Chestnut jam

In autumn there are no lack of chestnuts and, since their season is short, you have to take advantage to prepare rich recipes, whether sweet or salty. Although raw are also delicious, they give an incredible flavor when used in many sweet preparations such as creams, flan, cookies, biscuits and much more. In addition, chestnuts have many nutrients and stand out for their high content of carbohydrates, fiber and minerals. On this occasion, we are going to take advantage of the season to prepare a chestnut jam recipe. It is a delight and is ideal to accompany with toast at breakfast or in the snack. You can also add it to desserts such as cakes or cookies. Discharge how to make chestnut jam step by step in recipes!

Ingredients to make chestnut jam:

1. To start with the chestnut jam recipe First the chestnuts. If it costs you a lot to peel them, make a cut with the help of a knife and put them in the microwave for 2 minutes. Take them out, put some kitchen gloves so as not to burn and attempts.

2. Take a saucepan, put the water and sugar to heat, add the chestnuts and the spoonful of cornmeal, let them cook over medium heat about 40-50 minutes carefully not to stay without water and burn . If necessary, go by adding water. Depending on chestnuts, they may need a little more cooking.

3. When the cooked chestnuts are, they have to be tender, but they are not cooked as a potato, it seems that they are hard but no. Put them in a bowl with the syrup and crush them quite until we have a smooth cream and there are no lumps.

4. Once they are crushed, the jam passes again to the saucepan, adds the vanilla aroma teaspoon. Flavor test, if you like Sweepers, you can add some more sugar or vanilla. You can also add a little more water to make the jam more manageable, in case it is very thick and hard. There is almost the chestnut dulce!

5. Let the chestnut jam, guide it in jars in the fridge and endure several days in the fridge.

Trick: To last longer, be sure to store it in a sterilized bottle.