Chestnuts

 

Chestnuts

chestnuts nuts2 chestnuts

I’ve always had an instinct and natural urge for foraging, that has continued to push me outside.

As no matter where you are, no matter the time of year there always something to find to eat!. Foraging has always played a big part in my life but now it’s also instrumental to my work. Apart from the free food  there are other benefits too. Exercise and this time of year leaf kicking is a great way to feel young! I am sure that I did once hear on radio 4 that there is something fundamental and beneficial about the bacteria on the leafs. That it is good for us to breathe in when kicking up the leaves during autumn, unfortunately I can’t remember all the details!

So on a bright  afternoon, after the fog had cleared, I was off to forage for jam in the ground of the Chewton Glen, I take my usual route through the cut, across the road and then into the small woodland. I just can’t help but kick up the leaves, it’s then I notice them, little furry green husks, spiky balls and they are holding their very own crown jewels beautiful little brown chestnuts!

I’ve found treasure! wow o wow,  I had almost forgotten about these little beauties I’ve been so busy with hedgerow fruits recently, just how could I forget about the season’s best tasting nut! So without a thought for rose hips I was down on damp ground picking through the leaves and gathering chestnuts.

walkthe nuts

So while my jeans were gathering mud as I rustled in the leaves,  the moment begins to rekindles memories, and as always my memories always seem to start in the our family kitchen with my mum.  I would watch her put together some wonderful recipes and I wish now I take a pen to paper and written them all down. But the smell of these chestnuts takes me to her kitchen, while after foraging for  those angry spiky furry balls, we would pick out the nuts, and that distinct aromas of burnt ambers, almost earthy yes the chestnuts were roasting. Or we store the beauties for use later in the Christmas stuffing.

But what else did she do apart from the stuffing ? I hold still, kneeing on the wet ground trying hard to bring back “Christmas past”,  I laugh! All I think of is the exploding chestnuts in the rayburn ( I haven’t forgotten to pierce the chestnuts since!)

 I giggle and while I’m thinking, I get a message from Darren Venables, the wonderful head gardener from the Chewton Glen, he suggests a roast chestnut party just,  what I was thinking! but hey what about a Jam? There is plenty here. 

It’s not that we won’t have a party, however being a little obsessed  with jam, I just can’t help but think about making a jam,  it’s in my bones.

I dig deep and finally remember this recipe something that I made some many moons ago. So without rambling on! here’s the recipe:

 

Chestnut (Jam)

 

– 1 kg of chestnuts

– 650g of vanilla sugar (can use granulated sugar if you wish)

– one vanilla pod (optional depends how much your sugar tastes of vanilla )

– Juice of a lemon

(check last blogs for sterilising jars etc)

 

  • Chestnuts have two skins so first your need to peel the outer skin it’s a little difficult and your need a sharp knife and insert it at the top of the nut and carefully peel away the first layer.
  • Then pop them into a large pan of boiled water and simmer for about 10-15 minutes, then remove the chestnuts a little at a time and peel the second layer of skin.
  • Once you have skinned all the nuts it can take some time. (I promise if I find a faster way or a tool to do this with I’ll let you know)
  • Now the messy bit press the chestnuts though a sieve to remove the husky bits. (this is the non technical bit and other jam makers hate this bit. if you add equal amounts of sugar to the nuts as you would in jam then your get a rather sweet jam nothing wrong with it).
  • However I like more of a chestnut taste so asto be more versatile so like to use less sugar.
  • Add the rest of the ingredients and cook for about 20-30mins and bring to a rolling boil check for the set (softer than fruit jams) and pot in sterilised jars.

 

This is great in a chestnut bellini and of course on pancakes it’s heaven

Its pairs very well with whiskey so great for a cake! (or even in a whiskey)

 

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Jennifer Williams

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