2 types of chorizo, dried, fermented ones that have a firm texture and can be eaten straightway – a bit like a salami, or cooking sausages which use raw meat, have a softer texture and need to be cooked before eating.

ajcush's picture

I'm planning on making some of this for edible Christmas gifts this year - does anyone know if this needs to be sorted in the fridge??
Thank you :)

borumha2's picture

It lasts longer when kept in the fridge. You should bring it back to room temperature before serving thoug, tastes best then.

Tips (1)

JayJo's picture

This is a great recipe and very easy to do. I make this to give a home made gift to my friends. However I find I need to adjust the sugar content down to 60g as when made with the original amount I find the jam just to sweet. I much prefer a more savoury jam. Also because most packs of cooking chorizo come in 400g. I add 100g of pancetta. I have also made this using honey (only because I had run out of maple syrup) and this also works well. Take this recipe and experiment. I have also added a small piece of chilly, this adds a bit of heat. Lovely.