Walnut jam

Name: Walnut jam - Renata A.
Ingredients: 230 suitable nuts / 200 large nuts 1.5 kg sugar 700 ml water juice of one lemon 1 sachet vanilla sugar

Green walnut jam is made with walnuts harvested at the beginning of June, before the shell is fully formed. It is a simple recipe in terms of steps, but cleaning the walnuts requires a bit of patience and good gloves. The green part stains the skin very strongly, even when using multiple pairs of gloves. After the walnuts are cleaned and blanched, the preparation of the jam proceeds without difficulties. The quantity below yields about 5 jars of 400 g each. Quick info Total time: starts the day before; the exact time depends on how long the walnuts soak Preparation time: overnight for soaking, then 2-3 hours in lemon water and the time needed for cleaning and blanching Cooking time: about 30-45 minutes, depending on how quickly the syrup thickens Servings: about 5 jars of 400 g Difficulty: easy to medium Recipe type: homemade jam made from green walnuts Ingredients 230 medium green walnuts or 200 large green walnuts 1.5 kg sugar 700 ml water Juice of one lemon 1 packet of vanilla sugar The juice of the lemon is used partly for the water in which the walnuts soak, and the rest is added to the syrup towards the end of boiling. The quantity of walnuts can be calculated based on their size: for larger walnuts, approximately 200 pieces are sufficient. Preparation method 1. Place the walnuts in cold water and let them soak until the next day. This step softens them and makes cleaning easier. 2. The next day, clean each walnut of the green part. For this step, it is advisable to wear gloves and preferably work under running water. The walnuts stain the skin very strongly, and black marks can last for several days. 3. As you clean them, place the walnuts in a bowl with cold water and the juice of half a lemon. Let them sit in this water for 2-3 hours. 4. Prepare for blanching. Put a pot of water on the stove and wait for it to boil. Add the walnuts and let them boil for a few moments. Turn off the heat and let the pot sit for 10-15 minutes. 5. Drain the walnuts, change the water, and repeat the same operation two more times. In total, the walnuts are blanched three times, using fresh water each time. After the last blanching, drain them well. 6. In a pot, combine the 700 ml of water and sugar. Let the mixture boil until the syrup begins to thicken. 7. Add the walnuts to the syrup. Boil them for 10-15 minutes on low heat, then increase the flame and continue boiling until the syrup thickens well. 8. When the syrup is thick enough, add the remaining lemon juice. Let the jam boil for a few more moments. 9. Remove the pot from the heat and stir in the vanilla sugar. 10. Pour the hot jam into clean, dry jars. Screw the lids on tightly, then turn the jars upside down on a metal tray. Leave them like this to seal. 11. Once cooled, the jars can be turned upright and stored. Why I make the recipe often Green walnut jam has a unique taste and is one of those preserves that are prepared only during a short period of the year when the walnuts are still green. The recipe does not require many ingredients, and after cleaning and blanching, the walnuts can be boiled directly in the syrup. The quantity obtained is suitable for a few jars, without needing a very large pot or an excessive amount of sugar. Tips Choose green walnuts harvested at the beginning of June, before the hard part of the shell is fully formed. If the walnuts are too mature, they will not clean as easily, and the texture of the jam will not be the same. Wear gloves throughout the cleaning process. It is helpful to clean the walnuts under running water, as the green part immediately colors the skin and utensils with which it comes into contact. Do not skip the lemon water. The walnuts should soak for 2-3 hours in cold water flavored with lemon juice before blanching. Blanching is done three times, each time with changed water. After the walnuts boil for a few moments, the pot is removed from the heat and left for 10-15 minutes before changing the water. At first, the syrup is boiled together with the walnuts on low heat. After 10-15 minutes, the flame can be increased so that the jam reaches the desired consistency. The jars must be clean and dry before filling. The jam is poured into them while still hot, then the lids are tightened well and the jars are turned upside down. Substitutions There are not many suitable substitutions for this recipe. Sugar forms the syrup, and lemon juice is used both for soaking the walnuts and for balancing the sweetness and thickening the syrup. Vanilla sugar can be omitted if you do not have it, but in the original version, it is added at the end, after the pot is removed from the heat. The suitable walnuts can be replaced in number with approximately 200 large walnuts. It is important that they are green and do not have a fully formed hard shell. Variations The quantity can be adjusted based on the size of the walnuts, keeping the proportion between walnuts, sugar, and water. For the presented version, 230 medium walnuts or 200 large walnuts, 1.5 kg of sugar, and 700 ml of water are used. Another difference may occur during boiling. The jam may require a little more or less time until the syrup thickens, depending on the pot and the intensity of the flame. The steps remain the same: boiling on low heat for 10-15 minutes, then continuing to boil on higher heat. Serving ideas Green walnut jam can be served directly from the jar in small portions, as it is very sweet and has a thick syrup. It is suitable for meals where homemade jams are served and can be placed in a small bowl alongside other sweet dishes. Frequently asked questions When are walnuts harvested for jam? Walnuts are harvested at the beginning of June, before the shell is fully formed. At this stage, the green part can be cleaned, and the nut remains suitable for boiling in syrup. Why do my hands turn black when I clean walnuts? The green part of the walnuts contains substances that strongly color the skin. Therefore, it is recommended to wear gloves and clean the walnuts under running water. Even with gloves, stains can occur if they break or if water gets inside. Why are walnuts blanched three times? Repeated blanching is part of preparing the walnuts before boiling them in syrup. Each time, the walnuts are left to boil for a few moments, then 10-15 minutes in hot water. The water is changed each round, and the operation is repeated three times. How long does the jam boil after the walnuts are added? The walnuts are first boiled for 10-15 minutes on low heat. After that, the flame is increased and the jam continues to boil until the syrup thickens well. The exact duration may vary, so the consistency of the syrup is important, not just the time. How many jars does this quantity yield? The presented recipe yields approximately 5 jars of 400 g each. Nutritional values The values are approximate and may vary depending on the exact quantity of walnut left after cleaning and how much syrup reduces. For 100 g of jam: Calories: approximately 280-320 kcal Carbohydrates: approximately 65-75 g Proteins: approximately 2-3 g Fats: approximately 2-4 g Fiber: approximately 1-2 g The majority of the energy value comes from the sugar used for the syrup. The walnuts contribute with fats, proteins, and fiber, but their proportion differs depending on the size of the walnuts and the amount of syrup that reaches each jar. Storage and reheating The jars should be stored closed, in a cool, dark place, after they have completely cooled. It is important that the jars and lids are clean and dry, and the jam is poured hot and sealed well. After opening, the jar should be kept in the refrigerator and consumed within a reasonable time. Green walnut jam does not need reheating. If the syrup seems thicker after storage, it can be left for a few minutes at room temperature before serving.

Walnut jam

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