Chestnut Jam

For the chestnut jam, first peel the chestnuts.

Then cook them for about 12 minutes. Chop the fruit into small pieces. Bring sugar, chestnuts, vanilla powder and steaming water to a boil while stirring. Cook over high heat until mixture drips lazily from wooden spoon.

Heat canning jars or jars with screw tops in boiling water. Pour hot jam into them and close the jars on the spot.

Let the chestnut jam cool at room temperature.

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