The BBC Good Food logo
Chorizo jam

Chorizo jam

By
Rating: 5 out of 5.12 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

Ingredients

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content