Confiture de châtaignes rapide


  • Chestnuts 1.5 kg
  • Powdered sugar 1 kg
  • Vanilla 1 pod

Cut the chestnuts with a knife and immerse them in cold water in a casserole dish. Bring to a boil and let boil for 5 minutes. Turn off the heat and let them cool in the water.
Once slightly cool, peel the chestnuts and remove their skin.
Return them to the pot in cold water and boil again for 40 minutes.
Drain and put them through a food mill or blender.
Pour 15 cl of water into the casserole and add the chestnut puree. Heat over low heat with the vanilla pod split in two. Bring to the boil, stirring regularly for around twenty minutes.
Remove the pod and pot immediately.
Serve the quick chestnut jam.

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