With the chestnuts with rum in jar cooking I think I will make many of my readers who have asked me for the recipe, over and over again, very happy. Starting from the recipe of chestnuts in jar cooking, which is also very popular this season, we will make the sugar and rum syrup in the microwave, and then jar it all up. This recipe, unlike most jar cooking recipes, will keep for up to 2 months in the refrigerator or in a cool, dark cellar. Thus, maybe, we can serve it at Christmas, perhaps adding a nice ribbon to the jar, or we can use it to garnish a nougat cream. But let’s get back to the recipe for chestnuts with rum in jar cooking in the microwave, it’s really easy to make, as long as you follow the steps carefully and the power to be used in your microwave.
Due to the high glycemic index of chestnuts, they are not fruits I often buy, so, to please you and to offer you some recipes, I also buy them already cooked, cleaned, and vacuum-packed; I must say there are brands worth tasting.
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Now, ready, jars, go!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Days
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: Fall
Shopping List
- 4.4 oz chestnuts, boiled (already cleaned)
- 4 tbsp sugar (just under)
- 2 tbsp water
- 4 tbsp rum
- 1/4 vanilla bean
What You Need to Make Chestnuts with Rum in a Jar
You can purchase jars suitable for jar cooking on the Decorazioni Dolci website, with discount code WECK10.
- 1 Jar 290 ml with a thin seal
- 1 Small Bowl glass
- 1 Spoon
How to Make Liqueur Chestnuts in Jar Cooking
First, prepare the rum syrup: spread the sugar in the small bowl, add water, and mix well. Place it in the microwave and melt everything for one minute on the highest power. Add the rum to the syrup, mix again, and cook at the same power for 20 seconds.
Place the chestnuts in the jar and pour the still-hot syrup over them. Insert the vanilla bean, clean the rim of the jar, and fasten.
Set the microwave to one step below the tested power, I use 500 watts, insert the jar and start cooking for 3 minutes. At the end, let the closed jar rest, preferably for 3 days. Once at room temperature, you can store it as I suggested at the beginning of the article.
Rosella’s Tips…
You can add an orange zest in addition to or instead of vanilla.
