Chestnut Vanilla Jam

  • 1kg fresh chestnuts
  • 450g golden syrup
  • 1 cup caster sugar
  • 1 vanilla bean, split in half

1. Pierce the chestnuts with a knife and place in a saucepan.


2. Cover in water and bring to the boil. Boil for 1 hour


3. Drain them, cool slightly, and peel them, ensuring you remove both the hard outer layer and inner dark brown, papery layer. Put the chestnuts in a food processor and blend to a fine pulp


4. In another pan, gently heat the golden syrup, caster sugar, vanilla bean and 2 tablespoons of water. Simmer until the sugar dissolves


5. Add the chestnuts and continue to cook for 10 minutes, stirring constantly


6. Spoon into sterilised jars (see here for instructions), which allows the jam to last for up to a year. Serve in tarts, ravioli, on cakes, with icecream...


What's the story?


  • Energy: 109kJ
  • Protein: <1g
  • Fat: <1g (Saturated fat <1g)
  • Carbohydrates: 6.0g (Sugars 4.4g)
  • Sodium: 4mg

And a word from the dietitian...

Caster sugar is 100% sugar, whilst golden syrup is 75% sugar- so gram for gram, golden syrup is a (slightly) healthier alternative to adding sweetness to your food