Nutrition Facts
4 servings
4
Chestnut Jam: the easy recipe
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It's the time when I prepare my jars of chestnut jam... do the same!
Ingredients
1 Granulated sugar
1 clove Vanilla
6 Chestnut
Directions
1
Score the chestnuts with the tip of a knife to prevent them from bursting during cooking. Place them in a pot of cold water and bring to a boil. Let them boil for 2 minutes, then turn off the heat and let them cool for 10 minutes uncovered. Remove the chestnuts from the pot and peel them while still warm, removing the shell and skin. Return the chestnuts, fully covered with cold water, to medium heat and let them cook on low for 40 minutes. Drain them in a large colander. Pour 150 ml of water into a saucepan along with the measured sugar and melt over low heat. When the syrup boils, cook it over high heat for 5 minutes.
2
Reduce the hot chestnuts to a puree using a food mill. Pour the resulting puree into the boiling syrup. Add the split vanilla pod. Stir with a wooden spoon until the boil resumes and let it cook for 20 minutes at a gentle simmer, mixing from time to time to prevent the jam from sticking.
3
To finish, meanwhile, thoroughly wash the jam jars and then dip them in boiling water to sterilize. Once the jam is cooked, remove the vanilla pod and pour the boiling jam into the jars. If they have screw caps, seal them tightly immediately and turn them upside down on a cloth. Otherwise, cover them hot with plastic wrap and then let them cool. Store them in a cool place.
Ingredients
Ingredients
1 Granulated sugar
1 clove Vanilla
6 Chestnut
Directions
Directions
1
Score the chestnuts with the tip of a knife to prevent them from bursting during cooking. Place them in a pot of cold water and bring to a boil. Let them boil for 2 minutes, then turn off the heat and let them cool for 10 minutes uncovered. Remove the chestnuts from the pot and peel them while still warm, removing the shell and skin. Return the chestnuts, fully covered with cold water, to medium heat and let them cook on low for 40 minutes. Drain them in a large colander. Pour 150 ml of water into a saucepan along with the measured sugar and melt over low heat. When the syrup boils, cook it over high heat for 5 minutes.
2
Reduce the hot chestnuts to a puree using a food mill. Pour the resulting puree into the boiling syrup. Add the split vanilla pod. Stir with a wooden spoon until the boil resumes and let it cook for 20 minutes at a gentle simmer, mixing from time to time to prevent the jam from sticking.
3
To finish, meanwhile, thoroughly wash the jam jars and then dip them in boiling water to sterilize. Once the jam is cooked, remove the vanilla pod and pour the boiling jam into the jars. If they have screw caps, seal them tightly immediately and turn them upside down on a cloth. Otherwise, cover them hot with plastic wrap and then let them cool. Store them in a cool place.
Notes
-
da81
Super Long preparation of chestnuts before cooking... If you forget the vanilla like I did, 3 to 4 centimeters of rum for 1kg of chestnuts works well. -
Evelyne R
Thank you to the users for their tips! Before reading them, I struggled to follow the recipe (from around 5:30 PM to 11:00 PM) nearly to the point of tendonitis. Since my hand hurt too much to continue peeling, I read all the reviews and then I adopted a garlic press: much faster and more pleasant!... until 1 AM... and it was the next day that I finished my 4 kg of chestnuts (with 2 or 3 more hours instead of 2 or 3 days...) And I even improved the technique! No need to remove the skin; on the contrary, it's even better this way: the size of a whole chestnut fits quite well in the garlic press. The flesh will come out through the slit and then through the holes in the garlic press, leaving the skin inside. Not being sure of the degree of cooking, I cover the container of pressed chestnuts with plastic wrap, in which I poured a little water to dampen them (1 or 2 glasses for 500g), and I put it in the microwave for several minutes (5 to 7 minutes). I just have to pour this paste into the syrup, stir for a few minutes, then blend with an immersion blender until it is smooth like soup. A few drops of liquid vanilla, and then it's time to jar them. This recipe, which is difficult at the start, no longer scares me. And it is indeed a delight. -
Nalujo
Excellent recipe!! I made it yesterday except for the chestnuts, which were difficult to peel.... the recipe is pleasant to make and above all excellent. -
claudine Mazzucca
Response to Alain DARIOLI This recipe is not for roasted chestnuts; it proceeds in three stages: 1. We boil them for two minutes. 2. After peeling them, we cook them for 40 minutes. 3. After blending them, we return them to heat at a gentle simmer for 20 minutes. Sincerely, Claudine Mazzucca -
Darioli Alain Artshop.net
Hello ladies, I have the Chestnut Festival coming up, 40 thousand people over a weekend, on the 17th and 18th of October, and I would like to propose chestnut jam. When you say in the recipe to put the chestnuts on the heat, do you mean back in the pot of boiling water or in a chestnut grill??? Thank you very much for informing me via email. Best regards, Alain Darioli Art of the Mountain
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