Design by Antonio Saladini
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CHESTNUT JAM

 

Ingredients: Preparation time 1 hour.  Serves 4 people.  1kg sugar, the peel of 1 lemon, 1 small glass of rum, salt.

Recipe: Peel the chestnuts carefully, then wash and cook them for half an hour in plenty of lightly salted, boiling water.  Drain and cut the chestnuts in half whilst still hot.  Using a teaspoon, remove the flesh from the chestnuts and transfer it to a non-aluminium pan that has previously been weighed. Once this is done, weigh the pan again, calculate the weight of the chestnuts and add the same weight of sugar and the peel from the lemon.

Cook over a moderate heat for twenty minutes, stirring continuously with a wooden spoon.  A few minutes before taking the pan off the heat, add the rum, mix well and turn off the heat.  Remove the lemon peel and put the jam into jars.  Leave to cool, seal the jars tightly and sterilise them for thirty minutes.

Bibliography:

  • “Festa d’autunno” Acquasanta Terme  edited by Associazione Turistica proAcquasanta Terme
 
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