Recipe : Homemade chestnut purée

Version française

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.

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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)

Preparation :

  • After the hunt:
    • Plunge chestnuts into water.
    • Get rid of the ones floating (they certainly have worms inside).
    • Dry.
    • 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.

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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!

Et… voilà, Bonne dégustation !