Recipe Archives->Preserving->Chestnuts 03

Chestnut Jam

1 kg chestnuts
850 g 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.

Printable version: chestnuts03.txt.