Chestnuts are, in all their form, a staple of French Winters. Whether you snack on hot Marrons Chauds whilst gazing at the Grands Magasins' Christmas Windows, or sip a small glass of Chestnut Liqueur, or indulge in a Marrons Glacé or two after dinner, or serve it as a side to your Roast Goose on Christmas Day, they will be there! And they might make a wonderful gift to someone dear in this beautifully festive Cognac Chestnut Jam, too!

Ingredients (makes 1 large jar):

a cup fresh chestnuts*

1 ½ cup water

1/2 plump vanilla bean

½ cup caster sugar

3/4 cup water

2 tablespoons good quality Cognac (like Jules Gautret VS Cognac)

*if you have picked them in the woods rather than bought them at the market, carefully remove the prickly burr (using gardening gloves!)

Thoroughly rinse the chestnuts, and place them in a medium saucepan. Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook, 1 hour, adding more water as it evaporates so the chestnuts are always submerged.

Once cooked, drain, and allow to cool.

Then comes the tedious task of peeling the chestnuts. Put some carols or your favourite music on, then remove the outer case and the skin that sticks to the nuts, using a sharp knife and a lot of patience.

Once peeled, place chestnuts into a clean saucepan. Cover with the water, and bring to a slow boil over medium heat. Reduce heat to medium-low, and simmer, 15 minutes, until chestnuts are tender.

Drain chestnuts and place them in a blender. Process, adding a quarter cup of water if necessary until just smooth. Set aside.

Scrape the seeds off the vanilla bean halve and spoon into a medium saucepan, along with empty bean halve, caster sugar and water. Bring to the boil, stirring until sugar is completely dissolved. Then, boil rapidly until syrup very slightly thickens.

Remove vanilla bean pod, and stir in reserved chestnut purée until well-combined.

Cook, stirring constantly for a few minutes, until jam darkens a bit. Stir in Cognac, and remove from the heat.

Spoon hot Cognac Chestnut Jam into a large sterelised jar, and close tightly. Allow to cool completely. Label and store.

it's called chestnut jam or chestnut puree or chestnut spread.

and about four years ago, maybe less, we had it at our local stores during the holidays.

i bought a couple of jars . . .and. . .was. . .HOOKED.

now though?  THAT SHIT IS GONE and i can't find it anywhere here in Texas. even Amazon has only a few varieties and most are out of stock (and i can't tell if there's a difference between the jam and the puree. . .)

:o(