Chestnut Conserve


The procedure is a bit tricky, because of the operation of peeling, but with a couple of good helpers it’s done in a flash, as long as you use large chestnuts and not the chestnut: besides of being larger, the large ones are much easier to peel.I recommend you to consume it quickly: containing relatively a little sugar, the bitter taste of chestnut tends to prevail …  unless you do like this taste, of course!

1 kg of large chestnuts
200 grams of water
300 grams of Jarabe sugar (or other to your choice)
1/4 teaspoon of vanilla powder
2 tablespoons of white rum

Remove the woody outer peel from the large chestnuts: just make an incision on the circle and remove it with a little patience with the help of a small knife, in front of a movie – not too difficult to follow, as you’ll spend most of the time being careful not to cut your finger –  it can be sorted out fairly quickly.
Place chestnuts in pan, cover them with cold water and switch the fire on, then cook by simmering the water slowly, thus avoiding the breaking of the fruit.
Once tender, drain them a few at a time -to keep them warm- and remove the inner skin. It will come off very easily, but only if the chestnuts are still very hot.
At this point I got 560 grams of pulp; add 200 grams of water, pureé all together (a hand blender should be fine), add sugar and vanilla and cook fifty minutes or until is ready.
Add two tablespoons of rum, stir well and very hot pot.

Chef: Azabel from VeganBlog

  1. EleonoraNW3 1 October 2010 at 20:02

    Oh my!! It must be delicious! I remember when I was a kid I used to have tons if it 🙂

  2. Cassandra78 4 October 2010 at 20:00

    never tasted it, suppose must be similar to azuki jam…? someone told me that they’re quite similar

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network