Chestnuts in syrup or Marrons

Ready in

4 hours

Preparation

2 hours

Cooking

2 hours

Portions

4 Jars

Cost

low

difficulty

easy

4.5/5

Marrons glaces in syrup

Chestnuts in syrup

Marroni or chestnuts in syrup is an ancient recipe that has been handed down for generations in my family and not only, in fact, in Cilento the art of conservation still survives today. When there was no electricity, and even globalization, the Cilento people lived exclusively on their products, therefore, in addition to consuming them fresh, they needed to keep them as long as possible.

Thanks to their skills, acquired over time, of knowing how to transform the product, using sugar, salt, oil, vinegar, also exploiting solar energy and ancient conservation techniques that differed mainly between smoking, drying, boiling, salting and pickling. oil, allowed them to have available all year round, a rich and varied pantry of meats, game, fish, fruit and vegetables which was stocked all year round, such as chestnuts which, in addition to consuming them fresh in “Vrole” (Roasted chestnuts), “Vuddute” (Borlotte), they preserved them by means of sugar and boiling, obtaining excellent marrons and chestnut jams in syrup, a large quantity was dried of which they obtained flour which was used in the kitchen, both to make bread and for various dessert recipes but also to enrich the pig’s mash.

The recipe for marrons or chestnuts in syrup, I mention both words, because, many do not know what the difference is, it must be premised that both are good but, with chestnuts, the fruit of the chestnut is defined in a generic way but, they differ in the fact that, there is the wild chestnut and its fruits are smaller and are called chestnuts, not to be confused with the horse chestnut which is toxic, while, the brown is the fruit of the chestnut grafted and cultivated by man and it is larger and more rounded. Back to the point, therefore, for the recipe of chestnuts in syrup you can use any variety of chestnuts you find at the greengrocer, certainly however, the larger ones have another effect, especially if you have to make a gift.

Ingredients

  • 1 kg chestnuts or marrons
  • 500 g sugar
  • 1 litro water
  • 200 ml creole liqueur or rum
  • 1 cinnamon stick
  • 5 cloves
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Directions

Remove the peel from the chestnuts and boil a pot of water with the lid on

Remove the peel from the chestnuts and boil a pot of water with the lid on

Begin to peel the chestnuts and when you have finished the first ten add 10 more

Repeat step 3 until you have finished peeling all the chestnuts

Boil the water with the sugar, cinnamon, cloves and citrus peels for 5 minutes

Wash the jars and fill them with chestnuts, arrange them to fill all the spaces but you don’t have to press them otherwise they break

Filter the syrup

Fill the jars with the syrup until all the browns are covered

Wash the caps and screw them tightly onto the jars so they don’t unscrew while boiling

Place the jars tightly closed in a pot, be careful not to let any spaces remain otherwise they break during boiling, then arrange them so that they are tight, in case put some cartons or tea towels, between one jar to another

Cover the jars with water up to two to three fingers above, cover with the lid and put them to boil over high heat

As soon as they start to boil, put them on a small stove and always boil with the lid on for 90 minutes, then turn off and let them cool

When the water has become cold, remove the jars and you can keep them in the pantry

Tips

  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. When peeling chestnuts or marroni, always put them a few at a time and always keep them under the lid, otherwise they dry up and do not peel.
  4. When peeling chestnuts or marroni, be careful not to break them, they must be whole when you put them in jars.
  5. The jars must always be covered with water. If it dries up during boiling, absolutely do not add it cold but boil it and then cover the jars, otherwise they break.
  6. It is recommended to screw the jars tightly otherwise the lid is removed during boiling

Storage

  1. Pastry Board
  2. Large bowl
  3. Knife
  4. Pot
  5. Colander
  6. Skimmer
  7. Tray
  8. Cooker

Equipments

  1. Vegetable knife with the tip
  2. 3 Pots
  3. Lids
  4. Grid or splash guard
  5. 4-5 250 g glass jars with caps
  6. Ladle for broth
  7. Colander
  8. Cooker