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Chestnut Jam


Boiled chestnuts, pureed and sweetened. Most receipts add vanilla or spirits such as rum.

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Original Receipt from 'Yorkshire Evening Post' - Monday 12 November 1934

WEDNESDAY'S JAM.-Chestnut Jam, althought a delicious and uncommou preserve. does not keep like ordinary Jam, so you will make only small quantity time. Use 2 lb. chestnuts, a pound of lump sugar, half-a-plnt of water and two teaspoonfuls of vanilla essence. Boil the chestnuts, then peel and skin them. Press half the quantity through a sieve and chop the remainder Into small pieces. Make a syrup of the water, sugar and vanilla, add the crushed and chopped chestnuts, and cook until fairly stiff.

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