Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Jam Recipes


Chestnut Marmalade (Jam Recipes)

Banu Atabay's Kestane Marmeladı
Main Page » Jam Recipes » Chestnut Marmalade


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Chestnut Marmalade



Instructions:
# Score the shells of the chestnuts, and put them into the boiling water, when it softens totally peel its outer and inner skin.
# Put the peeled chestnuts into a pot and add water until it covers the chestnuts totally, cook until the chestnuts get mashed.
# Blend it.
# Put the puree of chestnut into a pot again, add sugar and 2 cups water on it, and place over low heat.
# Make it a thick mixture by stirring constantly, add lemon juice on it.
# Remove it from the stove a few minutes later, add vanilla and mix. Let it cool down in the pot.
# Fill it into the jars.


Note: Chestnut marmalade becomes sugared in a short term, it must be eaten after cooking in a short time.


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2.20 pounds chestnut
4 cups granulated sugar
2 cups water
1 pack vanilla
Juice of half lemon