Chestnuts, chestnuts, chestnuts! If you love them, this is the season to collect as many as you can and savor them throughout the year in a delicious chestnut jam.
- 1.4 kg chestnuts
- 1 kg sugar
- 1 vanilla bean
- Cut the chestnuts just on the surface and then boil for 2 minutes.
- Turn the heat down and let the water cool for about ten minutes before removing the chestnuts, then peel them still hot and boil again for another 40 minutes.
- In a saucepan, mix150 ml of water and sugar, low heat until you get a syrup, then high heat for about 5 minutes.
- Peel the inner skin and then blend the chestnuts into a smooth puree. Pour into a saucepan, add the syrup and the vanilla bean cut into pieces. Simmer for 20 minutes, stirring with a wooden spoon to prevent the jam from sticking.
- Once ready, remove the vanilla bean and pour the jam, still hot, into sterilized jars. Screw the lid tight and flip the jars upside down.
- Once cooled, store them in a cool, dark place.
Note: adding Brandy - to the chestnut puree, that is - when simmering, is the perfect culmination of an already perfect recipe