Best Chorizo Jam Recipes

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

Categories Condiment

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

SWEET AND SPICY CHORIZO JAM RECIPE

Sweet and Spicy Chorizo Jam Recipe image

A surprising, yet delicious, easy-to-make sweet and spicy chorizo jam makes the perfect partner to many ingredients, especially mature cheeses.

Provided by Elaine Lemm

Categories Jam / Jelly Condiment

Time 1h15m

Number Of Ingredients 7

Ingredients

1 pound/450 grams chorizo sausage (roughly chopped)
1 large onion (finely chopped)
2 garlic cloves, minced
75 grams dark brown sugar
6 tablespoons Port
2 tablespoons Agave (or light honey)
1 heaped tablespoon red chilli flakes

Steps:

Heat a large frying pan on the stovetop to hot, but not burning. Add the roughly chopped chorizo and fry until the sausage starts to crisp ever so slightly and releases some of the peppery, red oil, about 3 to 5 minutes. Watch over carefully to make sure the chorizo does not burn.
Carefully remove the chorizo from the pan and lay on kitchen paper to drain. Return the pan with the red oil back into the heat and add the onions, lower the heat and cook for 15 minutes stirring from time to time. You want the onions to soften and turn a light golden brown, but not to go crispy. Add the garlic and stir well, cook for a further five minutes.
Add the brown sugar and stir in the onions and cook for a further five minutes for the sugar to melt.
Finally add the chorizo, Port and the agave or light honey if using, and cook over a low heat for 30 minutes, until a jam-like consistency. If the mixture starts to dry out, add a little water to keep if jammy.
Remove from the heat and leave to cool slightly.
Finally, tip the jam into a food processor and blitz to a rough paste-like consistency.
Put the jam into two clean, sterilized jars and cover with a lid. Store in the refrigerator.