Confitures de Marrons

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Chestnuts make very good jam, very useful also for the making of several sweet dishes. It is simple to make. Take some chestnuts, remove the outer skin and put them in a tall saucepan with very little water, bring to the boil and remove them; you can then remove the second skin easily. Put them back in the saucepan and finish the cooking. Meanwhile, melt over the fire the same weight of sugar. When the chestnuts are cooked, squash them through a sieve while still hot (otherwise you will never manage it), add the sugar to the purée thus obtained, also half a pod of vanilla, stir well, bring to the boil and cook for twenty minutes. Put the jam in jars in the ordinary way, covering these only the day after, with paper dipped in brandy.