Sweet and Spicy Chorizo Jam made with your favorite chorizo – yummy on scrambled eggs, spread on toast, or on your next cheeseboard!
When you think of traditional jam or jelly recipes, chorizo jam probably isn’t one that comes to the top of your mind. After all… you can make tamales with chorizo, use chorizo in refried beans, or even scramble your eggs with chorizo.
But in jam? Who would ever think that would be remotely desirable to anyone?
This sweet and a bit spicy chorizo jam is such a beautiful jam – it packs a generous amount of flavor in just a few simple ingredients. It’s perfect on scrambled eggs, served up on toasted artisan bread – and even enjoyed on your next cheeseboard. It combines your favorite chorizo with crushed tomatoes, garlic, onion, balsamic vinegar and brown sugar. Sweet, with a touch of spicy, too.
Amp it up even more by increasing the cayenne pepper (if you like the extra heat!)
Sweet and Spicy Chorizo Jam
To make this jam, pick up your favorite chorizo – beef or pork. Fry it up in a medium skillet, then transfer to a bowl and set aside. Using the grease from the chorizo, add the diced onion and garlic, and sauté until soft. Add all of the ingredients back to the skillet and simmer for 10 minutes.
Transfer to your blender and blend until smooth. Then transfer back to your skillet and simmer an additional 5 minutes. The jam will thicken slightly – transfer to sterilized pint (or half pint jars) and top with lid and ring. Allow to cool before refrigerating.
Tips for Making the Best Chorizo Jam
- Use your favorite beef or pork chorizo. There is more fat in the packaged chorizo than the variety by the pound that you would get from the butcher.
- Substitute balsamic vinegar with port wine for extra flavor.
- Canned, crushed tomatoes are used in lieu of fresh.
- This recipe makes 5 jelly jars, or 2 half pints + 1 jelly jar (20 oz) – but the final amount of jam can vary based on your ingredient choice.
Can this Jam be Canned?
Unlike traditional jam that is canned in a water bath, this recipe has not been canned. Nor has the recipe, below, been tested for canning safety.
Looking for more recipes? Try any of these:
- Roasted Garlic Onion Jam
- Very Best Bacon Jam
- Strawberry Thyme Jam
- Blackberry Apple Jam
- Old Fashioned Corn on the Cob Jelly
- Pine Needle Jelly
- Lavender Jelly
Did you make chorizo jam? If you did, please take a second to rate the recipe and leave a comment.
Sweet and Spicy Chorizo Jam
- 1 lb chorizo beef or pork
- 1 Tbsp oil
- 1/2 onion diced
- 2 cloves garlic crushed
- 7 oz crushed tomatoes
- 3 Tbsp balsamic vinegar
- 1/3 C brown sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- In a medium skillet, break down chorizo and fry until cooked; add oil as necessary. Transfer the chorizo to a bowl and set aside.
- In the same pan you cooked the chorizo, add the onion and garlic and sauté until soft.
- Add the chorizo, tomatoes, balsamic vinegar, sugar, cayenne and salt to the skillet; simmer on low 10 minutes or until the flavors come together and the mixture thickens slightly.
- Transfer the jam to a blender (or, using an immersion blender), blend until smooth. Transfer back to skillet and simmer an additional 5 minutes.
- Transfer the mixture to sterilized jars. Top with canning lid and ring; allow to cool; transfer jars to the refrigerator.
- Enjoy with eggs, on toast, as an addition to your cheeseboard, or as a condiment on your hamburger. Use within 7-10 days.