Walnut Jam, Turkish Ceviz Receli, 450g-15.90oz
Original Turkish product from Istanbul – Turkey
Turkish walnut jam, produced traditionally.
Made from best quality Turkish walnuts, collected from Anatolian region.
Green walnut jam sends in a sealed & protected jar.
All orders are shipped via Express Shipping and tracking number is supplied for each order.
Delivery time after shipment:
Europe: 1-2 business days
For U.S – Canada: 2-3 days
For rest of the world: 2-4 days
How to make walnut jam?
Walnut jam is perhaps the most demanding jam to be made from walnuts, which are still raw. If you’ve never tasted it before, “Is it so worth it for a jam?” you might say.
Green Walnut jam, which is different from other jams in both preparation and production stages, is made by placing it in lime cream just like pumpkin jam. You can find lime cream in places that sell construction materials and in herbalists.
FOR HOW MANY PERSONS: 1 large jar
PREPARATION TIME: 15 days
COOKING TIME: 2 hours
Ingredients for Walnut Jam Recipe
- 1 kg unriped walnuts
- 1 cup of lime cream
- 1 kg powdered sugar
- 6 cups of water
- 5 pieces of carnations
- 1 tablespoon lemon juice
Tip of the Walnut Jam Recipe
Remember to use latex gloves the entire time you’re dealing with walnuts. Otherwise, you might have walnut stains on your hands for few weeks.
Cooking Suggestion of Walnut Jam Recipe
If the syrup is not thick enough, you can repeat the last treatment the next day.
How to Make Walnut Jam Recipe?
Peel the raw walnuts so that they are very thin.
In a large jar, put enough drinking water on them.
Let them sit in that water for 2 days, then continue to keep the walnuts in drinking water by changing their water 3 times a day for 7 days.
Put the walnuts you take out of the water in a lime cream for 1 day.
At the end of 1 day, wash the walnuts in 2-3 water and boil them in normal water for about 20 minutes until they soften slightly. Then strain and throw in cold water
Puncture the walnuts with a sharp object (toothpick, skewer) and let the bitter water come out.
Prepare a thick syrup with water, sugar and lemon juice.
Throw the walnuts that you pierced and extract the bitter juice into the sherbet with the cloves.
When the sherbet starts to thicken, remove it from the heat and cover the pan with a cheesecloth and leave it under the sun for 1 day.
The next day, strain the walnut kernels and boil the sherbet again. When the consistency is thickened, add the walnuts. Wait for it to cool.
When the jam has cooled well, put it in jars and keep it in the refrigerator.