Green walnut jam

Green walnut jam – a traditional delicacy with a distinctive taste that reminds us of warm summer days and the joy of spending time in nature. Preparing this jam may seem laborious, but the final result is worth every minute invested! In this recipe, we will explore step by step how to achieve a perfect green walnut jam, full of flavor and character.

Total preparation time:
- Preparation time: 1 hour
- Waiting time: 24 hours
- Cooking time: 1 hour
- Number of servings: Approximately 4 jars of 400g each

Necessary ingredients:
- 1 kg cleaned green walnuts
- 1 kg sugar
- 2 sachets of vanilla sugar
- 2 cloves
- 500 ml water
- 1 teaspoon lemon salt or juice from one lemon

Utensils:
- Rubber gloves
- A large bowl or bucket
- An upside-down plate
- Pot for boiling
- Clean and dry jars

Step by step to obtain green walnut jam:

Step 1: Preparing the walnuts
1. Harvesting the walnuts: Choose green walnuts with smooth shells, free from spots or damage. It is important to pick them at the optimal time when they are still green and tender.
2. Cleaning the walnuts: Start by equipping yourself with rubber gloves, as the walnut meat contains a substance that can stain the skin. Use a sharp knife to remove the green, bitter shell, being careful not to damage the meat.
3. Keeping the walnuts in water: Once you have cleaned the walnuts, place them in a bucket of cold water. Add an upside-down plate to keep them submerged. This helps prevent oxidation, which can lead to darkening of the walnuts.

Step 2: Blanching the walnuts
1. Changing the water: Change the water in the bucket several times throughout the day, ensuring the walnuts remain covered. Ideally, do not leave them in water for more than 24 hours.
2. Blanching: After 24 hours, rinse the walnuts and put them to boil. Blanch the walnuts in boiling water for 10 minutes, then let them cool. Repeat this process two or three times. Personally, I stopped at two blanchings, but if you have patience, the three will make the jam even finer.

Step 3: Preparing the syrup
1. Boiling the syrup: In a pot, add 500 ml of water and 1 kg of sugar. Mix well and bring to a boil. Once the sugar has completely dissolved, add the blanched walnuts, the two sachets of vanilla sugar, and the cloves.
2. Cooking the jam: Let the jam simmer on low heat, stirring occasionally. It is important to be patient, as the jam will gradually thicken. You can check the syrup's consistency, and when you achieve the desired thickness, add the lemon juice or lemon salt. These help preserve the color and flavor.

Step 4: Preserving the jam
1. Filling the jars: After the jam has boiled and cooled slightly, pour it into clean, dry jars. Ensure that the jars are well-sealed to prevent air from entering.
2. Cooling: Allow the jars to cool completely at room temperature, then store them in a cool, dark place.

Practical tips:
- Choosing the walnuts: Green walnuts are the most suitable for this recipe, but you can experiment with more mature walnuts for a different texture.
- Variations: You can also add other spices, such as cinnamon or vanilla, to bring a personal touch to your jam.
- Serving: Green walnut jam pairs perfectly with cottage cheese or yogurt, but it is also a delicious accompaniment to cakes or pancakes.

Nutritional information:
This jam is rich in carbohydrates due to its sugar content, but green walnuts also bring nutritional benefits, including healthy fatty acids, vitamins, and minerals. It is important to consume the jam in moderation, considering the sugar content.

Frequently asked questions:
- What can I do to avoid darkening the walnuts?: Make sure to keep them in water as long as possible and change the water frequently.
- How can I store the jam for a longer time?: Ensure that the jars are airtight and store them in a cool, dark place.

This green walnut jam recipe is not just a delight, but also a way to preserve cherished childhood memories from grandparents who taught us the secrets of cooking. Enjoy every spoonful of this unique creation and share it with your loved ones!

 Ingredients: green walnuts, after being cleaned - 1 kg sugar - 1 kg 2 packets of vanilla sugar 2 pieces of cloves 500 ml water 1 teaspoon of lemon salt or juice from one lemon