Chestnut jam

🌰 Chestnut Jam with Rum and Vanilla: Creamy and Fragrant Recipe

An autumn jam with a captivating taste, perfect to spread on bread or enjoy by the spoonful 🍁🥖🍶

Introduction

The chestnut jam with rum and vanilla is a typically autumnal delight, with a sweet and enveloping flavor, perfect to prepare when chestnuts are abundant and you crave something special.
A cross between a spreadable cream and a thick jam, this recipe is enriched with a touch of rum and natural vanilla seeds, for an irresistible aroma and velvety texture.
Ideal to enjoy on bread, with dry biscuits, or as a filling for tarts and rustic sweets. 🥄🌰

📝 Ingredients

(Quantities are calculated after cooking and cleaning the chestnuts)

• Chestnuts (start with at least 3–4 kg of raw product)
• Granulated sugar (in an amount equal to the weight of the cooked and peeled chestnuts)
• 1 vanilla pod (only the seeds)
• 1 shot glass of rum (for liquor)

👩‍🍳 Step-by-step Preparation

1. Peel the chestnuts (removing the outer shell) and discard any that are bad.
2. Put the whole chestnuts to boil in water until they become soft.
3. Once boiled and lukewarm, remove the inner skin.
4. Weigh the cleaned chestnuts: this will be the basis for calculating the doses of the other ingredients.
5. Mash the chestnuts with a manual potato masher, achieving a puree.
6. Transfer the puree to a pot with a thick bottom.
7. Add:
   • the same amount of granulated sugar
   • the seeds of the vanilla pod
   • one shot glass of rum
8. Cook on a very low flame, without adding water, stirring continuously for about 20 minutes, until the mixture starts to boil.

🫙 Jarring

1. Pour the hot jam into sterilized jars previously prepared (boiled for at least 10 minutes).
2. Seal immediately with airtight lids and turn the jars upside down on a wooden cutting board.
3. Let cool completely: the vacuum will form on its own.
4. When cold, turn the jars back upright and check that the lid doesn't make a "pop".

💡 Useful Tips

• If you want a stronger taste, you can slightly increase the amount of rum.
• Store in a cool, dark place; after opening, keep in the fridge and consume within a few days.

The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe