Boiled chestnuts, pureed and sweetened. Most receipts add vanilla or spirits such as rum.
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.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY