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Marron
Glace Veg CD
ACC Vegetarian Cold Accompaniment Pickles Preserve Preserves Preserving Ingredients 225g/8oz Chestnuts,
blanched ¼
Vanilla Pod 270ml/8fl.oz. Water 450g/1lb. Loaf Sugar
Instructions
1. Peel the chestnuts
(keeping whole), place in a saucepan , cover with fresh boiling water and a
little sugar and cook until tender but not broken. 2.
Meanwhile, place the sugar
and water in a saucepan, bring to the boil and continue to boil rapidly without
stirring, until the syrup just begins to discolor, at hard crack stage
150C/300F. Remove from the heat. 3. Drain the chestnuts
well then dip them into the syrup. Leave for 5 minutes, remove them very
carefully and place in a sieve in warm place (reserving the syrup). 4.
The next day reheat the syrup
and repeat the dipping and drying
process. 5. The next day prepare
the jars (see notes below) 6. Reheat the syrup once
more, adding the vanilla pod and bring to the boil. 7. Pack the warm jars
with the chestnuts, pour over the
boiling syrup, cover seal and label (see notes below). Notes: See also General preparations
Jars - Use jars which are free from cracks, chips or flaws. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm.
Filling the jars – Fill with the fruit to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar, alcohol etc.) to within 1cm/ ½ inch of the top, making sure the fruit are completely covered with the liquid. Cover with a waxed disc (wax side down), Immediately place a cellophane disc over the top then cover with a screw top lid.
Store
in a cool dark place.
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