Notes on Candied Chestnuts

Notes on Candied Chestnuts

I picked chestnuts at a nearby mountain.
Let's enjoy the gifts of nature.

Ingredients: 30 chestnuts

Peeled chestnuts
600 g
Hot Water
A large amount
2 tablespoons
500 g
to soak the chestnuts
Gardenia fruit (optional)
3 tablespoons


1. Remove the outer shell. Take care not to hurt yourself. This step is the most labor intensive.
2. Boil water in a pot. Add chestnuts and vinegar. Simmer over medium heat until boiling, then turn the heat to low. Simmer for another 10 minutes. Adding vinegar prevents the chestnuts from falling apart.
3. Rinse chestnuts carefully in water.
4. Add chestnuts carefully into a pot. Soak in plenty of water. Add sugar. Crack open a gardenia fruit and add to the pot. Make a drop lid with a parchment paper and cover the pot. Simmer for 20 minutes over low heat, then set aside to cool overnight.
5. Put the chestnuts carefully into a sterilized container. Strain the syrup through a strainer and add mirin. Simmer and reduce for 10 minutes. Pour into the container with chestnuts.
6. For long-term preservation, sterilize the whole jar for 10 minutes. You can also freeze in a Ziploc bag.

Story Behind this Recipe

I got heaps of chestnuts, so I candied them while listening to music.