Chestnut jam

Carve the skin of chestnuts and bollitele for a few minutes, Peel still hot and put them back in the pot with water to boil.

Cook for about 20 minutes over low heat, and then put them in the blender and pesatele.

Prepare a syrup by dissolving sugar in a glass of water: will be ready when the spoon will form a line of 4-5 cm.

At this point add the syrup chestnut purée and the vanilla stick and cook again for about 30 minutes, stirring.

Pour hot, after eliminating the stick of vanilla.