This rich, labor-intensive preserve is made by carefully leaching the bitterness from unripe green walnuts and flavoring them with cloves and cinnamon. Its dark color and intense aroma make it a favorite for special occasions.
Wearing gloves, pierce the skins of the green walnuts with a fork. Soak them in water for several days, changing the water daily to remove the bitterness.
Combine the drained walnuts, sugar, cloves and cinnamon stick in a pot. Cook over low heat for a long time, stirring occasionally.
When the syrup thickens and the walnuts turn dark, remove the cloves and cinnamon stick. Important: Drop a little syrup onto a plate; it is ready when it leaves a trail.
Fill sterilized jars with the boiling preserves and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Wear gloves when handling green walnuts; they can stain your hands and countertop dark. After piercing the skins, soak the walnuts in water for several days, changing the water daily. Allergens: contains walnuts (tree nuts). Fill sterilized jars with the boiling preserves and store them in a cool place.
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