Chestnut jam from Le Mas des Sages, Aubussargues

RECIPE

Ingredients

2 kg chestnuts, 1 kg sugar, 1 vanilla stick or sachet of vanilla sugar 

Preparation

Slice the chestnuts and boil for about 10 minutes.

Peel the chestnuts while they are still hot, removing the 1st and 2nd skins. This is the most delicate part...

Place the peeled chestnuts in a saucepan with a little water.

Bring to the boil and cook for a few minutes, stirring occasionally.

Blend until very smooth. A hand blender works very well.

Add the sugar and vanilla stick or vanilla sugar and mix well.

Return to the heat and cook for 30 mins.

Remove the vanilla stick and pour the jam into sterilised jars.

Close the jars and turn them upside down on their lids until completely cooled. 

A real treat!

Many thanks to Esther & Philippe from the Mas des Sages for sharing their recipe.

Owned by "Esther and Philippe, a French-Swedish-Dutch couple settled in the Gard since 2002", Le Mas des Sages is an eco-friendly guest house in Aubussargues, certified Ecolabel since 2024. A solid renovated 18th-century farmhouse, ‘keeping its authentic spirit... furnished with family furniture and finds accumulated over the years...’, Le Mas des Sages offers a unique atmosphere, far from standardised accommodation. If you love old stones and the atmosphere of the South of France, Le Mas des Sages will surely win you over.

The little extra: Le Mas des Sages offers a table d'hôtes for dining and... picnic baskets (both to book in advance), very useful when you're out and about in the region.

The right address: Le Mas des Sages, 1 Grand'Rue, Aubussargues. Contact: 04 66 63 10 23, masdessages@gmail.com.