Chorizo Jam: this jam is on another level, a king amongst preserves, a jam for the meat lover and it could not be more simple to make.
What could be better than the combination of spicy sausage and sweet tangy jam? Chorizo Jam ticks all the boxes when it comes to satisfaction, it is so good that it has earned a permanent place in the Chef-Development fridge.
After weeks of “research” and “experimentation” we are happy to report that there is almost nothing that isn’t made better with addition of Chorizo Jam. We’ve tried it on crackers, accompanying cheese (manchego is our favourite), heaped onto burgers, stirred into a sauce, spooned onto baked potatoes, and spread over our Cheese Scones.
The spicy cured meat pairs beautifully with the sweetness from the jam and is all balanced out with the addition of some sharp red wine vinegar. We also add some strong filtered coffee and a dash of maple syrup to give this jam a subtle, almost smokey flavour.
A jar of this Chorizo Jam keeps for up to two weeks in the fridge, but to be honest how long you can keep it will be the least of your worries. You should be more concerned with how long it’ll be until it is all gone and you have to make another batch!
225g Chorizo, finely diced
1 Red Onion, diced
2 Garlic Cloves, finely chopped
450g Tomatoes, skinned, pipped and diced
65ml Maple Syrup
2tbsp Dijon Mustard
15ml Worcestershire Sauce
65ml Red Wine Vinegar
200ml Strong Black Coffee
65g Light Brown Sugar
1⁄2tsp Dried Chilli Flakes
1 Bouquet Garni
- Place the finely diced chorizo into a sauce pan and heat gently until the fat start to render from the meat and the chorizo begins to brown.
- Add the onion and the garlic to the pan and gently cook in the fat, with the chorizo, stirring continuously until the onion is soft and golden.
- Add the remaining ingredients to the chorizo and onion mix and gently stir together. Bring the mixture to the boil, then turn down to a gentle simmer and cook for 1 hour or until a thick jam like consistency.
- Remove the bouquet garni and taste and adjust the seasoning as necessary. Put the jam into clean, sterilised jars and leave to cool. Seal the jar and store in the fridge for up to two weeks.
This Is My Jam!
This jam can be served hot or cold, so you have the choice to use it right away or store it in the fridge for later use! We have yet to find something that hasn’t been improved with the addition of a little chorizo jam, so go nuts! Top your burgers, spice up your breakfast, or raise your cheese board to new heights by replacing the chutney with this little gem!
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