Did you say automn? It’s chestnut O’clock !!!
Are you looking for an outdoor activity these days ? What about a chestnut hunt ?!? It’s free, fun and gives you a good excuse to spend some time outside with your family and/or friends.
Ingredients (500 g peeled chestnut = 2,5 jam jar) :
- Your chestnuts (my example here is based on 500 g)
- Half weight of peeled chestnut in sugar (250 g)
- Half weight of peeled chestnut in water (250 g)
- A few drops of vanilla extract (4 drops)
- After the hunt:
- Plunge chestnuts into water.
- Get rid of the ones floating (they certainly have worms inside).
- Make a notch on top of each chestnut with a knife (make a cross if possible).
- Put them in the microwave, 5 by 5 for 30 secondes and get rid of shell and skin.
- !!!weight chestnuts !!! and calculate how much water and sugar you’ll need to make the purée following the rule presented in the ingredients section.
- Sterilise your jars.
- Cook chestnut:
- Cook for 20 to 30 minutes in boiling water (until chestnuts can be mashed with a fork).
- Dry and mash into purée.
- Make final chetsnut purée :
- Melt sugar following the “petit boulet” cooking method : 50% water, 50 % sugar on high heat until you reach a temperature of 112 °C (If you don’t own a measuring tube, bring your sugar syrup to the boil and leave it for 10 to 15 minutes).
- Lower the heat (low), add “mashed chestnuts” and vanilla extract and keep stiring until result is a thick purée sticking to your wooden spoon.
- Make jars :
- Fill jars.
- Close lid and turn upside down.
- Let cool until room tempreature before storing them.
Tips : You can add 1 to 2 Tbsp of dairy cream (crème fraîche) when you open a new jar to have a smoother texture and add onctuosiosity to the preparation!