Glace Veg CD
Cold Accompaniment Pickles Preserve
450g/1lb. Loaf Sugar
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.
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).
The next day reheat the syrup
and repeat the dipping and drying
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
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.
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.
in a cool dark place.