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Armenian Walnut Preserves

An unusual, wonderfully aromatic jam — and a real pleasure to eat! I'd like to share a very interesting recipe for walnut preserves. A friend recommended it to me, and my family has loved it so much ever since that I end up making it every year. The jam has a beautiful color, an unmatched aroma, and an incomparable flavor. The only thing that always gives me pause is the time it takes to prep the walnuts before you even start cooking. You'll also need: pickling lime — 200 g (sold at a hardware store) — and alum — 1.5 tbsp (sold at a pharmacy).

Daria ☼Author avatar
Recipe author
Nut jam in Armenian
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 2 g
Fats 13 % 7 g
Carbohydrates 83 % 45 g
249 kcal
GI: 2 / 0 / 98
    1. How do you make Armenian walnut preserves? Along with the listed ingredients, get 200 g of slaked lime for making limewater, plus 1.5 tablespoons of alum, available at the pharmacy.
    1. Peel the green husks off young, unripe walnuts and soak them in cold water for two days, changing the water 3–4 times a day; the water should cover the nuts completely.
    1. After that, drain the water and soak the nuts in limewater instead, again covering them completely. Soak the nuts in limewater for a day, stirring them often. (To make limewater: stir 200 g of slaked lime into 2 liters of cold water, mix well, and let it stand 3–4 hours. Then carefully pour off the clear limewater — leaving the sediment behind — into another bowl through cheesecloth. The limewater is now ready to use.)
    1. Take the nuts out of the limewater, rinse them under cold running water, then prick them in several places with an awl (do this only after the lime soak, never before!).
    1. Now put the nuts in alum water (1.5 tablespoons of alum per 5 liters of water) and boil for 10–15 minutes from the time it comes to a boil. This neutralizes any lime left in the nuts. Drain the water and transfer the nuts to clean cold water to cool. If you'd rather not use alum, skip this step and instead soak the nuts again in cold water for two days.
    1. Next, boil the nuts in clean boiling water for about 10 minutes, then drain them in a colander and immediately plunge them into cold water to cool.
    1. Make the syrup. Combine 2 kg of sugar with water. To figure out how much water you need, put the nuts in a jar: if they all fit in a 2-liter jar, use 5 liters of water.
    1. Add the nuts to the hot sugar syrup along with all the spices tied up in a cheesecloth pouch. Bring the jam to a boil, then take it off the heat and remove the spice pouch. Once the jam has cooled, bring it back to a boil. Repeat this three times.
    1. Then cook until done. Add the citric acid at the very end of cooking.
    1. Ladle the finished walnut preserves into sterilized jars and seal them.

Caloric content of the products possible in the composition of the dish

  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Cloves - 323  kcal/100g
  • Cardamom - 311  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Citric acid - 0  kcal/100g
  • Water - 0  kcal/100g

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