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1
Soak the raw chestnuts in boiling water for about 30 minutes, then peel.
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2
The outer skin will be softened and easy to peel.
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3
This is the toughest task, but don't give up.
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4
Soak the peeled chestnuts in water.
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5
Cut the dried gardenia fruit in half.
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6
The gardenia fruit are used to color the chestnuts, so they're optional.
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7
Put 1 liter of water, the vinegar and the gardenia fruit in a pan and bring to a boil.
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8
Add the chestnuts, bring to a boil again and cook over medium heat for about 10 minutes.
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9
The chestnuts will become nicely colored as shown here.
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10
Drain, and rinse the chestnuts one by one in water.
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11
Put the chestnuts, 800 ml of water and the sugar in a pan over medium heat.
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12
When the surface is covered with small bubbles, turn the heat down to low just before it comes to a boil.
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13
Be sure to cook over low heat, and put on a small lid that sits right on top of the chestnuts (a drop lid or otoshibuta - you can also use a piece of kitchen parchment paper as a lid).
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14
If the pot is so hot that the chestnuts dance around in the liquid, they'll break apart.
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15
The simmering time differs depending on how big the chestnuts are, but it should be about 15 to 20 minutes after turning the heat down to low.
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16
Cool the chestnuts in the pan, and leave overnight.
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17
The flavors will penetrate and they'll become delicious.
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18
Take the chestnuts and pack in clean jars.
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19
Strain the syrup, and simmer to reduce to about 2/3 its original volume.
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20
Add the syrup to the jars to finish.
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21
These have less sugar than commercially made chestnuts in syrup, so store them in the refrigerator for up to a week.
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22
Please look up ways to store them for a long time.
