Walnuts
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Walnut konfіtura* (preserve) is an age-old delicacy. This "black jam" was known throughout all the lands that once formed part of the Ottoman Empire, from the Caucasus to Greece. Armenian merchants brought the recipe to Europe. Folk wisdom holds that green walnuts should be gathered before the feast of Ivan Kupala. The nuts must be on the smaller side, carry a citrusy fragrance, and be nice and juicy. This preserve recipe is a true culinary heritage, passed down from generation to generation.
Ingredients
- 1 kg green walnuts
- 1 kg sugar
- juice of one lemon
Preparation
- Peel the walnuts and prick them all over with a toothpick (they should feel soft).
- Soak in water for three days, changing the water twice a day.
- Cover the walnuts with sugar, add a glass of water, and leave overnight.
- In the morning, remove the walnuts and simmer the syrup for 20 minutes.
- Add the walnuts back in and pour in the lemon juice. Cook over low heat for 20 minutes. Leave overnight.
- On the second day, cook again for 20 minutes and leave until the following day.
- On the third day, cook for a final 20 minutes, then pour into a sterilised jar.
*konfіtura — jam, preserve