Confiture de Noix Vertes

Green walnut jam

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1 kg/ lb green walnuts (unripe nuts with no shells inside the husk)
  • 1 kg/

Method

Collect the walnuts on 17th June, one week before the feast of Saint John. Pierce the skins with a needle and soak the walnuts for 9 days, changing the water every day.

Make a syrup with the sugar and water, add the walnuts and boil like jam until it reaches setting point. Pour into jars, cool and seal.