Chestnut Jam Recipe
Category: Jams and Preserves
Serves: 1 jar
This homemade chestnut jam is a delicious and rich spread perfect for pairing with toast, desserts, or even as a unique gift. The blend of sweet chestnuts with a touch of vanilla creates an indulgent treat that will transport you to cozy, rustic kitchens. Follow this simple recipe to make a smooth, flavorful jam.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chestnuts | 1 kg |
| Water | 440 g |
| Sugar | 220 g |
| Vanilla bean (split) | ½ bean |
| Coarse salt | 1 tbsp |
| Sunflower seed oil | 1 tbsp |
Instructions
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Prepare the Chestnuts: Begin by sorting through the chestnuts, discarding any that are damaged or have holes. Once sorted, place them in a bowl, cover with water, and let them soak for 30 minutes to soften.
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Prepare for Cooking: After soaking, drain the chestnuts, pat them dry, and then make a small horizontal incision across the rounded side of each chestnut, about 2 cm long. This will make peeling easier after cooking.
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Cook the Chestnuts: Transfer the scored chestnuts to a large pot. Cover them with cold water, add the coarse salt, and bring to a boil over medium heat. Once boiling, reduce the heat and simmer, covered, for about 30 minutes.
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Peel the Chestnuts: After the chestnuts have cooked, drain them well and spread them out on a clean kitchen towel. Fold the towel over to cover them and let them rest for about 10 minutes. This allows the chestnuts to cool slightly and softens the shells. Peel each chestnut, removing both the outer shell and the inner brown skin. You’ll need approximately 660g of peeled chestnuts.
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Blend the Chestnuts: Place the peeled chestnuts in a food processor and blend them into a smooth puree.
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Make the Jam: In a small saucepan, combine the water and sugar. Heat gently, stirring until the sugar has dissolved. Once dissolved, add the chestnut puree to the pan and stir in the seeds scraped from the vanilla bean. Bring to a gentle simmer and cook for about 10-15 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency.
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Jar the Jam: While the jam is cooking, prepare your jars by sterilizing them. Once the chestnut jam has reached the desired consistency, pour it into the sterilized jars while still hot. Seal the jars with their lids and turn them upside down to create a vacuum seal.
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Cool and Store: Allow the jars to cool completely. After they have cooled, check for a proper seal by pressing down on the center of the lid. If it doesn’t pop back, the jar has sealed correctly. Your chestnut jam is now ready to be stored in a cool, dry place.
Tips
- Ensure you use fresh chestnuts for the best flavor and texture.
- If you prefer a smoother texture, you can blend the jam further after cooking, or pass it through a fine sieve.
- This jam can be enjoyed on toasted bread, paired with cheeses, or used as a filling for pastries.
Enjoy your homemade chestnut jam, a sweet taste of the autumn harvest, perfect for spreading on anything from simple bread to decadent desserts!
