Recipe Archives->Preserving->Chestnut Jam

 
Chestnut Jam
 
4 pounds fresh unshelled chestnuts
3 cups firmly packed light brown sugar
1 cup mild-flavoured honey
1 vanilla bean, split lengthwise

Cut an X on the flat side of each chestnut and roast the nuts on
a baking sheet in a preheated 350 oven for 45 minutes, or until
the shells have pulled back from the incisions and the flesh can
be easily pierced with a skewer.  Let the chestnuts cool until they
can be handled.  Remove the shell and the papery inner skin, trying
to keep the nuts whole.

In a preserving pan combine the brown sugar and 1/2 cup water and
cook the mixture over low heat, stirring, until the sugar is melted.
Add the honey and the vanilla bean and bring the mixture just to
a boil.  Add the chestnuts and simmer them for 15 minutes, or until
they start to break up.

Remove the vanilla bean and with a slotted spoon transfer 1 cup of
the chestnuts to a bowl.  process the remaning mixture in a food
processor until smooth and combine the puree with the whole chestnuts.

Spoon the jam into jars and seal the jars.  Process the jars in a
boiling water bath:  10 minutes for 1-pint jars, 15 minutes for
1-quart jars.  Let cool completely before checking the seals and
storing.

Makes 1 quart.

Printable version: chestnut-jam.txt.