WARNING: once you’ve made this you’ll be putting it with everything. Chorizo jam brings all the flavour, and is really versatile. You can stir it through leftover roast potatoes or a hash, dollop it in burgers, serve it as part of a cheese board, add it to a tomatoey pasta sauce, pair it with scallops, or just eat it straight off the spoon…
INGREDIENTS
Chorizo
Dark Brown Sugar
Apple Cider Vinegar
METHOD
Put your chorizo in a food processor and blitz it with some dark brown sugar. If you are using a shop-bought chorizo (usually about 225g) then go for about 2 tbsp/50g of dark brown sugar, and adjust quantities accordingly. Add a splash of good quality apple cider vinegar. Cook the mixture gently in a saucepan until it has reduced and thickened to the consistency of… well, jam! You can adjust this recipe to suit your tastes – more sugar for a sweeter jam, more vinegar for a bit more tang, a pinch of paprika for more heat or a smidge of chipotle for a bit of smokiness. Spoon your chorizo jam into sterilised jars, seal, allow to cool and keep it in your fridge for as long as your willpower lasts.