I went to Japan as an exchanged student when I was 15, the small
town I visited is famous of chestnuts. My host at that time often
brought fresh chestnuts from the local market to make this Chestnut
I loved having it with with french baguette for breakfast and always thought this spread is Japanese instead of French.
Not until much later that I learnt that this delicious spread is
actually of French origin and is the key ingredient in the famous
dessert Mont Blanc.
450 克 的栗子肉 或 800 克 带壳栗子
250-300 克 糖
450 g of Shelled Chestnuts or 800 g Chestnuts in shells
250-300 g of sugar
1/2 tsp of vanilla essense
a pinch of salt
1. Peel the chestnuts with your favorite method, since I am using frozen chestnuts, I just remove the chestnuts and rinse it with water.
2. Place the chestnuts in a pot and cover them with about an inch of water. Bring the water to boil and cook the chestnuts until tender. It takes about 15-20 minutes.
3. Place the cooked chestnut and the water in a blender/food processor and puree until smooth.
4. Place a few drops of oil，sugar and vanilla essence in the bread
machine and add the chestnut puree, add the vanilla essence and
start the Jam making function in bread machine. Once the function
is done, check the consistency of the spread, it should be a little
thick and not runny, if it is still too runny and watery, run the
Jam function again until desired consistency is
Note：You can also cook the chestnut spread over stove top in a heavy bottom pan with constantly stirring it until the desired consistency reached.
5. Let cool and store the spread in sanitized jars. Refrigerate the spread and consume within 2-3 weeks.