Chestnut Jam

Cut an X on the flat side of each chestnut and roast the nuts on a baking sheet in a preheated 350 oven for 45 minutes, or until the shells have pulled back from the incisions and the flesh can be easily pierced with a skewer. Let the chestnuts cool until they can be handled. Remove the shell and the papery inner skin, trying to keep the nuts whole. In a preserving pan combine the brown sugar and 1/2 cup water and cook the mixture over low heat, stirring, until the sugar is melted. Add the honey and the vanilla bean and bring the mixture just to a boil. Add the chestnuts and simmer them for 15 minutes, or until they start to break up. Remove the vanilla bean and with a slotted spoon transfer 1 cup of the chestnuts to a bowl. process the remaning mixture in a food processor until smooth and combine the puree with the whole chestnuts. Spoon the jam into jars and seal the jars. Process the jars in a boiling water bath: 10 minutes for 1-pint jars, 15 minutes for 1-quart jars. Let cool completely before checking the seals and storing. Makes 1 quart.