jar of chorizo jam

Tredwell’s chorizo jam

  • serves 8-10
  • A little effort

Salty-sweet chorizo jam, served with enough charred bread for two. We like it spooned into little jars or served with Manchego. Tredwell’s is a new venture by MasterChef judge Marcus Wareing.



  • vegetable oil
  • onion 1, diced
  • garlic 2 cloves, crushed
  • ground allspice 1 tsp
  • thyme chopped to make 2 tbsp
  • smoked paprika 1 tbsp
  • balsamic vinegar 50ml
  • tomato purée 2 tbsp
  • treacle 1 tbsp
  • cooking chorizo 200g, peeled and very finely chopped
  • to serve 


  • Step 1

    Heat 2 tbsp oil in a large pan. Add the onion, garlic, allspice, thyme, paprika and 1⁄2 tsp salt and cook for 5 minutes until the onion softens. Add the balsamic vinegar and cook until it becomes syrupy. Then add the tomato purée and treacle and cook for 3 minutes.

    Add the chorizo and cook, stirring regularly, for 30 minutes at a low heat. Serve warm, with your + favourite bread or tip into sterilised jars and keep for 1 month in the fridge.

Nutritional Information

  • Kcals 98
  • Fat 6.9g
  • Carbs 4.5g
  • Fibre 0.5g
  • Protein 4.1g
  • Salt 0.6g