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Chestnuts Preserved In Sugar Syrup Recipe

Chestnuts Preserved in Sugar Syrup Recipe
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Prepare the ingredients before making Chestnuts Preserved in Sugar Syrup in your home. Then, follow these steps below to serve Chestnuts Preserved in Sugar Syrup for your family or friends.

Ingredients: Chestnuts Preserved in Sugar Syrup

  • 1 kg Chestnuts
  • 100 grams + 100 grams + 100 grams Sugar
  • 400 ml Water

How to Make Chestnuts Preserved in Sugar Syrup

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Chestnuts Preserved in Sugar Syrup in your home by yourself.

    Step 1
  • Soak the chestnuts in very hot water for 10 to 15 minutes. Peel off the outer shell and inner skin with a knife. If the inner skin is hard to peel, return the chestnut to the hot water again.
  • Step 2
  • If you soak the chestnuts for a while, the inner skin will soften and become easier to peel. The peeling is the most difficult part, but keep at it! You'll be rewarded with the delicious chestnuts you'll get in the end!
  • Step 3
  • When all the chestnuts have been cleanly peeled, soak them in water for half a day to get rid of the bitterness. You can just soak them for a few hours, but I think they come out nicer if you soak them for half a day.
  • Step 4
  • Put the chestnuts and plenty of water in a pot and start heating. When it comes to a boil, cover with a small lid that sits right on top of the contents of the pan (a drop lid or otoshibuta; you can substitute this with a piece of aluminium foil) and simmer over very low heat for 15 minutes.
  • Step 5
  • Put the pot in the sink and run water into to cool the chestnuts. When the water in the pot is cold, fill with fresh water and heat again.
  • Step 6
  • When it comes to a boil, simmer over very low heat for another 15 minutes. You should be able to break apart the chestnuts with your hands, and they should still be a bit hard when bitten into.
  • Step 7
  • Cool the chestnuts down again under running water as in Step 5, and soak in the cold water until they are completely cool. Next, put water and the first 100 g batch of sugar in the pan and heat.
  • Step 8
  • When the sugar starts to dissolve, put the chestnuts in gently. When it starts to boil, turn off the heat. Leave as-is overnight.
  • Step 9
  • The next day, add another 100 g of sugar and heat until it starts to boil. Turn off the heat, cover with a drop lid, and leave to cool down and rest for half a day.
  • Step 10
  • Put the last 100 g batch of sugar in the pan and bring to a boil again, then turn off the heat. Cover with a drop lid again and leave to cool. When it has cooled down completely, place only the chestnuts (not the syrup) into jars.
  • Step 11
  • Heat the syrup again, bring to a boil, skim off any scum, and pour into the jars over the chestnuts. When the syrup cools, it's done!
  • Step 12
  • Any chestnuts that couldn't be immersed in syrup can be frozen.
  • Step 13
  • Here's an example of a schedule for making the chestnuts in syrup: Peel the chestnuts in the morning, and leave to soak for half a day to rid of bitterness. Boil twice, adding the first batch of sugar for the initial simmering. Leave to rest overnight.
  • Step 14
  • The next morning, add the second batch of sugar, simmer and rest until the evening. Add the last batch of sugar in the evening. Put the chestnuts in jars later that night. This way you can do all 3 sugar additions in 2 days.
  • Step 15
  • If you remove crumbled chestnuts as you go, the syrup won't become cloudy. Cut off any discolored bits too, if you notice them.
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