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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