I first tasted this creamy and delicious jam in a picturesque little village around Lake Plastira, one of the most beautiful destinations in mainland Greece. When I returned from that trip, I embarked on a gastronomic journey to create a chestnut jam that would evoke the same flavors and sensations, capturing in a jar the essence of that charming village, the warmth of its people and the richness of its culinary tradition. The process was an adventure of aromas, flavors, textures and creativity. I think I have succeeded and I share my recipe with all those who love chestnuts, happy that flavors can and do travel across borders, creating beautiful memories...
Medium
Total: Aprox. 80 min
Α medium sized jar
Ingredients
- 1 kg chestnuts
- 1 tsp salt
- 400 - 450 gr brown sugar
- 200 gr/ml water
- 2 cinnamon sticks
- 50 gr brandy (optional)
- Juice of 1/2 lemon
How to
- Wash the chestnuts well, put them in a pot with water and add the salt.
- Boil them for 40 min.
- Remove the outer shell and the inner skin while they are still warm (not hot).
- In a wide, low - sided pot add enough water to cover the chestnuts and boil them on medium heat for 15 - 20 min.
- Blend them until creamy and smooth (about 900 gr. of a thick chestnut cream) and add the sugar, the cinnamon sticks, the water (200 g/ml) and the brandy.
- Boil them on medium heat for about 20 min or until the jam is set. Don't forget to stir very often and remove the foam if needed.
- Add the lemon juice just before the last boil.
- Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.
Note from Greek jar:
Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.
