Chestnut Jam (Marmellata di Castagne)
Instructions
Put the chestnuts in cold water with fennel seeds and salt.
Boil for 40 minutes and once cooked, Peel, peel them and pass them to the Mashers.
Put in a saucepan the chestnut puree obtained together with an equivalent amount of sugar, add the stick of vanilla and 1 cup of water.
Cook for about 1 hour over low heat, stirring constantly, until you get the desired consistency.
Switch off, remove the vanilla and stir in cognac.
Put the jam in the pots and eat after 1 month.
Ingredients and dosing for 4 persons
- 1000 g of whole large chestnuts
- 1 teaspoon of fennel seeds
- Sugar
- Salt
- 1 stick of vanilla
- 1 dram of cognac