Green walnut jam

Step-by-step cooking

1. Step 1:

   

   Collect green walnuts. Very young milk nuts are ideal for jam.

2. Step 2:

   

   They are white on the slice, it is clearly visible that the peel of the nut itself has not yet been formed.

3. Step 3:

   

   To make jam, we need a very simple set of products: nuts, sugar and water.

4. Step 4:

   

   First of all, prepare the nuts yourself, this process takes quite a long time. Important! To process nuts, wear gloves, otherwise there is a risk that your nails and hands will turn dark and will not be washed for a long time. So, cut off the tails from each nut on both sides.

5. Step 5:

   

   Take an awl, a needle or a large needle and make a lot of punctures in the nut. If the nut is pierced with difficulty, it 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:

   

   Fill the walnut with cold water. Now you need to soak it for 8-10 days, changing the water periodically. I soaked for 10 days, changed the water 3 times (morning, lunch and evening).

9. Step 8:

   

   Every time after a few hours, the water turns dark, which means that the bitterness comes out of the nuts. Meanwhile, the nuts themselves are also gradually darkening, as it should be.

10. Step 9:

    

    This is how nuts look on the ninth and tenth day of soaking. They became almost black. Drain the water from the nuts.

11. Step 10:

    

    Put the nuts in a small saucepan, fill with clean water and put on high heat. Wait for the moment of boiling, then reduce the heat to a minimum, cover the pan with a lid and cook the walnut 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 off. If there is not enough liquid, then add boiling water to the pan so that it covers all the fruits.

12. 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 slip off the toothpick. Drain the remaining water.

13. Step 12:

    

    Cook the syrup. Pour 1 liter of water into a clean saucepan, add sugar and send it to the stove. After boiling, send the nuts to the syrup, reduce the heat slightly and cook for 5 minutes. Next, remove the pan from the heat and leave it to cool completely. It is best if the nuts stand for about 12 hours (so they will be saturated with sweet syrup as much as possible).

14. Step 13:

    

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

15. Step 14:

    

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