Steam the chestnuts in a little tap water for about 20 minutes. Drain the tap water. Puree.
Mix vanilla powder, honey and tap water. Pour over the chestnut puree. Leave to infuse for 24 hours with the lid closed.
Bring the chestnut puree and liquid to the boil in a high saucepan, stirring frequently and simmering for about 20 minutes. Pour the hot jam into jars. Seal immediately.
Info: This jam is an old recipe from Ticino.
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