【簡単！栗の皮むき】和栗のジャム(ペースト)の作り方【お鍋一つ！煮て潰すだけ】

【簡単！栗の皮むき】和栗のジャム(ペースト)の作り方【お鍋一つ！煮て潰すだけ】

Hello. I am ” Ayako Sekiguchi ” from ” Wellness Kitchen “. This time is this. We will make Japanese chestnut marron jam using chestnuts. I finish the marron jam with modest sweetness. So you can apply it to bread or use it to arrange sweets. Marron jam is a recipe that allows you to fully enjoy the taste of the season. Please watch the video until the end. ” Wellness Kitchen” will deliver information that will rejuvenate the mind and body with the theme of anti-aging starting from food. Please subscribe to our channel. I peel the chestnut shell very easily. Take the chestnut shell and then strip the endothelium. Put chestnuts in boiling water and boil for 3 minutes to soften the chestnut skin. I will talk about chestnut nutrition while boiling. Chestnuts are high in vitamin A, vitamin B1 and vitamin C. They are nutrients that help boost immunity. Chestnuts contain potassium, which helps prevent edema and high blood pressure. And chestnuts contain zinc, which is essential for metabolism. The chestnut endothelium contains a lot of tannins. Chestnut endothelium has a strong antioxidant effect and is useful for prevention of arteriosclerosis and anti-aging. I boiled chestnuts for 3 minutes. And chestnuts are made by pouring them into water to remove the rough heat. I peel chestnuts. Please peel off this outer shell first. Peel the outer shell of the hard part of the chestnut. Do you see that there is a hard spot on the bottom of the chestnut? Insert the knife blade into this part. And do not cut off the outer shell and leave it like this. Peel the outer shell by pulling up the chestnuts. After that, the outer shell can be peeled off smoothly because the cut is made once. Peel the outer shell by hand. The outer shell of chestnuts can be peeled off unexpectedly easily. I was able to peel the outer shell like this. The outer shell of chestnuts is large. I was able to peel the chestnut shell smoothly, which was surprisingly easy. Next, peel off the chestnut endothelium. Chestnuts always have a flat part. So please cut it off. The chestnuts were lightly boiled, so peel off the endothelium as if you were peeling the potatoes. Peel the chestnut endothelium like this. Peel the chestnut endothelium like this. The chestnut astringent skin has peeled off. Make the peeled chestnuts into marron jam. At this time, weigh the amount of chestnuts. This will determine the proportion of sugar, so keep track of the amount of chestnuts. This weighs 220g. Then boil this chestnut. Put chestnuts in the pot. Then add enough water to cover the chestnuts and simmer. Boil the chestnuts for about 15 minutes. Chestnut lye will gradually come out, so remove only that part. Lye is a tannin and an antioxidant, so if you don’t mind, you don’t have to take evil. It’s been 15 minutes since the chestnuts were boiled. Check the softness of the chestnuts using a bamboo skewer. This time I will make marron jam. So boil until the chestnuts are a little softer. Boil the chestnuts for about 25 minutes. Then simmer while removing the lye until the chestnuts are tender. The chestnuts have become softer. Check the softness of the chestnuts by sticking a bamboo skewer. Chestnuts are already soft. Chestnuts are easily crushed. Then reduce the fire. If you run out of water on the way, add more water. Always boil with chestnuts covered in water. Add sugar. You can also use a food processor to make smooth marron jam. I finish it while leaving the chestnut shape. Put 20% sugar in a pot. I have 220g of chestnuts so I added 44g of sugar. Put the amount of sugar in the pan as you like. I didn’t want to sweeten this too much so I reduced the sugar. Normally, you can add about 30% sugar. After that, please crush the chestnuts appropriately. When the broth finally reaches the hardness of the chestnut you like, turn off the heat. Boil the chestnuts until they have the hardness you like. The concentration of chestnuts changes depending on how they are crushed. So please crush the chestnuts while watching the chestnuts. The chestnuts are now smooth. Please leave a little chestnut grain and use it as a texture this time. If you want a smooth chestnut finish, use a food processor to make it into a paste. Please turn off the fire once here. Normally, marron jam is made by the process up to this point. This time, apply it to various things with jam and finish it so that you can eat it. Put butter in a pan to add chestnut aroma. Put the butter in a 10g pan. Butter is about 5% of chestnuts. Chestnuts have a rich smell when butter is added. In this way, the jam with the texture of chestnuts was completed. I made Japanese chestnut jam. This is a very simple Japanese chestnut jam that you just crush and mix. This is delicious even if you eat it as it is or put it on freshly baked bread. Please make it as a trial. Thank you for watching the video until the end. See you in the next video.

鬼殻のはずし方や渋皮のむき方を丁寧に解説します。栗ご飯や煮物にも使える皮むき栗をジャム(ペースト)に仕上げます。
ごろっとした食感が楽しめるお鍋一つで作る簡単レシピです。

★動画で使った材料★
栗1袋、甜菜糖44g、バター10g

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