FOOD & DRINK
CHESTNUT JAM RECIPE Here’s our version of James ramsden’s Chestnut Jam recipe which we will be making in the next couple of weeks – apologies to friends who now know what they’ll be getting! It’s a thick jam so maybe conserve would be a better name and don’t miss out the salt as it really helps to cut through the richness of the chestnuts.
600g shelled chestnuts 200g caster sugar 1tsp vanilla extract 3tbsp brandy
2tsp Cornish sea salt
1. Wash 2-3 jam jars in hot soapy water along with their lids. Rinse and put in a cool oven at 140C for 30 minutes.
2. Put the chestnuts in a saucepan and cover with water. Cover and bring to the boil; simmer until completely soft – about 30 minutes.
3. Drain but keep the cooking water. Put the chestnuts in a food processor and whizz until smooth with 200ml of the cooking water.
4. Put another 100ml of water in a clean saucepan with the sugar and stir over a medium heat until the sugar is dissolved.
5. Add the chestnut purée, vanilla extract, brandy and salt and stir to mix well.
6. Simmer very gently for 5 minutes stirring all the time and wear an oven glove as you do so in case it spits at you.
7. Decant the jam into the sterilised jars and put the lids on tightly.
8. Cool and store in the fridge before using as a cake filling; with pancakes and ice cream; with a salty cheese like Parmesan or Roquefort; or well, as a jam – perfect on toasted English muffins for christmas breakfast or afternoon tea.
Whatever you give and receive at Christmas, have a joyful time over the festivities. Merry Christmas from all of us at Manna from Devon!
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