Chestnut Jam

Name: Chestnut Jam
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 30
Ingredients: Chestnuts 2.2 lbs; Water 1.86 cups; Sugar 1.1 cups; Vanilla bean the seeds ½; Coarse salt 1 spoonful; Sunflower seed oil 1 spoonful

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Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 42
Carbohydrates g 9.2
of which sugars g 4.7
Protein g 0.5
Fats g 0.4
of which saturated fat g 0.06
Fiber g 1.2
Sodium mg 32

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Serving: 30
Cost: Average
Note + 30 min. soaking and 10 min. resting

PRESENTATION

Recipe by
Leyla Farella

Italian cuisine is seriously known for its unique treats, and chestnut jam is one of them. Especially in those mountainous and Apennine areas—where chestnuts are just everywhere—it’s a seasonal favorite. And you know what? It's not your average spread. It's got this velvety texture and sweet taste that really, really makes it stand out from your regular fruit jams. In these regions, folks whip up homemade chestnut jam right after the chestnut harvest. They add a hint of vanilla—truthfully, it gives it an amazing aroma.

Traditionally, chestnuts are baked or roasted until they're tender and then mashed into a thick, moist cream. And here’s the deal: you can totally play around with flavors. Some add a splash of rum, others a bit of cocoa, or even a chunk of chocolate. So even if you're a fan of roasted chestnuts, this chestnut jam recipe really takes things up a notch, capturing the essence of autumn in a jar.

Here's the thing, having a jar of homemade chestnut jam around makes breakfast so exciting. Spread it on warm toast, layer it in cakes, or swirl it through yogurt. Super tasty. And chestnut jam uses aren't just for breakfast. It’s perfect for pastries or topping pancakes and ice cream. In places like Tuscany or Piedmont, this creamy jam is a staple at fall festivals and family gatherings. Sometimes it’s even served as a dessert—with a splash of rum or chocolate—which is great.

Thing is, compared to classic treats like caldarroste, this jam offers a smooth, almost silky texture—ideal for adding a touch of rich, nutty sweetness to anything. If mixing traditional flavors with new twists is your thing, exploring different chestnut jam variations is a fun way to dive into that Italian autumn vibe. Keeps the season’s best flavors alive long after the leaves have fallen. Whether you're a seasoned cook or just starting out, this jam is a delicious way to celebrate the flavors of Italy’s beautiful fall. Pretty much a win.

How to prepare Chestnut Jam

To make chestnut jam, first remove any that are punctured or damaged. Place the chestnuts in a bowl, cover with water, and soak for 30 minutes 1. After this time, rinse the chestnuts and dry them 2, then make a horizontal cut about an inch long on the rounded part of the shell 3.

Transfer the scored chestnuts into a pot and cover with cold water 4, add the coarse salt 5 and the oil 6.

Cook with the lid on at medium heat for 30 minutes from the boiling point 7. Once cooked, drain the chestnuts on a clean, damp cloth 8, wrap them well and let them rest for about ten minutes 9.

At this point, take one chestnut at a time from the cloth and remove both the shell and pellicle 10. Transfer 1.5 lbs of peeled chestnuts into a food processor 11 and blend 12; alternatively, you can use a food mill.

In a saucepan, pour the sugar and water 13 and bring to a boil while stirring with a whisk 14. Once the sugar has dissolved, add the blended chestnuts 15.

Also add the seeds from a vanilla pod 16 and cook for 10 minutes over medium heat, stirring constantly with the whisk to prevent the puree from sticking to the bottom. Finally, blend everything with an immersion blender 17 until you get a creamy and velvety mixture 18.

Pour the still hot jam into jars you have previously sterilized 19, close them with the lid and turn them upside down 20. Once they have completely cooled, check that the vacuum has formed by pressing the lid in the center. Your chestnut jam is ready to be enjoyed 21!

Storage

Chestnut jam can be stored for about 3 months in a dark and dry place if the vacuum has been formed correctly.

Once the jar is opened, store it in the refrigerator for 3-4 days.

Advice

To calculate the exact amount of water and sugar for chestnut jam, weigh the boiled and peeled chestnuts: you will need two-thirds of the weight in water and one-third in sugar.

FOR CHESTNUT JAM WITH RUM

You can add a shot of rum towards the end of the chestnut puree cooking. Let the alcohol evaporate for a few minutes and then transfer the jam into sterilized jars.

FOR CHESTNUT JAM WITH COCOA

For an even more enveloping taste of chestnut jam, you can add 2 level tablespoons of unsweetened cocoa at the end of cooking, before blending.

FOR CHESTNUT JAM WITH CHOCOLATE

At the end of the chestnut puree cooking, you can add 7 oz of chopped dark chocolate and a tablespoon of unsweetened cocoa, then stir to melt everything and jar as per the recipe: this way you will obtain a kind of spreadable chestnut and chocolate cream!

IMPORTANT

Homemade preparation of preserves and jams may present health risks. In a domestic environment, it is not possible to create the conditions and measures necessary to ensure food safety, which industrial procedures can assure to prevent dangerous contamination. Therefore, it is important to meticulously follow food safety guidelines to reduce risks, but always keep in mind that you can never achieve the same food safety as professionally produced preserves and jams. For correct homemade preserve preparation, we refer to the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.