Saturday, May 28, 2011

Chestnut Spread

2 lbs. chestnuts
1 c. water
3 c. sugar
2 tsp. vanilla extract

If you are using dried chestnuts, soak in fresh water overnight. Score the chestnuts top and bottom with a sharp knife. Boil in water to cover 10-20 minutes. Be sure to peel the dark inner skin too as it is quite bitter. After peeling the chestnuts, cover them with fresh water and boil until tender. Process in the blender or food processor to a puree. In a pot, make a syrup of the water, sugar and vanilla; add the chestnuts and cook gently until thick. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Process 30 minutes in a boiling water bath. remove from the water bath and let cool completely. Check the seals, label and store in as dry a place as possible. This spread does not keep very well no more than 3 months.

Yield: about 4 cups

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