Chestnut jam


1 kg of chestnuts

350 ml of water

500 g of sugar

2 sticks of vanilla


Cut the chestnuts on one side with an incision in the shape of a cross. Cook them in the mineral water for about 5 minutes. Drain and peel them while still hot, even removing the brown skins. Cook the peeled chest nuts for another 5 minutes and then pass them through a sieve. Add the water and sugar until the mixture is like a mashed potatoes cream. Let cook for about 20 minutes over high heat, stirring constantly. Add the vanilla sticks and pour into a glass container.

Created by Andrea Poidomani