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Chorizo jam

Chorizo jam

A star rating of 5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 2 x 450g/1lb jars

This moreish savoury jam would make a great edible gift in a hamper. It's wonderful spread on toast or crackers and goes well with softly cooked eggs

Nutrition: per tbsp
NutrientUnit
kcal48
fat2g
saturates1g
carbs2g
sugars3g
fibre0g
protein2g
salt0.2g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 in the fridge.

RECIPE TIPS

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

Goes well with

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.14 ratings
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