Preserve chestnuts when they are in season is a good idea to enjoy them throughout many months ahead. And if you use a cute jar and add a festive label, they can make a perfect Christmas gift.
Whenever canning or preserving food in jars, it’s very important to use clean and sterilized jars, possibly new. You can follow these steps to make sure the jars are sterilized. I always use new jars to be sure they have properly clean lids. At this link is my favorite brand and size: CLICK HERE to go to Amazon.
The secret to easy-peel chestnuts lies in soaking them in water and then parboiling before roasting in the oven. This process softens and loosens the inner skin, making them easier to peel. It will still take some time to peel them all, so be sure to plan accordingly. The ingredients listed below yield more than two 8 oz. (250 ml) jars, though many chestnuts may break or be unsuitable. If you successfully save all of them, this amount will produce three jars. I have used whiskey, but you may also substitute cognac, rum, or triple sec to suit your taste. The syrup is cooked with vanilla beans, but you can also use the scraped beans from a previous recipe.
If you are looking to make other homemade gifts for this Holiday season, check out this article with all my ideas: Christmas gifts or this post about gluten-free cookies.
Step by step to preserve chestnuts:
Check out the full recipe to make chestnuts in whiskey syrup:
How to preserve chestnut (homemade gift)
2
jars40
minutes13
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Ingredients
1 cup sugar (200 g)
1 cup water (240 g)
¼ cup whiskey (60 g)
35 oz chestnuts (1 kg)
2 vanilla beans
How to
- Roasting the chestnuts:
- Wash the chestnuts and use a sharp paring knife to score a straight line laterally or an ‘X’ shape across the rounded part of the chestnut.
- Parboil the chestnuts for 4 to 5 minutes. Meanwhile, preheat the oven to 425°F/220°C.
- Place them on a baking tray well spaced and roast them in the oven at 425°F/220°C for 15 to 20 minutes, or until the inner nut is soft and tender and the outer shell has peeled back.
- When it’s cool enough to handle but still hot, peel back the outer and inner shell to pop out the chestnut.
- Making the syrup:
- Stir the sugar with water and split vanilla beans, in a saucepan over low heat until sugar dissolves.
- Remove from heat and stir in ¼ cup of whisky. Pack the roasted and peeled chestnuts (see above) into sterilised jars. Add a vanilla bean in each jar.
- Pour over the warm syrup to completely cover. Seal lids tightly. Flip the jars over and let them cool down in this position.
- Store in a cool, dry place for at least 1 week before eating, or up to 6 months. Place in the fridge after opening.
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