Homemade Chestnut Jam (Maron Jam)
Sweet & Nutty: Your Ultimate Guide to Making Homemade Chestnut Jam
This homemade chestnut jam, while relatively simple to make, requires a bit of patience! You’ll truly appreciate why commercial chestnut jams and pastes are so pricey once you go through the process. It’s especially wonderful for using up leftover cooked chestnuts. Enjoy the pure, nutty sweetness without any artificial additives.
Main Ingredients- 500g cooked and peeled chestnuts
- 500g cold water
Sweeteners & Flavoring- 200g dark brown sugar
- 100g white sugar
- 50g honey or corn syrup (jocheong)
- 2 tsp rum (optional, for enhanced flavor)
- 200g dark brown sugar
- 100g white sugar
- 50g honey or corn syrup (jocheong)
- 2 tsp rum (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, prepare the chestnut filling by removing the inner skin or peeling the outer skin completely from the cooked chestnuts, keeping only the edible part.
Step 2
Place the prepared chestnut kernels into a food processor. Add the 500g of cold water and blend until you achieve a very smooth puree. Transfer this chestnut and water mixture to a pot or pan. Place it over medium heat and stir continuously while it cooks. Be sure to stir constantly to prevent sticking and burning.
Step 3
Once small bubbles start to appear in the puree, add the 200g of dark brown sugar and 100g of white sugar. Stir well until the sugars are completely dissolved. Continue to cook over medium heat, stirring constantly. As the mixture thickens and the bubbles become more active, reduce the heat to low.
Step 4
While on low heat, keep stirring the jam to prevent it from sticking to the bottom of the pan. Cook until it reaches your desired thick consistency. Once the consistency is right, turn off the heat and let the jam cool down slightly. (Tip: For an even smoother spread, you can cool the mixture in a double boiler). When the cooked jam has cooled down considerably, return it to the food processor and blend again until very smooth. This step is key to achieving a creamy, spreadable texture. Place the re-blended jam back into the pan and cook over low heat, stirring constantly. In the final moments of cooking, stir in the 50g of honey or corn syrup and the 2 tsp of rum for an added layer of flavor and aroma.
Step 5
While the jam is still hot, carefully ladle it into pre-sterilized glass jars. Wipe the rims of the jars clean and seal them tightly with lids. This ensures a good seal and preserves the freshness of your homemade chestnut jam, free from any additives.
Step 6
Here’s the chestnut jam I made! It has a perfect consistency for spreading on toast. It’s packed with the natural, earthy sweetness of chestnuts, without any artificial flavors, making it wonderfully balanced and delicious. I’ve enjoyed this jam not only on bread but also baked into pound cakes and swirled into ice cream – it’s fantastic! While it takes a bit of effort to make, having this homemade treasure on hand is incredibly rewarding.
