Summary

Ingredients

• 1 kg chestnut (s)
• 2 piece (s) orange (s), untreated
• 500 g preservin suar 1: 1
• 6 sheets gelatine, colorless
• 1 teaspoon cinnamon powder
• 50 ml Cointreau
• 50 ml rum, (cacique)
• some aroma, (lemon aroma)
• 250 ml water
• 1 tablespoon honey, (chestnut honey)

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Instructions

1. Wash the chestnuts and cut them crosswise at the tip without damaging the second layer. Place in a sufficiently large saucepan and pour in water until the chestnuts are covered. Stir in the cinnamon and cook the chestnuts for about 40 minutes. Then briefly rinse in cold water and quickly remove the peel and the brown skin. Puree the still warm chestnuts with 250 ml water.
2. Peel off the skin of the oranges with the zest ripper, peel the oranges, puree the pulp and then pass through the brisk Lotte. Then add the zest and orange puree to the chestnut puree.
3. Soak the gelatine sheets in cold water for 10 minutes, then squeeze them out well and dissolve them in a little water in a small saucepan over low heat (be careful, too much heat and the gelatine will no longer gel properly).
4. Add the gelatine and the remaining ingredients to the chestnuts. Mix everything well again, bring to the boil and cook for at least 6 minutes, stirring constantly. Only after a positive jelly test fill the jam into twist-off jars that have been boiled hot. Close the jars, turn them over and let stand upside down for 5 minutes.