Savoury Chorizo Jam
Your breakfast game is about to go absolutely viral with this Savoury Chorizo Jam. That smoky chorizo punch, mellowed by maple and muscovado? Chef's kiss. I once made a batch and it vanished faster than my phone battery on a long day out. Plus, it’s gluten-free, so you can smash that flavour without the drama. Batch cook this goodness; you won't regret it.
Ingredients
white onion1 wholefinely sliced
light muscovado sugar85 g
sherry vinegar3 tbsp
maple syrup2 tbsp
strong black coffee100 mlespresso
chorizo500 ga ring
garlic cloves2 clove
salt1 pinch
black pepper1 pinch
Instructions
Chef's Tips
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.
Prepare the Ingredients
Dice the chorizo and set aside. Finely slice the white onion and crush the garlic cloves.
Fry the Chorizo
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.
Sauté the Onion
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.
Combine Ingredients
Add the crushed garlic, light muscovado sugar, Sherry vinegar, maple syrup, a pinch of salt and black pepper, and strong black coffee to the saucepan with the onions. Return the cooked chorizo to the pan and stir everything together.
Simmer the Jam
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.
Process the Jam
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.
Cool and Store
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.
