This savoury chorizo jam is an irresistible spread that will elevate your toast, crackers, or even softly cooked eggs. The rich flavour of chorizo combined with the sweetness of muscovado sugar and maple syrup creates a truly moreish condiment that's perfect for gifting or enjoying yourself!
diced
finely sliced
crushed
Dice the cooking chorizo and set aside. Finely slice the white onion and crush the garlic cloves.
Heat a large saucepan over medium-high heat. Add the diced chorizo and fry for about 5 minutes until it turns golden and crispy at the edges. Using a slotted spoon, remove the cooked chorizo from the pan and transfer it to a plate, leaving the rendered oil in the saucepan.
Reduce the heat to low. Add the finely sliced onion to the chorizo oil in the saucepan and cook gently for 20 minutes, or until the onion is very soft and begins to brown. Stir occasionally to prevent sticking.
Add the crushed garlic, light muscovado sugar, Sherry vinegar, maple syrup, and strong black coffee to the saucepan with the onions. Return the cooked chorizo to the pan and stir everything together.
Continue to cook the mixture slowly for 40 minutes, stirring occasionally, until it becomes thick and syrupy. The jam should have a rich, glossy consistency.
Turn off the heat and allow the chorizo jam to cool slightly in the saucepan. Once cooled, carefully transfer the entire mixture into a food processor. Pulse briefly to chop all the ingredients into very small pieces, creating a jam-like texture.
Let the chorizo jam cool completely before packing it into two sterilised jam jars. Ensure the jars are airtight. The jam will keep for up to 1 month when stored in the refrigerator.
For best results, sterilise your jam jars thoroughly before filling to ensure the jam keeps for its maximum shelf life.
If you don't have a food processor, you can finely chop the cooked chorizo and onions by hand, though it will take more time.
This chorizo jam makes an excellent edible gift. Tie a ribbon around the jar and add a small label for a personal touch.