See here how to prepare a typical South Tyrolean jam.
- 1 kg chestnuts
- 350 ml water
- 500 g sugar
- 2 vanilla beans
Carve the chestnuts on the flat site crosswise and cook them in boiling water for about 5 minutes. Decant the water and peel the chestnuts. After this cook them again for about 5 minutes and purée the drained chestnuts.
Take the 350 ml water and the sugar and boil it up. Add the chestnut puree and cook all together for about 20 minutes stirring in constantly. Mix in the core of the vanilla bones and fill the jam in clean glasses.