Green Walnut Preserves
|Fresh green walnuts||50|
|Water||2 Cup (32 tbs) (adjust quantity as needed)|
|Lime||1 Cup (16 tbs)|
|Citric acid||1⁄2 Teaspoon|
|Whole cloves||1 Teaspoon|
|Cinnamon stick||1 Inch|
Peel the walnuts.
Trim the ends a little.
Place the walnuts and the peels in water to cover.
Leave about six to eight days until they darken.
Prick the walnuts in several places with a fine skewer.
This will help eliminate the bitterness and later help to absorb the syrup.
Dissolve the lime with water.
Stir in the walnuts and add enough water to cover.
Stir frequently over the next twenty-four hours.
Then rinse the nuts several times under running cold water.
Measure the sugar and use the ratio of two cups water to one cup sugar, combine in a saucepan.
Boil for ten minutes.
Add walnuts to the syrup and leave for twenty-four hours.
Then boil the syrup separately two times.
Cool and add the walnuts.
The third time, boil the syrup, citric acid and walnuts together until the syrup thickens.
To know when syrup is thick enough, pour 1/2 teaspoon syrup into a small plate.
If you run your finger through it, syrup should separate.
Add cinnamon and cloves.
Boil a few minutes.
Cool and fill preserve jars.