Confiture de Noix Vertes

• 1 kg/2¼ 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.