# Score the shells of the chestnuts, and put them into the boiling water, when it softens totally peel its outer and inner skin.
# Put the peeled chestnuts into a pot and add water until it covers the chestnuts totally, cook until the chestnuts get mashed.
# Blend it.
# Put the puree of chestnut into a pot again, add sugar and 2 cups water on it, and place over low heat.
# Make it a thick mixture by stirring constantly, add lemon juice on it.
# Remove it from the stove a few minutes later, add vanilla and mix. Let it cool down in the pot.
# Fill it into the jars.
Note: Chestnut marmalade becomes sugared in a short term, it must be eaten after cooking in a short time.
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