Walnut jam — the secret of the green walnut
Forty days of water, seven days of lime, three times on the fire — Ordubad's most laborious jam.
Walnut jam is made from green walnuts whose shells have not yet hardened — in the first two weeks of June, when a needle pierces the nut with ease. Miss the moment, and the shell hardens and the year is lost.
The preparation takes longer than the jam itself: the walnuts are peeled and kept in water for 7–10 days, with the water changed every day, to draw out the bitterness; then they are kept in lime water to hold their shape; then rinsed again and boiled several times. Only then do they go into the sugar syrup — cooked with cloves and cardamom, in three stages.
The result — whole walnuts, black-green and glossy, soft inside. In Ordubad, walnut jam is served to the most honoured guest: one walnut, one spoonful of syrup, one glass of tea. This is the most requested kind in the "jam selection" of our chests.
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