An elegant, shapely jam prepared by slowly cooking whole chestnuts in vanilla-scented syrup. This labor-intensive special preparation adds an elegant sweetness to breakfast tables and guest treats.
Score the chestnut shells in a cross and boil them, then peel off both the hard shell and the thin inner skin while still hot.
Lightly boil the peeled chestnuts in a little water until soft, then drain.
Boil the sugar, water, and vanilla to prepare a syrup, add the chestnuts, and cook over very low heat so they don't fall apart.
Add the lemon juice and cook until the syrup thickens. Important: it is ready when the chestnuts stay whole and absorb the syrup; fill sterilized jars while boiling hot and seal them.
Important: When peeling chestnuts, remove both the hard shell and the thin inner skin completely; if the skin remains, it leaves bitterness in the jam. Contains tree nuts (chestnut). Contains no flour, milk, or eggs; gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
Scoring the chestnut shells in a cross while boiling makes peeling easier. Cooking the syrup over very low heat keeps the chestnuts whole without falling apart.
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