Prepare only the kernels of the boiled chestnuts by digging out the flesh or peeling the outer skin.

Place chestnut roe in food processor and grind finely with equivalent amount of water. Place chestnut and water in pan and simmer stirring over medium heat.

When bubbles start to rise, add the prepared sugar and mix well. Add sugar, simmer over medium heat, stirring constantly, and reduce to low heat when bubbles rise.

Reduce the heat to low and keep stirring, and when the concentration is set, turn off the heat and melt it in cold water to cool it down. When the boiled ingredients are almost cooled, put the boiled ingredients in a food processor again and grind them finely. (This completes a softer spread-type maron jam.) Put the finely ground ingredients in the pan again and boil over low heat, then finish with a little honey or grain syrup and rum.

When the jam is hot, put it in a bottle disinfected with hot water and close the lid to seal it. Homemade maron jam is complete without savory and sweet additives.

Maron jam that I made. It's good to eat like this. It's full of savory and non-artificial chestnut flavor, and it's not that sweet, so it's perfect. I made a pound of yogurt jam and put it in ice cream, and it's really good. It's hard to make it, but it's a really good item if you make it once