A labor-intensive, valuable jam where unripe green walnuts are carefully prepared to remove their bitterness and enriched with cloves and cinnamon. With its dark color and intense aroma, it's a favorite at special tables.
Wearing gloves, pierce the skins of the green walnuts with a fork, then soak in water for several days, changing the water daily; this removes the bitterness.
Combine the drained walnuts with sugar, cloves, and a cinnamon stick in a pot, and cook over low heat for a long time, stirring occasionally.
Once the syrup thickens and the walnuts turn a dark color, remove the cloves and cinnamon. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: Green walnuts should be handled while wearing gloves, as they can leave dark stains on your hands and the counter; after piercing the shell, they should be soaked in water for a few days, changing the water daily. Allergen: contains walnut (tree nut). Fill sterilized jars with the boiling jam and store in a cool place.
If you leave the walnuts in lime water for one more night, the color turns darker and glossier; this step is optional but noticeably improves the result.
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