RECIPE: CHORIZO JAM
UTTERLY MOREISH, THIS SWEET AND SPICY CHORIZO JAM IS AN INCREDIBLY VERSATILE CONDIMENT
Hot, sweet and spicy, this British chorizo jam recipe is a fantastic accompaniment for cheese and crackers. Elevate scrambled eggs with a spoonful or dollop on the side of dishes for a chilli chorizo kick. The recipe makes two 450g jars and is a great homemade gift with a nod to British charcuterie.
Makes 2 x 450g jars
INGREDIENTS
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1 large white onion, finely sliced
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2 crushed garlic cloves
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80g muscovado sugar
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3 tbsp red wine vinegar
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2 tbsp maple syrup
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1 shot espresso (optional)
METHOD
STEP 1
Fry the Dorset Chorizo Picante in a large pan for 5 minutes until golden and crisp around the edges. Remove and transfer to a separate dish, leaving the oil which has been released in the pan.
STEP 2
Turn the heat down low and gently cook the onion in chorizo oil for 15 minutes until soft. Stir in the garlic, sugar, vinegar, maple syrup, espresso (if using) and chorizo.
STEP 3
Cook slowly for 40 minutes, stirring occasionally until syrupy. Turn off the heat, leave to cool and pulse in a food processor to break down the mixture into small pieces. Leave to cool before packing into 2 sterilised jam jars. The mixture will keep for up to 1 month in the fridge.
