Chorizo jam

Contains pork – recipe is for non-Muslims only

This moreish savoury jam would make a great edible gift in a hamper. It's wonderful spread on toast or crackers and goes well with softly cooked eggs

  • Prep:30 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 48
  • fat 2g
  • saturates 1g
  • carbs 2g
  • sugars 3g
  • fibre 0g
  • protein 2g
  • salt 0.2g


  • 500g cooking chorizo, diced
  • 1 large white onion, finely sliced
  • 2 garlic cloves, crushed
  • 85g light muscovado sugar
  • 3 tbsp Sherry or red wine vinegar
  • 2 tbsp maple syrup
  • 1 shot of espresso coffee or 100ml/4fl oz strong black coffee


Our downloadable labels

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.


  1. Fry the chorizo in a large saucepan for about 5 mins until golden and crispy at the edges. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the oil that has been released in the pan.

  2. Turn the heat down low and gently cook the onion in the chorizo oil for 15-20 mins or until very soft and starting to brown. Stir in the garlic, muscovado sugar, Sherry, maple syrup, espresso and chorizo.

  3. Cook slowly for 35-40 mins, stirring occasionally, until thick and syrupy. Turn off the heat, leave to cool a little, then tip everything into a food processor. Pulse briefly to chop everything up into really small pieces, then leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month.

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