Chorizo Jam
Make sure you have a couple of sterilised jam jars and lids to store the finished jam in.
Servings: 2 jars
Equipment
- 1 Pressure Cooker
Ingredients
- 200 gr quality raw Chorizo
- 2 large Cooking Apples peeled and diced
- 1 large Spanish Onion peeled and very finely diced
- 2 large cloves of Garlic peeled and crushed
- 100 ml Port
- 100 ml Water
- 50 ml Olive Oil
- 150 gr soft Brown Sugar
- Juice of one freshly squeezed Lemon
- ½ teaspoon freshly picked Thyme
- ½ teaspoon Smoked Paprika
- ¼ teaspoon freshly ground Black Pepper
Instructions
- Cut the Chorizo into small pieces at most half a centimetre square. Pour the oil into a large, heavy-bottomed, pan and place over a medium heat. Add the Chorizo and fry stirring constantly to prevent sticking and burning until the Chorizo is nicely brown, caramelised and crispy. When the Chorizo is cooked remove it from the pan and strain to drain off the excess oil.
- Add the onions to the pan in enough of the oil to allow them to gently fry. Cook over a medium heat, for fifteen to twenty minutes or until clear. Add the garlic, stir well and cook for another two minutes. Add all of the remaining ingredients and bring to a low rolling boil.
- Stir in the Chorizo and reduce the heat until the jam is simmering. Stir frequently and cook until the onions are meltingly soft and the liquid is reduced to a thick syrup. Be careful due to recipes high sugar content you must keep stirring to prevent the mix sticking and burning.
- Remove pan from the heat and allow the mix to cool for fifteen minutes. Using a funnel transfer into sterilised glass jars and seal tightly. The jam will keep in the refrigerator for a month.
Notes
Allergens in this recipe are;
Possibly gluten and sulphides in the Chorizo please check the product label.