If just hearing the words "chestnut jam" makes your mouth water, then imagine spreading this sweet cream on a slice of toasted bread, with a cup of tea, coffee, or cappuccino next to it... It should be patented as a remedy for all that ails us. And what if we gave you some extra tricks and secrets for making it at home? Follow us!
Making chestnut jam
The first fundamental ingredient for making chestnut jam is patience, but it will be well worth it! Wash 1.5 kg chestnuts and cut each with a sharp knife. Transfer to a large pot and cover with water. Bring the chestnuts to a boil and cook for 35-40 minutes. Let the boiled chestnuts cool in their water for about 10 minutes. Then drain and peel them carefully.
Either mash the chestnuts with a potato masher (for a more rustic, dense result) or blend them (for a smoother, creamier jam). Weigh the chestnut cream and pour the sugar (equal to 1/3 of the weight of the cream) into a saucepan with water (1/3 of the weight of the sugar). For example: For 1 kg of chestnut cream, add about 330 g sugar and about 110 ml water to the saucepan.
Caramelize the water and sugar over low heat and once the water has evaporated, add the chestnut cream. Cook the jam for 30 minutes and then transfer it to sterilized glass jars, proceeding as you normally would for any jam.
Got an insatiable sweet tooth?
That is to say: Would you like to make your chestnut jam even more irresistible? Add vanilla to the syrup while cooking – or a small amount of rum at the end to make your jam a delight that’s forbidden to kids! Even chocolate lovers have the option to add a few tablespoons of cocoa powder at the end for a spreadable cream to rival even the famous pre-made versions!
How to use chestnut jam
Chestnut jam is incredible on its own with some simply toasted bread, isn't it? If you want to overdo it a little, try it with aged cheeses instead of the traditional honey and jam or with ricotta. For an express dessert, serve it in small glasses with whipped cream and hazelnuts. Buono?