Chestnut jam
difficulty
ingredients
- 2 kg Jolife chestnuts
- 600 g granulated sugar
- 1 vanilla bean
- 1 lemon
- 700 ml water
preparation
Rinse the whole chestnuts under running water, transfer into a large pot of water and boil for at least 15 minutes. Let cool and peel the chestnuts with a sharp knife. Process in a food mill to obtain a sandy purée. You will obtain about 1.6 kg of chestnut flesh. In the meantime, take the vanilla bean, make a lengthwise incision and put it in a pan with the sugar and water. Heat over medium heat until the sugar has dissolved, beating with a whisk, for about 10 minutes. Once the sugar has dissolved completely, discard the vanilla bean and stir in the chestnuts. Grate the zest from one lemon and add it to the mixture. Cook over low heat for about 1 hour, stirring occasionally with a wooden spoon. Transfer the jam into sterilized jars while still hot and seal with the lids. Leave the jars upside down to create a vacuum seal, let cool and keep them in a dark, cool place for long-term storage.