Savoury Cured-Meat Jam

A savoury jam built from cured meat is one of the easiest ways to add a sweet, salty and acidic umami hit to a rich dish. Start by rendering sliced cured sausage such as pepperoni or salami in a dry pan over medium heat until the fat releases and the edges crisp - this rendered fat carries huge flavour, so keep it in the pan. Sweat finely diced onion in that fat, then add a spoonful of brown sugar and cook until it begins to caramelise. Deglaze with a generous splash of red-wine or sherry vinegar, scraping up the sticky bits, and add a little water. Reduce slowly until glossy and spoonable. The finished jam should taste balanced: sweet enough to round off the salt, sharp enough to cut through fat. Spoon it over burgers, fold it into grilled cheese, or serve it on a cheese board.