1 kg of chestnuts
1 tsp of salt
1 tsp of fennel seeds
800 g of sugar
1,6 l of water
2 packets of vanilla
100 ml of rum
Place chestnuts in a large saucepan.
Pour them with cold water, add salt and fennel seeds and cook for about 1 hour.
Remove from heat, drain and remain slightly cool.
Peel the bark of chestnut, pass them through a sieve or grind in blender.
Place sugar and water in a saucepan and put on fire.
Once melted sugar, add crushed chestnuts, stir well and cook for 30-40 minutes.
Add vanilla and rum and mix well.
Pour the hot mixture into dry jars and seal it well.