I had never ever heard of Chestnut Jam before buying the River Cottage Preserves Handbook earlier this year. It is the recipe from this book that I will be using - however if you want to have a go too I have found the same recipe (word for word) published on The Telegraph website.
I have read on a few other blogs that while chestnut jam is highly prized and highly delicious, making it is pretty tedious. Anyone who knows me knows I don't mind the occasional period of tedium; it gives me time to listen to a good audio book. I have been listening to Duma Key by Stephen King recently. I am a bit of a pansy so I can only listen to it while my partner is at home because it is quite creepy... He is in today so it is creepy chestnut jam a-go-go.
... 3 hours later ... It takes FOREVER to peel chestnuts. I'm not sure how long exactly but I think it has been about 2 and a half hours. Duma Key is nearly done. I am writing this quick update whiles the chestnuts boil and my jars are in to sterilise.
Quick aside - sterilising was what put me off preserving for aaaggeeeesss... If this puts you off too I want you to know, it is no where near as scary as it sounds. I had visions of exploding glass and mouldy food from un-sealed jars but none of these things have happened ... yet ... I use the oven method (see step 4, though I just put them right way up on a baking sheet) for the jars, and boil the lids in a saucepan for 10 minutes.
... Some time and some burnt fingers later... I have finally completed my mission. I believe it may have taken somewhere in the region of 4-5 hours in total.
So for the taste test (a piece of bread scraped around the saucepan after I have jarred the contents):- It is somewhere between Ferrero Roche, Nutella and halva, except the sweetness is offset by the brandy, so it isn't so sickly. Honestly, I think it is the best tasting preserve I have made so far and I think the cooled consistency may be akin to a thick caramel. Joy!
Will I be making this again? Yes I will. Okay it was labour intensive and I have damaged my thumbnails from all the peeling - but let's face it, I have a memory of a goldfish and will be ready to rock by the next time they are in season - winter 2013.
... 3 hours later ... It takes FOREVER to peel chestnuts. I'm not sure how long exactly but I think it has been about 2 and a half hours. Duma Key is nearly done. I am writing this quick update whiles the chestnuts boil and my jars are in to sterilise.
Quick aside - sterilising was what put me off preserving for aaaggeeeesss... If this puts you off too I want you to know, it is no where near as scary as it sounds. I had visions of exploding glass and mouldy food from un-sealed jars but none of these things have happened ... yet ... I use the oven method (see step 4, though I just put them right way up on a baking sheet) for the jars, and boil the lids in a saucepan for 10 minutes.
... Some time and some burnt fingers later... I have finally completed my mission. I believe it may have taken somewhere in the region of 4-5 hours in total.
So for the taste test (a piece of bread scraped around the saucepan after I have jarred the contents):- It is somewhere between Ferrero Roche, Nutella and halva, except the sweetness is offset by the brandy, so it isn't so sickly. Honestly, I think it is the best tasting preserve I have made so far and I think the cooled consistency may be akin to a thick caramel. Joy!
Will I be making this again? Yes I will. Okay it was labour intensive and I have damaged my thumbnails from all the peeling - but let's face it, I have a memory of a goldfish and will be ready to rock by the next time they are in season - winter 2013.
** Update ** The 'jam' has now cooled. I think I shall be renaming it 'sauce'. It could do with being a bit thicker. I thought this while I was at the 'cook gently for 5-10 minutes until well thickened' stage but the accountant in me loves precision timing. I should have gone with my gut and left it a bit longer. Oh well. I had it on toast for breakfast this morning and it stayed put. Maybe this batch is not one for the shows but it is going to be a fine ice cream topper!
No comments:
Post a Comment