Chorizo Jam is a delightful fusion of Spanish and modern culinary traditions. This rich, spicy spread is perfect for adding a touch of gourmet flair to your snacks and meals. Originating from Spain, chorizo is a type of pork sausage seasoned with paprika and other spices. When transformed into a jam, it offers a sweet and savoury experience that’s hard to resist.
To make Chorizo Jam, start by cooking diced chorizo in a skillet until it’s browned and crispy around the edges. The rendered fat from the chorizo is key. It’s used to caramelise onions, which adds a sweet depth to the jam. As the onions soften and turn golden, the kitchen fills with a mouthwatering aroma. Next, add garlic for an extra layer of flavour.
Reintroduce the chorizo and the magic happens when you deglaze the pan with Marsala or sherry. This step lifts all the delicious bits stuck to the bottom, infusing the jam with a rich, complex taste. Espresso is then added, providing a subtle bitterness that balances the sweetness. Balsamic vinegar and a touch of smoked paprika round out the flavours, giving the jam a tangy, smoky finish.
Once your jam has simmered to a thick, syrupy consistency, let it cool before transferring it to jars. This jam is incredibly versatile. Spread it on crusty bread, pair it with cheese, or use it as a topping for burgers and grilled meats. It even elevates scrambled eggs to a whole new level. For serving, try placing a dollop of chorizo jam on a cheese board. Its robust flavours complement a variety of cheeses, from creamy brie to sharp cheddar. Or, stir a spoonful into your favourite pasta dish for an unexpected twist.
Chorizo Jam is more than just a condiment; it’s a culinary adventure. Its blend of smoky, sweet, and savoury notes makes it a standout addition to your repertoire. Whether you’re hosting a dinner party or just looking to spice up your everyday dishes, this jam is sure to impress. Easy to make, impossible to resist.
No fancy equipment need to make this recipe, just a large, heavy bottomed frying pan, a decent chefs knife and an airtight container for storage
Chorizo Jam Recipe
Chorizo Jam
Equipment
- 1 Storage Jar approx 1lt
Ingredients
- 500 grams Chorizo (skinned)
- 2 large Onion
- 2 cloves Garlic (finely chopped)
- 1 large Red pepper (chopped into a medium dice)
- 90 grams Brown sugar
- 2 tbsp Marsala (or sherry or red wine)
- 100 ml Espresso (or any strong coffee)
- 2 tbsp Balsamic vinegar
- ½ tsp Ground black pepper
- 1 tsp Paprika
Instructions
Prep
- Chop the onion reasonably finely
- Peel and chop the chorizo to a small dice
- Weigh/ measure the other ingredients
To Make
- Place the chorizo in a cold frying pan on a medium heat and cook for around 5 minutes, stirring frequently, until the oils are released and the chorizo is just starting to brown. Remove from the pan with a slotted spoon and place to one side, leaving the chorizo oil in the pan
- Turn the heat down to medium low and add the onions with a pinch of salt. Cook for around 10 minutes, stirring frequently, until they begin to caramalise. Add back the chorizo and all the other ingredients
- Cook on a low heat for 30 minutes or so, stirring occasionally, until it reaches a syrupy consistency. Leave to cool to room temperature and it will thicken more
To Store
- When cool, place in a sterilised jar and store in the fridge for up to a month (though there's no chance it won't be eaten by then)