Chorizo jam
Author: 
Serves: 1 400ml jar
 
Ingredients
  • 1 Red onion, finely diced
  • 100g Chorizo, finely diced
  • 1 Garlic clove, minced
  • 1 tbsp Tomato puree
  • ¼ tsp Rosemary
  • ¼ tsp Thyme
  • 150ml Apple juice
  • 1 tbsp Dark muscovado sugar
  • 1 tsp Balsamic vinegar
  • ½ tsp Soy sauce
Method
  1. Using a small saucepan over a medium heat, add a teaspoon of oil, followed by the onion and chorizo. Cook, stirring every few minutes, until the onions are translucent.
  2. Add the garlic, rosemary and thyme. Continue cooking for a further two minutes.
  3. Add the remaining ingredients and bring the pan to a gentle simmer until the mixture has reduced and the consistency thickens.
  4. Pour in to a jar and seal.
  5. Once cool the jam can be stored for 14 days in the fridge.
  6. Please see notes for instructions on preserving (for a longer lifespan) and consistency options.
Notes
If using fresh herbs, chop them finely.

Consistency
If you prefer a more spreadable consistency, once cooked, add the ingredients to a blender and pulse until smoother.

Preserving
Following the method above, the chorizo jam will keep for at least 2 weeks in the fridge. If you'd like to preserve the jam for ambient storage (in a cupboard):

-ensure the jars used are properly sterilised. Instructions for sterilising jars are included in my chilli jam recipe.

-process the filled jars in a canning bath for the recommended time given here.

Serving suggestions
On crackers, with cheese, in sausage sandwiches, on burgers, in bacon butties, starting off a tomato sauce... A spoonful in corned beef hash, mixed in sweet potato mash, served with scallops. You can make it as fine dining or as 'last minute picnic' as you want, but their is no arguing over the incredible flavour it brings.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/07/chorizo-jam.html