Cook over low heat, stirring frequently to prevent the cream from sticking to the bottom. It will gradually thicken, darken, and become smoother. Typically, 15-25 minutes is sufficient , depending on the desired consistency.
Remember that as it cools, the jam will become even more compact, so it’s best not to let it reduce too much.
A little trick to make it even better
The basic recipe is already excellent as it is, but during cooking you can add a little vanilla , a pinch of cinnamon or a small amount of untreated lemon zest.
For a particularly velvety consistency, blend the cream again at the end of cooking.
How to store it
If you want to consume it within a few days, transfer it to a clean container, let it cool and store it in the refrigerator .
To preserve it longer in the pantry, however, it is not enough to simply pour it into hot jars: it is important to follow a safe and validated procedure for home canning , with correctly sterilized containers and adequate treatment.
Once ready, you will have a thick and fragrant chestnut cream, perfect even simply on a slice of toast.
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