Chestnut jam, also known as chestnut spread or chestnut marmalade, tastes incredibly luscious. It's divine simply slathered atop a slice of toasted bread, but you can also incorporate it into cakes and other sweets. Preserve the sweet nutty flavor of chestnuts well past autumn with this simple recipe.
Homemade chestnut jam
Ingredients:
3 lb. chestnuts
sugar (⅓ the weight of the cooked chestnuts)
water (⅓ the weight of the sugar)
Method:
Wash the chestnuts then pierce with a sharp and/or serrated knife, creating a slit on their long side. Place in a large pot, cover with water, bring to a boil, then cook for 35-40 minutes. Turn off the heat and let the boiled chestnuts cool in the water for around 10 minutes, then drain and peel them carefully.
At this point, either purée the chestnuts with a potato masher for a more traditional, rustic cream, or mix in a food processor or blender for a creamy, smooth texture that's more like Nutella.
Weigh the cooked chestnuts. In a pot, add a quantity of sugar equal to ⅓ of the chestnut cream’s weight, then add water that's equal to ⅓ of the sugar's weight. For example, if the chestnuts weigh 2 lb. after cooking, you’ll add around 11 oz. sugar and 4 oz. water.
Let the sugar and water caramelize over low heat. Once all the water has evaporated, add the chestnut cream. Cook the chestnut jam for around 30 minutes, then ladle it into sterilized glass jars.
Turn the jars upside down to create a vacuum seal and let them cool before storing them in the pantry. Keep in a cool, dry place away from heat and light. Once opened, store in the refrigerator and consume within 2-3 days.
For extra oomph, add fresh vanilla seeds to the water and sugar syrup, or ¼ - ½ cup of rum 10 minutes after cooking the jam. For a chocolate chestnut jam, just add a few tablespoons of cocoa powder.
Use chestnut jam in desserts
Chestnut jam is perfect for an easy breakfast or snack – simply spread it over a slice of toasted bread. If you're a baker, it makes an excellent filling for cakes, cookies, puff pastry rolls, pancakes, and tarts. Its sweet flavor also pairs particularly well with aged cheese.
