Green Walnut Jam / Preserves

Link to the full recipe with proportions and tips
foragerchef.co...
More on green black walnuts in general
foragerchef.co...
Not exactly a jam as most people will imagine, green walnut jam is a traditional preserve of unripe, green walnuts (black walnuts here) preserved in syrup. It's a fascinating traditional preserve in that you get to eat the entire nut, husk and all, before the shell forms on the inside. If you've ever tried pickled walnuts and thought they tasted terrible (I did) try this.
The texture is better than pickled walnuts as the sugar syrup penetrates them as the sit in the jar, candying them in the process. Serve it with a little glass of brandy or cheese after dinner. One of the coolest things I've ever made with black walnuts!

[@virginiahamamelis3804]

I just cracked open the jar I made of these last summer and wow this is also one of the coolest things I've ever made! I really love this flavor. I've had these before, storebought, but this is way more flavorful. Thanks so much for sharing this recipe!

[@MaX936well]

Awesome, would have never known!

[@Maria-Aus]

This is fantastic thank you! I was looking for a black walnut recipe of this as in Greece we use English walnuts for preserves. Thank you!

[@cherbee2460]

So interesting! I've got these black walnuts falling on my deck every day. I wonder how I can get up in the tree to pick the young ones! Thanks for the recipe!

[@austenhead5303]

The traditional recipes from eastern Europe will be for Juglans Regia, or the English walnut. Black walnut is a New World species, so not quite right, though I imagine it's probably close enough.

[@foragerchef4141]

Yes that’s correct. Sorry if I misspoke! 😀

[@rekaszilagyi8895]

This is really cool! I've tasted it in canned form, it was a gift from Greece, so delightful it was. Do you think we can make ut with honey?

[@qfason5836]

Thank you for this! All the tutorials I’ve seen use lye which I am hesitant to do but wondered if the texture would be okay without it.

[@haruhana1743]

aw I need this a month ago

[@NanaMoreno-xr4ew]

Can you make walnut jam without saffron

[@fromp2u]

That is just super cool! Walnut time is now.... Will have to give this a try. Question... You mentioned pickled Walnuts... I've tried making these a few times without much success. Any chance you could share your method?

[@foragerchef4141]

I don’t have a method. I’ve made different recipes for them and even ordered different commercial brands. They all suck imo.

[@fromp2u]

@@foragerchef4141 guess I'm not alone then lmao ;-) will give these a try for sure!

[@paleoanonymous9026]

I just finished up a bach...what's the purpose of turning the jars upside down?? Thank you for the recipe.

[@magdalena-ug2sl]

Hi, it's to sterilize the air in the pot• When the air traffic through the hot jam it's sterilized

[@AmandaPanda87]

If you forgot to peel before fermentation is it too late to do it after the fact?

[@foragerchef4141]

No you can do it. Remember you need to pierce them too. Leave them in the water for a week after peeling.

[@AmandaPanda87]

Sure, I had already cut them in half after I placed them in water. So I hope that's OK

[@foragerchef4141]

@@AmandaPanda87 you don’t cut them in half though, they’re left whole, as you can see in the video. It will still work but they could dry out a bit.

[@carolynlouise8659]

❤️

[@createthiscom]

whoa

[@foragerchef4141]

Green Walnut Jam: foragerchef.com/green-walnut-jam-preserves/

[@SG-ce7ji]

❤❤❤❤

[@foragerchef4141]

Lots more ideas: foragerchef.com/cooking-with-green-walnuts/

[@Nana-iv3qw]

This is Greek jam, neither Armenian nor Georgian

[@foragerchef4141]

It’s all of them.