Marmellata di Castagne (Chestnut preserves)

Source: The Great Italian Cookbook (1987).  Compiled by the Italian Academy of Cookery.  New York: International Culinary Society.  ISBN: 0-517-63553-4

• 2-1/4 lb sweet (Spanish) chestnuts

• 2-1/2 cups sugar

• 2 cups water

• 1/4 cup rum

Wash the chestnuts, prick their hard casings and boil until very tender.  Peel while warm and sieve.

Boil the water and sugar together for 10 minutes, add the chestnut puree to this syrup, and boil until setting point is reached, stirring in the rum before transferring to jars.