Green Walnut Jam - White Version

Green Walnut Jam - White Version

I am here to guide you on a delicious culinary journey, where we will discover together how to prepare a delicate green walnut jam. This recipe, which combines tradition with refinement, will bring a touch of elegance to your table and will be appreciated by all your loved ones. Additionally, green walnut jam is an excellent way to preserve the aroma and taste of summer for winter.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: Approximately 4 jars of 250 ml

Ingredients:
- 60-65 large, beautiful green walnuts
- 1 kg sugar
- 3 cups of water (approximately 750 ml)
- 1 lemon (juice)
- 1 packet of lemon salt
- 1 packet of vanilla sugar
- Cold water (for washing)

A brief history of the recipe:
Green walnut jam is a traditional specialty, cherished by generations. It is said that the preparation of green walnut jam dates back to ancient times when people preserved their harvests and natural flavors. This recipe is a demonstration of culinary ingenuity, transforming an apparently mundane ingredient into a refined delicacy. Its sweet and sour taste, along with its crunchy texture, makes it ideal to be enjoyed alongside a slice of toasted bread or as a filling for various desserts.

Preparing the ingredients:
1. Choosing the walnuts: Choose large, beautiful green walnuts that have not yet started to form a shell. It is best to use them while they are still tender, as their flavor and texture will be more pleasant.
2. Cleaning the walnuts: Clean the walnuts of the outer green shell. This step can be a bit messy, but don’t worry, it’s part of the process!
3. Washing the walnuts: Wash the walnuts in several cold waters to remove any impurities.

Cooking the walnuts:
4. Boiling: Place the walnuts in a large pot of boiling water. Let them boil for about 10 minutes. This step is essential to soften the walnuts.
5. Changing the water: Remove the walnuts from the water and discard the boiled water. Repeat this process 5-6 times. This technique will help remove the bitterness from the walnuts and make the jam more flavorful.

Preparing the syrup:
6. Preparing the syrup: In a separate pot, prepare a syrup from 3 cups of water and 1 kg of sugar. Mix well and let it boil over high heat. Check the consistency of the syrup; it should not be too thick, but rather have a slightly fluid consistency.
7. Adding the walnuts: Once the syrup is ready, add the boiled and drained walnuts. Let it boil together until the syrup thickens and becomes more consistent.

Finishing the jam:
8. Flavoring: Add the lemon juice, lemon salt, and vanilla sugar. These ingredients will not only enhance the flavors but also contribute to the preservation of the jam.
9. Boiling: Let the jam boil for a few more minutes, stirring occasionally to prevent sticking to the bottom of the pot.
10. Cooling: Turn off the heat and let the jam cool slightly before transferring it to jars.

Preserving:
11. Jar filling: Use clean, dry jars. Fill them with jam, leaving a little space at the top.
12. Sealing: For good sealing, boil the jars in a water bath for about 15-20 minutes. This step is crucial to prevent the jam from fermenting.

Serving suggestions:
Green walnut jam pairs perfectly with a slice of goat cheese or creamy yogurt. It can be used as a filling for cakes or to add a splash of flavor to a fruit tart. You can also add it to nut and seed mixes for an energizing snack.

Frequently asked questions:
- Can I use smaller walnuts? Smaller walnuts can be used, but the boiling time may differ. Check their consistency along the way.
- How can I tell if the jam is well cooked? The syrup should be slightly viscous, and the walnuts should be soft but not mushy.
- Can I add other flavors? Yes, you can experiment with cinnamon or a few cloves for an extra flavor boost.

Nutritional values (per 100g):
- Calories: 250 kcal
- Protein: 1g
- Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g

Green walnut jam is not only a delicious recipe but also an excellent way to preserve the taste of summer. I encourage you to try this recipe next weekend, share it with your loved ones, and enjoy every sweet and aromatic spoonful. Enjoy your meal!