Poached Chestnuts in Syrup

Slit each chestnut shell across 1 side with a sharp knife. Put into a pan and add boiling water to cover. Boil for 1 minute. Drain well and remove the shells and furry lining while the nuts are hot.

Place the shelled chestnuts in a bowl and cover with cold water. Stir in the lemon juice and leave to stand for 8 hours.

Drain the chestnuts and cover with plenty of boiling water. Bring to a boil, then reduce the heat and simmer very gently for 1-2 hours until the chestnuts are tender.

Drain the chestnuts and weigh them, then set aside.

Add the same weight of sugar and the same volume of water and the vanilla pods to the pan. Stir over a low heat until the sugar has dissolved. Increase the heat and bring to a boil. Add the chestnuts and bring it to a boil again, then remove from the heat and allow to cool. Cover and stand overnight.

Bring the chestnuts and syrup to a boil again. Remove the chestnuts with a slotted spoon and place in hot sterilised jars with the vanilla pods. If the syrup is not thick enough, continue to boil until thickened.