Ingredients:
1kg (2 lbs) raw chestnuts
250g (1 ¼ cups) sugar
250ml (1 cup) water
1 tbsp vanilla extract
Pinch of salt
Method:
Working very carefully and using a serrated knife score the flat side of each chestnut with an ‘X’. This needs to be cut deep enough to go through the outer skin of the chestnut. Immediately place the chestnut in a pot of cold water. Once all the chestnuts have been prepared bring the water to a boil, reduce to a simmer and cook for 5 minutes. Remove the chestnuts from the water (but keep the pot of water) then set the chestnuts aside until cool enough to be handled (at this point peel them).
Put the peeled chestnuts back in the pot of water as you finish them. Once all the chestnuts have been added make sure they are covered by about a 3cm (1 in) depth of water. Bring the water back to a boil and cook for about 15 minutes, or when the chestnuts are very tender when poked with a fork. Drain the chestnuts in to a colander.
In a separate pan, combine the sugar and water. Place over medium-low heat and cook until all the sugar has dissolved. Tip the chestnuts into a food processor. Add 60ml (1 cup) of the sugar liquid and process until smooth. Scrape the puree into the pot with the remaining syrup then add the vanilla extract and salt. Cook for 1-2 minutes over low heat, or until the puree thickens and clings to your spoon (this will happen quickly!).
Take the mixture off the heat and transfer to a cleaned, sterilized and warmed jam jar. Secure with a lid, allow to cool then label and store in your refrigerator (it will keep for up to 5 days).
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