Chestnut jam is one of those recipes that instantly brings the scent of autumn to your mouth. Creamy, enveloping, and naturally rich in flavor, it can be made at home with just a few ingredients.
It’s excellent spread on bread for breakfast, on toast, or as a filling for tarts, biscuits, and other desserts. The most time-consuming part is preparing the chestnuts, but the result is definitely worth the wait.
Ingredients
For approximately 2 250g jars :
- 1-1.1 kg of raw chestnuts, or 550-600 g of already boiled chestnuts
- 450 ml of water
- 250 g of sugar
- 1 pinch of salt
How to make chestnut jam
If you’re using raw chestnuts, make a small slit in the skin and boil them in plenty of water until soft. Drain and peel them while still warm, removing both the outer skin and the inner skin.
You should get about 550-600 g of cleaned and boiled chestnuts .
Place the chestnuts in a saucepan with 450 ml of water and cook over low heat for a few minutes, until very soft.
At this point, blend everything with an immersion blender until you obtain a fairly smooth cream.
Add 250g of sugar and a pinch of salt , then put the pan back on the heat.
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