Chestnut jam

• 1 prk 439g whole chestnuts in water
• 1 dl sugar
• 1/2l water

Pour the chestnuts and their liquid into a saucepan. Add sugar and 1/2 dl water. Use a ladle to break the chestnuts into smaller pieces and cook for 5 minutes. Puree and enjoy immediately warm on toast or e.g. breakfast cake. If there is chestnut jam left over, it will keep in the fridge for a few days.