Chestnut cream with a light aniseed touch of pacharán. Produced in a limited way, made with a lot of love and elaborated in the old-fashioned way: in a pot and with a wooden spoon.

To make this chestnut cream, only fruit and sugar are used; no preservatives or additives are used.

A minimal amount of sugar is used, enough to allow good preservation and give it that sweet touch of jams.

This chestnut cream is perfect to eat with curd, as fillings for sponge cakes, cheeses, game meats like pigeon stews.

The privileged environment in which this jam is made, in the heart of the Valle del Tiétar, allows for the use of a series of local fruits such as figs (from La Adrada and Pedro Bernardo), chestnuts (from Casillas or Mijares), peaches (from Navaluenga), and kiwis, nectarines and cherries from El Hornillo.