Chestnut jam

This chestnut jam is not just a jam, it is a tasty delicatessen to season sweet and savoury dishes.

1.5 kg of fresh chestnuts

peel of 1 lemon

peel of 1 orange

800 g of brown sugar

2 vanilla pods

1 shot glass of rum



Cut the shell of the chestnuts and boil them for 1 hour in abundant water with the lemon and orange peel. Put the sugar in a big

pot with 2 dl of water and the vanilla pods. Cook for 10 minutes. Peel the chestnuts and cut them into chunks and mash them in a

potato ricer. Add mashed chestnuts to the sugar and vanilla syrup. Cook all the ingredients over low heat for half an hour and mix

well. Remove the vanilla pods, add the rum and mix again. Pour the warm jam into the pots, let it cool and then close them. Sterilise

for 30 minutes.

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