Chestnut Jam Recipe

Method

1. Prepare the Chestnuts:
   • Use a sharp knife to make a small slit in the top of each chestnut.
   • Boil water in a pan and plunge the chestnuts in for 2–3 minutes. This will soften the shells.
   • Remove the pan from the heat and take out about six chestnuts at a time. Peel off the shells and the thin brown skin underneath.
   • Continue peeling until all chestnuts are done.
2. Cook the Chestnuts:
   • Place the peeled chestnuts in a clean pan and cover them with water.
   • Bring to a boil and then simmer for 25–30 minutes until tender.
   • Strain the chestnuts but keep the cooking liquid.
3. Make the Purée:
   • In a food processor or with a stick blender, purée the chestnuts with 100ml of the reserved cooking liquid.
4. Combine Ingredients:
   • In a separate pan, add another 100ml of the cooking liquid and the sugar. Heat gently until the sugar dissolves.
   • Stir in the chestnut purée, vanilla paste, and honey. Mix until well combined.
   • Bring to a boil, then reduce the heat and simmer for 5–10 minutes until thickened. Be careful, as it may splatter.
5. Finish and Store:
   • Remove from heat and stir in the brandy.
   • Pour the mixture into warm, sterilised jars and seal immediately.
   • Use within 6 months. Once opened, store in the fridge.