Green walnut jam with peel

Peel the nuts and soak them for 3 days in cold water (you need to change the water 3-4 times a day).
After this time, drain the water and fill the nuts for 3 days with lime water (0.3 kg of lime per 3 liters of water).
Drain the lime water, pour the nuts with clean water and leave for a day.
After that, wash the nuts with cold water. We pierce each nut in several places with a fork.
Put the nuts in boiling water with the addition of alum, cook for 15 minutes and remove. Then cool and put back in boiling water for 10 minutes.
Now prepare the syrup. To do this, mix 2 cups of water with sugar, bring the mass to a boil and lower the nuts into the syrup. Cook 3 times for 15 minutes with cooling between cooks. On the third cooking add cloves (or vanilla), add lemon juice.
Green walnut jam is infused for 2-3 weeks so that its taste becomes brighter, and the jam itself becomes thick and stringy. If desired, it can be rolled up in jars.