- 500g Cooking chorizo diced (Basco Fresh Cooking Chorizo)
- 200g White Onion, finely Diced
- 2 garlic cloves, crushed
- 400g Sugar
- 100ml maple syrup
- Sherry vinegar
Chorizo Jam
Ingredients
Method
Place in a bag.
Seal with hard vacuum.
Place in water steamer @ 100°C, cook for 4 hours take out leave to cool a little, then tip everything into a food processor blend well season with sherry vinegar to taste
leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month in the fridge.
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