a taste of France

A French Chestnut jam



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Ingredients


Chestnut jam

Confiture de chataigne

to make 2.5kg / 5lbs of jam

1.5kg /3lb of chestnuts

1kg / 2¼ lb of sugar

1 teaspoon of vanilla extract approx



Cut a cross in each chestnut, and place in a pan of hot water and boil for 10 mins.

Peel the nuts and simmer for a further 40 mins.

Pass through a sieve to puree them.

Weigh the puree then weigh the same amount of sugar.

Place the sugar in a pan and for each kilogram / 2lb add 3/4 ltr or 1 1/4pts of water.

Add a little vanilla extract and bring to the boil.

Then simmer for about 15 mins pour into jars and seal


Chestnut Jam


chestnut jam picture

  • if you liked the chestnut jam try a strawberry jam
  • Apricot jam recipe
  • Pyrenean Pear jam
  • Blackberry or bramble jam

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