Antonio Carluccio, Priscilla Carluccio

Confettura di Castagne

Chestnut Jam

Preparation info
  • Makes

    2 kg

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

My granny used to make this jam and we children would eat it by the spoonful. It was sometimes served with double cream as a pretty calorific dessert.

Ingredients

  • 1.25 kg (2½ lb) fresh chestnuts
  • a few bay leaves

Method

Slit the skins of the chestnuts, boil for 5 minutes and then peel while still hot, removing both the outer and thin inner layer of skin. Cook the peeled chestnuts with the bay leaves in lightly salted boiling water for 30 minutes, then drain and leave to cool. Remove any remaining pieces of skin with the tip of a knife. Pass the chestnuts through a sieve to obtain a fairly dry purée.

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