Chestnuts jam – italian marrons

Ready in

2h 30min


1h 30 min


60 min


4 jars






Italian marrons jam

Chestnuts jam

The chestnuts jam or also known as italian marrons jam is a very easy recipe to make, the only drawback is the peeling of the chestnuts which requires a certain manual skill, overcome this obstacle, then, it is child’s play. Chestnut jam is an excellent food reserve, which can be used in many ways, especially in confectionery to fill or fill certain desserts, from the simplest homemade recipes, such as: puff pastry sun or tarts with jam of chestnuts and cream, up to the more complex ones like Mont Blanc or the classic bucconotti, pastorelle and castagnelle, the typical sweets of Cilento, which abound in homes at Christmas. Chestnuts jam is also excellent simply spread on toasted bread or accompanied by certain cheeses, such as ricotta, primo sale and goat cheese.


  • 1,2 kg chestnuts
  • 1 kg sugar
  • 1250 ml water
  • 200 ml creole liqueur or rum
  • 1 cinnamon stick
  • 6 cloves
  • 1 spoon of cinnamon


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Sterilize the jars and caps by washing them and boiling them for 10 minutes

With a sharp knife, remove the peel from the chestnuts

Fill a fairly large pot of water 2/3 with a grill on top, when it boils put a dozen chestnuts at a time and cover with a lid

Cook for 2-3 minutes, then start peeling the chestnuts making sure you take one chestnut at a time and put the lid back on the others. After peeled place it in a bowl and continue like this until the end

Place more chestnuts on the grill, then repeat step 4 until you have finished peeling all the chestnuts

In a large pot, which can also contain chestnuts, put a liter of water, a stick of cinnamon and cloves. Boil 5 minutes

With a skimmer* or spider* remove the cinnamon and cloves, which you have boiled, add the chestnuts, sugar, cinnamon powder and another 250 ml of water

Boil over moderate heat for one hour, stirring occasionally

With an immersion blender, blend the chestnuts into cream

Add the rum, mix well, so that everything is incorporated into the cream

Take the jars, dry them, fill them with jam

Close well and put them upside down, after 1 hour turn them over. When the jars have cooled you can put them in the pantry


  1. Do not put many chestnuts on the steamer, otherwise, in the meantime that you peel them, the skin dries too much and does not take off.
  2. To remove the skin from the chestnuts, they can also be put in the microwave for 2 minutes at 750w, always in small quantities.
  3. Always wash and sterilize an extra jar, sometimes it happens that the capacity of the jars is smaller.
  4. *Skimmer and spider are kitchen ladles.


  1. If the chestnut jam is hermetically sealed in the jars, it can be stored for three months in the pantry, otherwise, a week in the refrigerator.


  1. Vegetable knife
  2. 2 pots
  3. Microwave
  4. Skimmer or spider
  5. Cooker
  6. 5 glass jars with lid of 500g
  7. Ladle for broth
  8. Cover
  9. Steamer
  10. Cake grill
  11. Hand blender or vegetable puree

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