I still remember my grandmother making this delicious jam in her cozy kitchen filled with sweet aromas.
Today, I’m sharing this traditional recipe with you — one that warms the heart and delights every spoonful.
“Chestnut jam is like a hug in a jar: comforting and beautifully nostalgic.”
Summary of this article
Preparing the chestnuts: the key step
Before we dive into making our homemade chestnut jam, let’s start with the basics.
For about 1 kg (2.2 lb) of fresh chestnuts, follow these essential steps:
- Score the skin with a cross.
- Drop them into boiling water for 15 minutes.
- Peel them while hot (grandma’s tip: use oven gloves or a thick towel!).
- Remove the inner bitter skin as well.
Ingredients for the perfect chestnut jam
1 kg chestnuts, peeled (about 2.2 lb)
800 g sugar (about 4 cups)
1 vanilla pod
50 cl water (500 ml / about 2 cups)
1 pinch of salt
Equipment you’ll need
- A large saucepan
- An immersion blender
- Sterilized jam jars
- A slotted spoon
- A kitchen thermometer (optional but helpful)
Step-by-step method
Cook the peeled chestnuts in water for about 30 minutes, until very soft.
Blend into a smooth purée with the immersion blender.
Add the sugar, split vanilla pod and salt.
Simmer gently for about 45 minutes, stirring regularly so it doesn’t catch.
“The secret to great chestnut jam? Patience. Good things — and good jam — take their time.”
My personal tips
After years of making this (with a few memorable flops along the way!), here are my favourite tips:
To check if it’s ready, place a drop on a cold plate: if it doesn’t run, your jam is set.
Add a small splash of dark rum for a festive twist.
Leave a few small chestnut pieces unblended for a more interesting texture.
Whenever possible, use fresh seasonal chestnuts rather than frozen ones for the best flavour.
Storage and serving ideas
Properly sealed in sterilized jars, your chestnut jam will keep for up to a year in a cool, dark place.
Enjoy it:
On toast for breakfast or brunch
Inside crêpes or pancakes
As a filling for cakes, tarts or Swiss rolls
Swirled into plain yogurt or fromage blanc
Delicious variations to try
Customize your chestnut jam with:
Unsweetened cocoa powder
Warm spices (cinnamon, cardamom, nutmeg)
Instant coffee for a mocha twist
Finely chopped candied orange peel
“Cooking is like life: improvise with joy, but respect the basics.”
This homemade chestnut jam is more than just a recipe: it’s a shared moment, a passed-down tradition, and a truly delicious way to make autumn last a little longer.
Ready to give it a try? And remember: the first batch doesn’t have to be perfect — practice makes perfect, and jar after jar, you’ll become a true chestnut jam maker.
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