CHORIZO JAM

Chorizo jam image

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

Provided by Good Food team

Time 1h30m

Yield Makes 2 x 450g/1lb jars

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 3 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium