Marroni Gonfi

Chestnut Jam

Pane-bistecca

I found a recipe for chestnut jam in a cooking magazine. I love chestnuts and found some here, so I adapted the recipe slightly and made this delicious jam.

Chestnuts always bring back lots of childhood memories. We often spent the fall in Pazzallo, near Lugano. There are lots of chestnuts in Ticino, and you can pick them in the forest and cook them yourself. An old woman who specialized in mushrooms lived in the same forest. We children would bring her the mushrooms, she would look at them, cook a risotto with them over an open fire, and then roast the chestnuts. And then we would feast!

When I’m in Switzerland over Christmas, I always look for the chestnut man first. You just have to follow the smell. The aroma is intoxicating! For me, it’s an essential part of Christmas and Winter!

So here is the recipe for Marroni Jam. It takes time if you make it from scratch like I do. You can save time by using frozen chestnuts!

Prep time

1 h

Cooking time

2 h 30 min

Portionen

5 Jars

Total time

3 h 30 min

Ingredients

1 kg raw Chestnuts
1 tbsp Vanilla paste
½ tsp Cinnamon
500 ml Apple Juice
250 g brown Sugar
1 Lemon, Zest and Juice

Instructions

Step 1

First, pour water over the chestnuts in a bowl and leave to stand for 10 minutes. Then drain and dry with a cloth.

Step 2

Cut into the round side of the chestnuts.

Step 3

I steamed them in the TM6 by placing the cut chestnuts in the Varoma pot and covering them. Add 1 liter of water to the pot and steam the chestnuts at 98 degrees for about 90-120 minutes. This can also be done in a sieve over a pan of water. The chestnuts should not be so soft that they fall apart but should still have some bite.

Step 4

Then peel the cooked chestnuts and put them in the washed TM6 pot and purée. Alternatively, purée with a hand blender.

Step 5

Add all the other ingredients and cook covered for 30 minutes/90 degrees/speed 2 or over medium heat.

Step 6

Purée again at the end! Pour into clean jars while hot!

Notes

Store opened jam in the refrigerator. Unopened, it can be stored for up to one year.

Try it not only on bread, but also as a dessert! Mix it with a little cream, spread it over meringue, or mix it with yogurt. Use it as a filling in pastries or as a spread on Danish pastry.

Here are more Chestnut recipes