Melissa’s Chestnut Jam
Season: October to December. I first made this deliciously sweet preserve while staying at a farm on Dartmoor. Melissa, who lived at the farm, came to help with the laborious job of peeling the chestnuts, and we whipped through them in no time. Adding honey to the jam seemed entirely appropriate, since that’s what Melissa means in Greek. I like to spoon chestnut jam into meringue nests and top with cream. Or stir a spoonful or two into chocolate mousse, or dollop it on vanilla ice cream before drizzling with hot chocolate sauce. This preserve also makes a lovely filling for chocolate cakes, and, of course, it can be enjoyed simply spread on crusty bread.
Recipe information
Yield
makes four 8-ounce jars
Ingredients
Preparation
Step 1
The first task is to remove the leathery shells and skins from the chestnuts. Use a sharp knife to make a nick in the top of each chestnut. Plunge them into a pan of boiling water for 2 to 3 minutes–sufficient time to soften the shell but not 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.
Step 2
Put the chestnuts into a clean pan and add water to just cover the chestnuts. Bring to a boil and simmer for 25 to 30 minutes, until tender. Drain, but keep the cooking liquid.
Step 3
Purée the chestnuts with 1/2 cup of the cooking liquid in a food processor or using a handheld blender.
Step 4
Pour a further 6 tablespoons of the cooking liquid into a pan and add the sugar. Heat gently until dissolved. Add the chestnut purée, vanilla paste or extract, and honey. Stir until well blended. Bring to a boil, then cook gently for 5 to 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, sterilized jars and seal immediately (see pp. 21–22). Use within 6 months. Store in the fridge once opened.
