Green walnut jam
6 servings
30 minutes
Green walnut jam is a rare and exquisite dessert with a rich history. In Russia and the Caucasus, it is made from unripe nuts, transforming them into soft, aromatic treats with a rich flavor using special technology. Through prolonged soaking and cooking in syrup with lemon juice and cloves, the nuts acquire a delicate texture and spicy sweetness with a hint of citrus. This jam is valued for its unusual combination of flavors—both tart and sweet with spiciness. It is served with tea, used as a filling for pastries or added to desserts to give them depth and sophistication. Such jam not only delights the palate but is also considered healthy—green walnuts are rich in vitamins and trace elements, making it a true treasure of health.
1
Remove the outer green shell from the unripe nuts and soak them in cold water for two days, changing the water three to four times a day.
- Walnuts: 100 g
2
Then, drain the water and soak the nuts in lime water for 24 hours, stirring them frequently.
3
After that, rinse the nuts with cold water, poke each nut in several places with a fork, and soak them again in cold water for 2 days.
4
On the 6th day, take the nuts out of cold water, dip them in boiling water, and boil for 10 minutes, then drain in a sieve.
- Walnuts: 100 g
5
Mix sugar with 2 cups of water, bring to a boil, and remove the foam. Add nuts, cloves, and lemon juice to the syrup, boil again, and remove from heat.
- Sugar: 2 kg
- Carnation: 10 pieces
- Lemon: 1 piece
6
Once the jam cools down, bring it to a boil again. Repeat this three times, then cook until ready.