Chestnut Jam

• 2 lb. chestnuts
• 1 lb. sugar
• 3 teaspoons

Make a slit in each chestnut and boil for about 20 minutes or until they can be easily peeled. Peel and sieve. Put the sugar, vanilla and water into a pan and place over a low heat until sugar has dissolved. Add the chestnuts and cook until thick. Put into hot sterilized jars and cover tightly.