Chestnut jam (3)

Wash and peel the chestnuts and cook 1/2 hour in plenty of lightly salted water.

Drain and, still hot, cut them and put them in a pot, cover with the sugar and grated lemon zest, mix well and put on fire.

Stir continuously with a wooden spoon, and after half an hour pour the glass of rum and then turn off.

Put it in jars when still hot.

Note: you must use healthy fruit and fair point of ripeness, not wash it too often in water and wiping with a clean cloth; for cooking pots are preferred by high steel as this is slow and very long; for glass containers have the utmost care and cleaning and must be airtight; Finally, if the jam is mildew on the surface removed that part, clean the jar and cover with alcohol for liquor at 90 degrees.