Pop a frying pan on the hob, and put in the chorizo before turning on the heat to medium to allow the fat to render.

Cook the chorizo until it starts to brown. Remove from the pan, leaving the fat behind.

Add the onion and garlic and cook gently until translucent.

Once cooked, add everything else to the pan, except 25ml of the gin.

Add the chorizo back to the pan too.

Turn up the heat.

Cook, stirring continuously, until the liquid becomes thick and syrupy.

Then leave to cool while you sterilise jars in the oven (see notes for the how-to link)

Once cooled down, tip everything into a food processor, including the final 25ml of the gin.

Blitz until you reach a consistency you are happy with (I prefer it quite smooth).

Once you're happy, spoon into jars and seal.

The jam will keep for around 1 month. Keep refrigerated.