Chestnut Preserve (Glyko Kastano) and Marrons Glacés

Step 1

Boil and shell chestnuts. See how to peel and boil chestnuts.

Step 2

Prepare the syrup. Put the sugar (honey), water, spices and lemon peel in a pot.

Step 3

Bring to a boil and simmer for 5 minutes and remove from the heat.

Step 4

If honey is added to the syrup, it will form some foam on top, which you can skim off if you like but don’t worry about this as it will dissolve and the syrup will become clear again.

Step 5

Place the chestnuts in the syrup and let them sit in the syrup overnight.

Step 6

Next day bring to a boil and simmer them for 5 minutes.

Step 7

Repeat for two more days.

Step 8

Remove the chestnuts in a colander and put the drained syrup back into the pot.

Step 9

Boil until the syrup thickens. When it reaches the right consistency (105o C) put the chestnuts back in the syrup and turn off the heat.

Step 10

Bring them to one final boil, cook for 1 minute and add the lemon juice.

Step 11

Discard the cinnamon, cloves and lemon peel and store in sterilized jars

Step 12

To make Marrons Glacés put them in a colander to drain excess syrup.

Step 13

Then put them on a baking tray lined with parchment paper.

Step 14

Preheat the oven to 150oC and when warm enough, turn off the oven.

Step 15

Put the tray inside and stick a prop to leave the door slightly open.. Leave them in the oven until it cools.

Step 16

If they have not dried, repeat one more time.

Step 17

Put them in paper cases or wrap each one in parchment paper and then in aluminium foil or cellophane.

Step 18

Store them in an air-tight container.