ingredients

1 kg of chestnuts or 500 g peeled, peeled
700 g of Williams pears (500 g peeled, seeded)
800 g of crystallized sugar
1 liter of water

Steps

Step 1

Deepen the chestnuts from the tip of the knife through the two skins. Immerse them approx. 3 min in a pan of boiling water; remove bark and second skin (to peel easily, they must be warm).

2nd step

In a stainless steel saucepan, bring 1 liter of water to a boil . Add the chestnuts, let it boil. When they are soft, remove the skimmer, pass them to the vegetable mill (fine grid).

Step 3

Rape, cut in 2, peel, seed, slice the pears in strips of 2 mm . Pour them into the jam dish with chestnuts and sugar. Bring to a boil while mixing gently. Cook for 10 minutes over high heat, stirring constantly.

tips

Check the consistency: the jam takes on the appearance of a chestnut paste. Take off the fire, shut up immediately in pots.

My express idea: we used 500 g of chestnuts cooked in vacuum jar, without juice, we reduced them in fine puree in the tank of a propeller robot.

Lessons of jams

After presenting in 4 pages the BA-BA of jam , Christine Ferber performs in 9 chapters a symphony of fruity fragrances , sustained here and there with notes alternately spicy, floral, a blade of grass or a drop of wine. It seems that not a single fruit escapes from this great sweet concert, from the harvests from the garden (kitchen garden included!) To wild berries, from exotic fruits to those who sleep in the memories of our grandmothers (sloes, dogwoods ...). 270 recipes for jams, preserves, coulis, chutneys ... from which we have taken the example. Ed. Oak. € 39.90.