Home Recipes Chorizo Jam

Chorizo Jam

Chorizo Jam

If you’re like me, you can add this to anything for some incredible depth of flavour. Recipe & image by Gareth Rees, @Memoirsofabaker

2 ratings
layout 2 comments

Ingredients

  • (Makes just over 300g)
  • 300g chorizo
  • 1 white onion
  • 3 garlic cloves
  • 30g maple syrup
  • 30g red wine vinegar
  • 50g caster sugar
  • Shot of espresso

Recipe & image by Gareth Rees, @Memoirsofabaker

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Method

1. Dice the chorizo and gently fry until it begins to crisp, then remove from the pan leaving the chorizo oil behind.
2. Dice the onion and garlic and add to the leftover oil in the pan. Llightly fry for a couple of minutes until they soften. Then add the remainder of the ingredients (including the chorizo) to the pan, bring to a simmer then reduce the heat to allow to gently bubble away until ‘jammy’ and thick. Add a pinch of a salt towards the end.
3. If you want it smoother you can put it in the food processor until it gets to a consistency you want. I prefer mine a bit more chunky than spreadable. Seal in sterilised jars.
4. Top tip: the quality of ingredients here (especially the chorizo) can have a big impact on the final flavour. This is massively customisable, if you like something spicier then add more cayenne pepper or paprika! You want it sweeter? Add more maple syrup! You want some more tang? Add more vinegar. You want a bit of smoke and BBQ flavour? Add some chipotle etc. You get the idea. Taste towards the end (the flavour will mature the longer it cooks) and adjust to bring out the flavours you like. Another top tip:try the same recipe, replace the chorizo with bacon = bacon jam.
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Momma

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Bimbi

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Excellent recipe! I doubled it to make four 190ml jars (I blended the mixture - if you leave it chunky it might take up more jar space) I make bacon jam every year and this is a lovely gift to accompany it. Delicious with cheese. Thank you!

Jean

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I was going to make this, ordered in the ingredients as per the "shopping list" and found that the pack of chorizo is only 1X100g pack, so I have to go out and buy another 200g of chorizo! This is rather disappointing! So, anyone planning on making this, MAKE SURE YOU ORDER IN ENOUGH CHORIZO BEFORE YOU TRY TO MAKE IT (or you'll end up with a teeny amount that's heavy on the other ingredients but sparse on the chorizo)!