Haggis jam

Paul Wedgwood

Paul Wedgwood

23rd January 2020

Haggis jam

60 min

Feeds 4.

Ingredients

  • 2 x jam jar 75g x suet 250g x haggis 3 x onion thinly sliced half-moons 200ml x cider vinegar 200g x soft brown sugar 100ml x coffee 100ml x Buckfast

Method

Melt down the suet in a sauce pan and add the haggis.
Breakdown the haggis with the back of a spoon and gently fry for 3-5mins until cooked through and beginning to crisp.
Remove the haggis from the pan and pass through a sieve.
Cook the onion in the passed fat for 3-5mins until soft but no colour.
Return the haggis to the pan and add the vinegar, sugar, coffee and Buckfast.
Gently cook for 30mins over a low heat until the contents reaches a loose jam like consistency – it will thicken when it cools.
Place the jar and lid into a pan of boiling water.
Remove the jar from the water and immediately pour the jam into the jar –
be very careful!
Put the lid on, allow to cool and store in the fridge.
Leave to mature for 3+ weeks to get the most out of the flavours – or eat
straight away if you can’t wait.