There Chestnut jam it's a autumn preserves exquisite! A spreadable cream to make at home with the boiled chestnuts And sugar ; than cooking a slow fire , give life to one Chestnut jam from the full-bodied consistency, velvety, silky on the palate, with a balanced taste not too sweet; ideal for enclose in jar And enjoy all year round of the intense flavor of these autumn fruits! Not only to spread on bread And rusks; but also to achieve numerous spoon desserts, cups, desserts with whipped cream, or fill pies, cakes, Biscuits ; or to give as a gift like apple jam or chestnut and chocolate cream!
It's about a simple preparation, you just need a little bit of time available for the various steps and cooking. For the preparation I recommend you to use the browns, bigger and tastier, but chestnuts are also good, as long as they are healthy without mold. The secret for an excellent result it is the gentle and prolonged cooking in two stages, process in which excess water dries up and you will get a caramelized compound ! Follow all step by step advice and I am sure that together with the Torta di Castagne and Montebianco, the Chestnut jam will become will among the desserts with chestnuts you will love most!
Il Castagnaccio (the original Tuscan recipe to make it soft and delicious at home!)
Chestnut jam recipe
|1 h||1 h||2 h|
|Quantity for 2 jars of 250 gr|
How to make chestnut jam
First of all, boil the chestnuts in cold water for 15 minutes, then peel them, remove the rotten, blackened or worm-eaten ones.
Then weigh them and add equal weight of water to a saucepan.
Finally add the sugar and let it simmer for 40 – 45 minutes until they have absorbed almost all of the water:
Finally, blend with a blender to obtain a soft puree.
Finally, put the puree back on the heat and let it caramelize over very low heat, turning and turning for another 10 – 15 minutes.
At this point, taste and evaluate the consistency must be creamy, caramelized and thick.
If it is too mushy and dry, add a little water and cook a little more until it reaches consistency.
Then, while still boiling, transfer the jam into previously STERILIZED glass jars, leaving 1 cm of the edge.
Then seal with twist off cap and let cool upside down.
If you want to keep in the pantry, you need to pasteurize the jars, cooking them hermetically sealed in a pot full of water for at least 30 minutes
Yours is ready Chestnut jam
After pasteurization it can be kept in a dry place for 10 – 12 months.
Without pasteurization you can keep in the fridge for 2 – 3 months or in the freezer for 1 year
Finally, once opened, it should be kept in the fridge and consumed within 10 days