Chestnut Jam

Chestnut Jam


  • 1 kg chestnuts
  • 850 grams sugar
  • 1 vanilla pod
  • water


Peel the chestnuts in small batches as follows. Make an incision in them, then cover with water and clingfilm in a suitable container. Microwave at full power 5 minutes. Both skins will come off easily. Keep the chestnuts warm in hot water until all are peeled. Puree them through a mouli-legumes or a sieving plate, or even a sieve. The finer the sieve, the finer the jam will be. Moisten the sugar with a little water. Add the vanilla pod and make a syrup over gentle heat. Bring to the boil and cook to the "grand boule" stage, 120C. Remove the vanilla and tip in the chestnut puree while still boiling. Cook, stirring almost constantly for about 30 minutes. Pot up and cover. Note: This jam does not keep well, so eat it quickly or sterilize it.

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