Chestnut Jam

For the chestnut jam, bring 500 ml of water to a boil, add the peeled chestnuts and boil gently for 20 minutes, then strain. Then strain the chestnuts. Mix with sugar, 100 ml water and vanilla pulp and cook for about 20 minutes while stirring constantly, adding a little more hot water if necessary. Then pour into hot rinsed jars and close them tightly.

Store the chestnut jam in a dark, cool and dry place.

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