Chestnuts in brandy-vanilla syrup

Makes 2 quarts (8 8 oz. jars)

3 lb raw fresh chestnuts
2 c. firmly packed brown sugar
4 c. water
1 vanilla bean, split lengthwise
1 c. homemade brandy vanilla OR brandy

Cut an x on the flat side of each chestnut, and roast them in batches
in the microwave. Peel, keeping the nuts as whole as possible.

Combine the sugar and water over low heat, stirring until the sugar is
dissolved. Raise the heat and bring to a boil. Add the nuts and, if the
brandy is not already vanilla infused, the vanilla bean. Bring it to a
boil again, then remove it from the heat and let it cool. Cover and
allow to steep overnight. Bring it to a boil again, then distribute the
nuts into sterilized 8 oz. jars with a slotted spoon. Divide the brandy
(I used vanilla-infused brandy) among the jars, adding syrup to each
jar to cover the nuts.

Put the lids on the jars and process 50 minutes in a water bath.

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Preserves