Chestnut Jam

Chestnut jam is a typical autumn delicacy of various Italian regions. Here’s how to make it:

Ingredients

• 1 kg of chestnuts
• 600 g of sugar
• 1 vanilla pod (or one teaspoon of vanilla extract)
• Water as needed

Preparation

1. Score the chestnuts with a cut on the surface and place them in a pot with plenty of water. Bring to a boil and cook for about 30-40 minutes or until they soften.
2. Drain the chestnuts and, while they are still hot, peel them by removing both the outer shell and the inner skin.
3. In a large pot, place the peeled chestnuts and cover them with water, then slowly bring to a boil.
4. Add the sugar and vanilla (if using a pod, split it and scrape out the seeds to add to the chestnuts).
5. Let it cook over medium-low heat, stirring occasionally and mashing the chestnuts with a wooden spoon, until the jam reaches the desired consistency (from 1 to 2 hours depending on the thickness you prefer).
6. During cooking, if necessary, add a little water to prevent the jam from drying out too much and sticking.
7. Once the jam is ready, remove the vanilla pod if used, and blend with an immersion blender for a finer consistency.
8. Sterilize some glass jars and fill them with the hot jam, seal tightly and turn upside down until cooled. This will help create a vacuum.

Curiosity

Chestnut jam is delicious spread on bread, but it’s also used as a filling for desserts, such as the famous “Marrons glacés,” or paired with aged cheeses. Furthermore, it has traditionally been a way to preserve this type of fruit and have a reserve of sweetness available during winter.