# Put too much water into a deep pot, boil the chestnuts over medium heat until they soften.
# Peel the outer and inner skins of the chestnuts.
# Put 3 cups water and 3 cups granulated
sugar into a separate pot, boil it until it reaches to the right consistency, add
lemon juice in it.
# Remove the syrup which has the right consistency from the stove. When it turns to tepid a little, put the chestnuts in it. Boil it for half an hour over low heat, and then remove it from the stove.
# Rest the chestnuts overnight in the syrup in the pot which is covered.
# The day after, boil it again for about 20 minutes.
# Boil the chestnuts by this way for 3 days. (20 minutes for each day). Add 3 – 4 tbsp water into the syrup, because of the increasing syrup in the pot after each boiling process.
# After the final boiling process, place the chestnuts onto the colander.
# Drain its syrup, and then pack them with the small aluminium foil pieces. Store them at the refrigerator.
