Cut the chestnuts crosswise with a kitchen knife. Put them in a pot, cover with water and simmer for ten minutes. Drain the chestnuts, remove the peel and remove the skin.
Then put them again in the pot, cover with fresh water and simmer on low fire for about 40 minutes until soft. Drain the water and strain the chestnuts through a fine sieve.
Lightly caramelize the sugar in a saucepan. Extinguish with water and make until the sugar is completely dissolved.
Mix in the chestnut puree with the vanilla sugar and reduce the whole by about 1/4 over low heat for about 15 minutes. Fold in the kirsch, fill the jam on the spot into preheated jars and seal.
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