Chestnut jam

The recipe for chestnut jam

Ingredients

1 kg chestnuts or marroni

Sugar equal to 3/5 of the weight of the peeled chestnuts;

Water equal to 2/5 of the weight of the peeled chestnuts;

Two bay leaves;

Coarse salt.

Procedure

First boil the chestnuts by cutting them first with a small knife. They are then placed in cold water with two bay leaves and coarse salt. This will take 40 to 60 minutes, depending on the size of the fruit (and whether they are dry or not).

Peel the chestnuts, pass them through a masher with a fairly fine mesh, calculate how much water and sugar you need to make the syrup. Bring it to the boil, allowing the water to evaporate to a higher density (at the wire, the syrup should reach 131° C). Then add the chestnut pulp and simmer for about thirty minutes, stirring frequently.

Dig out the inside of the vanilla bean to reach the black seeds that perfume everything, adding them almost at the end of the cooking time.

Pour the cream while still very hot into perfectly dry and clean jars and invert immediately, or boil the jars.

Tips

To enjoy the jam at its best, we recommend eating it mixed in a yoghurt jar or accompanied by ricotta cheese.