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Chestnut jam

We like to spoon chestnut jam into meringue nests and top with cream. Or stir a spoonful or two into chocolate mousse, or dollop on to vanilla ice cream before drizzling with hot chocolate sauce. This preserve also makes a lovely filling for chocolate cakes, and of course, it can be enjoyed simply spread on crusty bread.

Method

The first task is to remove the leathery shells and skin from the chestnuts. Use a sharp knife to make a knick in the top of each chestnut. Plunge them into a pan of boiling water for 2–3 minutes – sufficient time to soften the shell but not to let the nuts get piping hot and difficult to handle. Remove the pan from the heat. Fish out half a dozen or so chestnuts and peel off their coats. With luck, the thin brown skin under the shell will peel away too. Continue in this way until all are peeled.

Put the chestnuts into a clean pan and just cover with water. Bring to the boil and simmer for 25–30 minutes, or until tender. Strain, but keep the cooking liquid.

Purée the chestnuts with 100ml of the cooking liquid in a food processor or using a stick blender.

Pour a further 100ml of the cooking liquid into a pan and add the sugar. Heat gently until dissolved. Add the chestnut purée, vanilla paste and honey. Stir until well blended. Bring to the boil then cook gently for 5–10 minutes until well thickened. Take care, as it will pop and splutter and may spit. Remove from the heat and stir in the brandy. Pour into warm, sterilised jars and seal immediately. Use within 6 months. Store in the fridge once opened.

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Ingredients

Makes 5 x 225g jars

  • 1kg sweet chestnuts
  • 400g granulated sugar
  • 1 tsp vanilla paste or extract
  • 100g honey
  • 50ml brandy

This recipe is taken from...

River Cottage Preserves Handbook

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