Vanilla-Chestnut Jam

Name: Vanilla-Chestnut Jam
Ingredients: 2 3/4 pounds (1.25kg) unshelled chestnuts (You only need 2 1/2 lbs. for the recipe. I've added an extra 1/4 lb. as a margin of error for the peeling process and in case you get a few bad nuts.); 1 3/4 pounds (780g) sugar; 1 vanilla bean; 1 teaspoon lemon juice; Sterilized jam jars (6 cups total capacity)

5 ingredients

1 steps

Ingredients

2 3/4 pounds (1.25kg) unshelled chestnuts (You only need 2 1/2 lbs. for the recipe. I've added an extra 1/4 lb. as a margin of error for the peeling process and in case you get a few bad nuts.)
1 3/4 pounds (780g) sugar
1 vanilla bean
1 teaspoon lemon juice
Sterilized jam jars (6 cups total capacity)

Directions

1

["To peel the chestnuts:", "Preheat the oven to 400\u00b0F. Place a rimmed sheet pan in the oven to preheat as well.", "Place a chestnut flat-side-down on a cutting board. Use a serrated knife to cut a deep \"x\"" on the rounded side of the nut. (I find using a serrated bread knife to be the safest and easiest way to cut the chestnuts.) Repeat with remaining nuts.""