Green walnut preserve

Name: Green walnut preserve
Ingredients: 304 green walnuts; 5000 ml cold water for soaking (per fill); 800 ml water; 2 kg sugar; 45 ml lemon juice (1 large lemon)

Jam - Green walnut preserve by Tincuta L. - Recipia

Green walnut preserve, made in early summer with sugar and lemon, is served in small portions, usually for dessert. The walnuts are peeled while the skin is still soft, then simmered in syrup until the kernels become tender and the syrup thickens, with a bittersweet flavor. I spread it in a thin layer on toast. Preparation: 120 minutes. Cooking: 60 minutes. Resting: 12 hours and 2-3 days. Total time: 2 days and 15 hours-3 days and 15 hours. Servings: 100. Approximately 100 kcal and 0.5 g protein per serving.

Ingredients

304 green walnuts
5000 ml cold water for soaking (per fill)
800 ml water
2 kg sugar
45 ml lemon juice (1 large lemon)

Preparation

1. Wearing gloves, peel the green skin from all 304 walnuts until you reach the white kernels. Allow about 120 minutes for peeling. 2. Immediately put the walnuts in a large bowl with 5000 ml cold water, enough to cover them. Change the water three times, using 5000 ml each time, then leave them in the last water for 12 hours. 3. The next day, discard the water and leave the walnuts to drain. 4. Put 800 ml water and 2 kg sugar in a large pot. Boil for 15 minutes, until the syrup starts to thicken. 5. Add the walnuts and 45 ml lemon juice. Boil for another 45 minutes, until the walnuts become tender and the syrup coats the spoon. 6. Pour the preserve into hot jars and seal them. Cover the jars with blankets for 2-3 days, then put them in the pantry.

Notes

Early June is the best time: prick one with a toothpick, which should pass through the kernel without hitting a hard shell. Using walnuts of a similar size makes the cooking more even; those that have started to develop a woody shell may stay hard. Peeling all 304 pieces is the part many people rush, but any green skin left on the kernels will show in the jar. I first tasted it after I made it, and I liked the bittersweet flavor. Sometimes the syrup seems runny while it’s hot; let it cool before deciding whether it has thickened enough. Walnuts are the allergen to keep in mind when you put the jar on the table. After the 2-3 days under blankets, keep the jars in the pantry; once opened, use a clean teaspoon and keep the jar cold. A teaspoon alongside coffee or on toast is enough.