Chestnut Jam with Vanilla with brown sugar is a sweet autumn preserve, creamy and fragrant, perfect for breakfast or snack spread on a slice of bread or other, but also perfect for filling our desserts.
It’s made only with chestnuts without the addition of chocolate, just sugar and vanilla for an extra touch of aroma.
Everyone in my family likes it a little, especially my son who finished two jars, unfortunately, the only annoying inconvenience is peeling and removing the skins from the chestnuts, otherwise, the process is very simple.
I recommend trying it, even just making one jar for tasting, it’s really delicious and it runs out quickly!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 3 jars
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for the chestnut jam with vanilla
- 18 oz chestnuts
- 1 1/4 cups Sugar (brown)
- as needed Water
- 1 vanilla (vial)
Tools
- 1 Pot
- Food Processor Cooking chef Kenwood
- 2 Jars glass
- 1 Immersion Blender Kenwood
Preparation of chestnut jam with vanilla
For the preparation of the jam, choose beautiful large chestnuts, start by removing the shell from all the chestnuts. Then immerse them and let them cook for a few minutes in hot water to soften the skin.
Drain them and while still hot, maybe do it as you go along, with a good little knife remove the skin from the chestnuts.
After cleaning all the chestnuts, chop them a little.
In a food processor or in a pot pour about 1 2/3 cups of water, bring to a boil and then add the sugar.Once melted, pour in the chestnuts, cook them slowly, stirring constantly with a wooden spoon until they have softened a bit.
At this point, blend them until creamy with an immersion blender, or other.Continue cooking slowly, it takes about 30 minutes, keep some hot water aside, if needed, add it gradually and also pour in the vial of vanilla. When the jam has thickened and is nice and creamy it’s ready to be jarred.
Pour the jam still hot into the glass jars, previously cleaned and sterilized.
Seal and close the jars tightly, once closed proceed with the final sterilization, this ensures good product preservation!Put the closed jars in a pot with boiling water, turn on the stove and boil them for about 15-20 minutes for small and medium jars and 30 minutes for larger ones.
You can also use a pressure cooker for sterilizing the jars, using less water, but a regular pot is fine too, always start counting the minutes after they reach a boil.
Let the jars cool inside the pot, when cold, check the vacuum seal has been done correctly: you can press the center of the lid and if you don’t hear the classic ‘click-clack’, the vacuum seal is done, otherwise change the lid and redo the sterilization or keep in the fridge and consume within 2 days.
Dry, date, and store the product in a cool, dry place away from light and heat sources for about 6 months.The cooking of the chestnut jam can be prepared in a regular pot or for those who have it with the bimby or Kenwood cooking chef.
For other fruit jams or marmalades click the recipes:
mixed mandarin and kumquat marmalade
orange marmalade with Kenwood
strawberry jam
cherry jam
apple jam
pear and chocolate jam
mixed grape jam
green fig jam
quince jam
Anna recommends…
Always do the final sterilization this ensures greater product safety with longer preservation, compared to those who use the vacuum method with inverted jars, still hot.
Once opened, consume the jar within a maximum of 10 days and store the product in the refrigerator.
Therefore, it is advisable to use small jars to avoid prolonged opening.
Can I add cocoa or chocolate?
Yes, you can enrich and add both.
