Chestnut marmalade is an unjustly forgotten marmalade. And since the chestnut season is here - the wet and windy weather in recent days has already swept the first chestnuts from the trees, which means that the harvesting and consumption of chestnuts can begin - we decided to share a delicious recipe with you. Why peel chestnuts this year when you can spread them on bread. Chestnut marmalade is not only an excellent spread, but you can also use it to prepare excellent desserts outside the chestnut season.
Chestnut jam is an often overlooked jam, because when you mention jam, this is not the first thing that comes to mind. And since the chestnuts are already happily falling from the trees, it's time to revive old recipe and take advantage chestnut fruits, which covered the forest floor.
READ MORE: How do I prepare the best chestnuts?
Recipe - homemade chestnut jam:
Ingredients - homemade chestnut jam:
- 1000 g of real chestnuts
- 500 g of brown sugar
- 1 teaspoon vanilla powder
- 200 ml of water (in which the chestnuts were previously cooked)
The process of making homemade chestnut jam:
Peel the chestnuts and roughly chop them. Boil in water for 15 minutes until soft. Cut it into small pieces. Mix sugar, vanilla powder and chestnuts in 200 milliliters of water in which the chestnuts were cooked. Mix and boil. Cook at a high temperature until the jam becomes spreadable. Pour the hot jam into sterilized jars. We do this by heating the oven to 100 degrees Celsius and placing the washed ones in it for 15 minutes. After marinating, close the jars immediately and let them cool down at room temperature. The shelf life of the jam is approx. half a year. Have a good run!
