Chorizo and tomato jam

1 jar

30 minutes

Rating (7 ratings)


80 g chorizo, vegetarian chorizo can also be used
1 small red onion
1/4 chilli, chopped
250 g cherry tomatoes
Juice of 1/2 lemon
30 g tomato puree
20 g Dansukker Dark Syrup
50 ml water
250 g Dansukker Jam Sugar


Chop the chorizo into small pieces. Fry until golden brown. Leave to one side.

Peel and chop the red onion. Finely chop the chilli and remove the seeds. Fry quickly in oil in a pan.

Cut the tomatoes into small pieces and place in the pan. Add the lemon, tomato purée, syrup and water. Fry for 3 minutes.

Add the jam sugar and chorizo and cook for 5 minutes, stirring occasionally.

Take the pan off the heat. Pour into a warm, clean jar. Seal. Store in a cool place.

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