Confiture de châtaignes

Preparation info

  • [To make

    1 kg

    of jam]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

In chestnut-growing areas like the Châtaigneraie, there used to be only three ways of preserving the bounty of the chestnut crop: drying the chestnuts in sécadous and then sometimes turning them into flour, sterilizing them in jars, or making chestnut jam or, in its puréed form, crème de marrons. Nowadays, of course, there is a fourth possibility - freezing — which best preserves the flavour of the fresh chestnut.

But chestnut jam can