Confiture de Noix Vertes

Green walnut jam

Preparation info
    • Difficulty


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By Pierre Koffmann

Published 2012

  • About


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


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.