Green walnut jam

Step-by-step preparation

Cooking time: 14 day

1. STEP 1

   

   How to make jam from green walnuts? First, collect the nuts. Very young milk nuts are ideal for jam.

2. STEP 2

   

   When cut, they are white; it is clearly visible that the skin of the nut itself has not yet been formed.

3. STEP 3

   

   To make jam you will need a very simple set of ingredients: nuts, sugar and water.

4. STEP 4

   

   First of all, prepare the nuts yourself, this process takes quite a lot of time. Important! When handling nuts, wear gloves, otherwise there is a risk that your nails and hands will turn dark and take a long time to wash off. So, cut off the tails on both sides of each nut.

5. STEP 5

   

   Take an awl, knitting needle or large needle and make many punctures in the nut. If the nut is difficult to pierce, this means that the peel has begun to form inside and such a fruit is not suitable for jam.

6. STEP 6

   

   Pierce all the nuts in this way (there may be splashes of juice, which will also darken in the future, so be careful).

7. STEP 7

   

   Pour cold water over the walnuts. Now you need to soak it for 8-10 days, changing the water periodically. I soaked it for 10 days, changing the water 3 times (morning, afternoon and evening).

8. STEP 8

   

   Each time, after several hours, the water becomes dark, which indicates that bitterness is coming out of the nuts. Meanwhile, the nuts themselves also gradually darken, as it should be.

9. STEP 9

   

   This is what the nuts look like on the ninth and tenth days of soaking. They became almost black. Drain the water from the nuts.

10. STEP 10

    

    Place the nuts in a small saucepan, cover with clean water and place over high heat. Wait until it boils, then reduce the heat to low, cover the pan with a lid and cook the walnuts for 3 hours. After an hour and a half, look under the lid and see if there is enough water or if it has partially boiled away. If there is not enough liquid, then add boiling water to the pan so that it covers all the fruits.

11. STEP 11

    

    When the nuts are cooked they will become a solid black color, check their readiness with a toothpick. The nut should be easily pierced and even slide off the toothpick. Drain off the remaining water.

12. STEP 12

    

    Boil the syrup. Pour 1 liter of water into a clean saucepan, add sugar and place on the stove. After boiling, add the nuts to the syrup, reduce the heat slightly and cook for about 5 minutes. Next, remove the pan from the heat and leave until completely cool. It is best if the nuts stand for about 12 hours (this way they will be maximally saturated with sweet syrup).

13. STEP 13

    

    Then bring the contents of the pan to a boil again and boil the jam for another 5 minutes. And then do the same thing: cool, let it brew and repeat everything again 3-4 times. Each time the syrup will become thicker and the nuts sweeter. I boiled the jam 5 times.

14. STEP 14

    

    Ready! You can pour the boiling jam into sterile jars and roll it up for the winter. Happy preparations!

Comments on the recipe

Luda

18.09.2023

4.7

Very interesting recipe! This aromatic tincture is also prepared from the partitions of already ripe walnuts.

umka♥sweety

18.09.2023

4.5

It has always been a mystery to me, what kind of nut jam is this? How can you eat it? But I recently tried it and was absolutely delighted. I thought I’d cook it, because it’s really very tasty. The cooking recipe is very wonderful, but the amount of time you need to spend on it immediately discourages all desire)).

Shura

18.09.2023

4.6

But we came across this recipe, good for those who have nuts growing under their window, there are so many of them, so they came up with the idea of ​​making jam with it, and if it’s also so tasty, then you won’t regret spending the time. I tried small nuts in jam their figs, and in honey - it’s really such a delight, such a pleasure, I wouldn’t refuse this jam, but if someone would treat me))

Chris

18.09.2023

4.8

Hello! I tried your recipe, we really love this jam, it was the first time I made it. But apparently I collected the nuts at the wrong time 😔 I cooked them for 5 hours, but they were still hard and didn’t bite through... I collected them on the 20th of June... was it too early or was it too late? We have southern Kazakhstan, the climate is warm, maybe they ripened early 🤷🏻‍♀️