Green walnut jam

Green Walnut Jam - A refined delicacy for special moments

Total time: 24 hours (including soaking time)
Preparation time: 1 hour
Cooking time: 1 hour
Number of servings: 8-10 jars of 450 g

Green walnut jam is undoubtedly a delicacy that indulges the senses. It is a traditional recipe that requires patience and a bit of effort, but it transforms into a unique cooking experience. The green walnuts, with their crunchy texture and distinct aroma, become a particularly sophisticated ingredient in this jam. This recipe will evoke the flavors of childhood and the moments spent with loved ones, surrounded by the enticing aroma of simmering jam.

Ingredients

- A bucket of 5 kg of green walnuts (choose small, fresh walnuts with still green shells)
- 1 kg of sugar
- Juice from 1 lemon
- 700 ml water
- A pinch of ground cloves (or a few whole cloves, to taste)
- 1 sachet of lemon salt

Necessary utensils

- A special vegetable knife
- A large pot for boiling
- Sterilized jars for storage
- A pair of protective gloves (to avoid staining your hands)

Step by step

Step 1: Preparing the walnuts

1. Start by cleaning the green walnuts with a special vegetable knife. It is important to be patient and ensure that you remove the outer shell while keeping the walnuts intact.
2. Place the cleaned walnuts in a large bowl of water and add a sachet of lemon salt. This step is essential to prevent oxidation and to keep the walnuts' vibrant color.
3. Let the walnuts soak in lemon-salted water overnight, changing the water a few times. This will help remove the bitter taste and dark color from the walnuts.

Step 2: Preparing the syrup

1. The next day, prepare the syrup. In a large pot, combine 700 ml of water with 1 kg of sugar. Heat over medium heat and stir until the sugar completely dissolves.
2. When the syrup starts to boil, let it simmer for a few minutes until it begins to thicken slightly.

Step 3: Boiling the walnuts

1. Add the drained walnuts to the hot syrup, along with the lemon juice. Stir well to ensure the walnuts are completely coated with syrup.
2. Let the walnuts boil for about an hour, stirring occasionally. The mixture will become thick and aromatic. If you prefer a more uniform texture, you can cut the walnuts into large pieces, as I did, to feel each bite.

Step 4: Adding spices

1. About 10 minutes before turning off the heat, add a pinch of ground cloves or a few whole cloves. These will add a subtle fragrance and flavor to your jam, transforming it into a true delicacy.
2. Make sure the syrup is thick enough. You can check this by dropping a few drops on a cold plate – if they hold their shape and do not spread, the jam is ready.

Step 5: Bottling

1. Once the jam has boiled enough, remove it from the heat and let it cool slightly. Then, carefully pour it into the sterilized jars, making sure no air bubbles remain.
2. Seal the jars tightly and let them cool completely at room temperature.

Serving suggestions

Green walnut jam is wonderful on a slice of toasted bread, alongside a cup of hot tea or aromatic coffee. It can also be used as a filling for cakes or tarts, or even as a garnish for various fine cheeses. Experiment and use it in a sauce for meat, giving it an unusual sweet-sour note.

Possible variations

- Walnut and vanilla jam: Add a split vanilla pod and its seeds to the syrup for a more complex flavor.
- Fruit combination: You can also add a few sliced pears or apples to create an interesting mixed jam.
- Spicy jam: If you like bolder flavors, add a pinch of dried chili pepper to the syrup in the final part of boiling.

Nutritional information

Green walnut jam is a good source of antioxidants and healthy fatty acids, thanks to the walnut content. It is also rich in natural sugars, so it is important to consume it in moderation. A 100 g serving can contain about 300 calories, but also an unmistakable taste and creamy texture.

Frequently asked questions

1. Can I use larger walnuts?
- It is preferable to use small walnuts, as they are more tender and have a more pleasant taste. Larger walnuts may have a darker flavor and a tougher texture.

2. How can I keep the jam longer?
- Make sure the jars are properly sterilized and sealed tightly. Store them in a cool, dark place.

3. Why is it important to change the water?
- Changing the water helps remove the bitter taste and substances that may affect the color of the jam.

A personal note

I discovered this green walnut jam recipe from a family tradition, and every time I make it, I think of the moments spent in the kitchen with my grandmother. Patience and attention to detail are the keys to success. Don't be discouraged if it doesn't turn out perfectly the first time – cooking is an art, and each attempt brings you closer to perfection. So, put on your gloves and let's enjoy green walnut jam together!