Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan.
Gently fry the onions in the chorizo oil until soft and starting to brown.
Add the garlic, cooked chorizo, vinegar and sugar.
Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
Store the chorizo jam in a sterilised jar.
Don't miss a thing
Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.