What has my mum been doing while I have been absent at uni? Collecting chestnuts. No, no, not just a handful. I am talking kitchen-overflowing-with-chestnuts sort of collection. There will not be enough for the squirrels despite ht productive year.
Last year (luckily) we got away with a poor chestnut harvest – I had too many apples to deal with that autumn – but the year before we had a similar glut. I am ashamed to admit that I don’t like chestnuts. It is a nice little fantasy of chestnuts roasting on an open fire, a Victorian Christmas treat, but I just don’t like them. Give me walnuts, almonds, hazelnuts, brazil nuts and I am fine – dare to wave peanut butter under my nose and you risk a slap. Again, just don’t like the stuff!
However, in an attempt to find a way to a) preserve chestnuts, b) see if I can like them and c) just for fun, we tried making chestnut jam last winter with what we had.
Unfortunately, I still don’t like it but for anyone who likes chestnuts, vanilla or fun things like this, it might be a good gift this winter.
The recipe is from the River Cottage Handbook: Preserves. It is also on their official website. They recommend dolloping it on top of meringues or ice cream or buttered toast. I tried mine on toast, a bit like Nutella. If you like the idea of mixing it with whipped cream in a chocolate swiss roll it might be nice?
(Makes 5 x 225g jars)
- 1kg sweet chestnuts
- 400g granulated sugar
- 1 tsp vanilla paste or extract
- 100g honey
- 50ml brandy
- The first task is to remove the leathery shells and skin from the chestnuts. Use a sharp knife to make a knick in the top of each chestnut. Plunge them into a pan of boiling water for 2–3 minutes – sufficient time to soften the shell but not to let the nuts get piping hot and difficult to handle. Remove the pan from the heat. Fish out half a dozen or so chestnuts and peel off their coats. With luck, the thin brown skin under the shell will peel away too. Continue in this way until all are peeled.
- Put the chestnuts into a clean pan and just cover with water. Bring to the boil and simmer for 25–30 minutes, or until tender. Strain, but keep the cooking liquid.
- Purée the chestnuts with 100ml of the cooking liquid in a food processor or using a stick blender.
- Pour a further 100ml of the cooking liquid into a pan and add the sugar. Heat gently until dissolved. Add the chestnut purée, vanilla paste and honey. Stir until well blended. Bring to the boil then cook gently for 5–10 minutes until well thickened. Take care, as it will pop and splutter and may spit. Remove from the heat and stir in the brandy. Pour into warm, sterilised jars and seal immediately. Use within 6 months. Store in the fridge once opened.