Photo: Amarant at Dutch Wikipedia, CC BY-SA 3.0 · source

Jam · From Bladwijzer

Chestnut spread (crème de marrons)

Updated on 9 October 2026

• Makes: ± 3 jars of 250 ml
• Time: 1 hr 30
• From: Sweet chestnut

Ingredients

• 1 kg sweet chestnuts
• 500 g sugar
• 200 ml water
• 1 vanilla pod

Method

1. Score the chestnuts and boil them for 10 minutes. Peel them in small batches while still warm, removing shell and skin.
2. Simmer the peeled chestnuts in fresh water for 25 to 30 minutes until very soft, then drain.
3. Purée them finely with a stick blender or food mill, adding a splash of the cooking water.
4. Bring the sugar, water and split vanilla pod to the boil and boil for 5 minutes.
5. Stir in the purée and simmer gently for 10 to 15 minutes, stirring: it spits.
6. Remove the vanilla pod, fill hot, clean jars and seal at once.

Storing: Keep in the fridge and eat within 2 weeks, or freeze in portions for up to six months.