Making traditional Azerbaijani walnut jam involves a few steps, starting with harvesting the walnuts. Here's a step-by-step guide on how to harvest walnuts and make walnut jam in a village setting:
Harvesting Walnuts:
Walnuts are typically harvested in the late summer or early fall when the outer husks start to split open, revealing the hard shells inside.
Gather fallen walnuts from the ground, or use a long pole or stick to shake the branches gently, causing the ripe walnuts to fall.
Collect the walnuts in baskets or buckets, discarding any damaged or rotten ones.
Preparing the Walnuts:
Remove the outer husks by hand, wearing gloves to protect your hands from the staining juice.
Rinse the walnuts thoroughly under running water to remove any remaining husk residue.
Spread the walnuts in a single layer on a clean, dry surface, such as a tray or a drying rack.
Allow the walnuts to dry in a cool, well-ventilated area for about a week or until the shells become hard and dry.
Cracking and Shelling the Walnuts:
Once the walnuts are dried, use a nutcracker or a hammer to crack the shells carefully, avoiding crushing the kernels inside.
Remove the walnut kernels from the shells. You may need to use a small pick or a nut pick to extract the kernels fully.
Preparing the Walnut Jam:
Measure the desired amount of walnut kernels you want to use for the jam recipe. Typically, you'll need around 1 kilogram (2.2 pounds) of shelled walnuts for a batch of jam.
Grind the walnut kernels into a coarse or fine powder, depending on your preference. You can use a food processor or a grinder to achieve the desired consistency.
In a large pot, combine the ground walnuts with an equal amount of sugar. For example, if you have 1 kilogram of ground walnuts, add 1 kilogram of sugar.
Mix the walnuts and sugar well until they are thoroughly combined.
Place the pot over low heat and cook the mixture, stirring continuously to prevent it from sticking to the bottom.
Continue cooking and stirring until the mixture thickens and reaches a jam-like consistency. This process can take several hours, so be patient.
Store the walnut jam in a cool, dark place, such as a pantry or cellar.
The jam will continue to develop its flavors over time, so it's recommended to let it mature for a few weeks before consuming.
Serve the walnut jam with bread, toast, or use it as a topping for desserts. It's a delightful accompaniment to cheese as well.
Remember, traditional recipes may vary from region to region and family to family, so feel free to adapt the process and ingredients based on your preferences and local traditions. Enjoy your homemade Azerbaijani walnut jam!
#walnutharvest #walnutjam #villagewoman
3 июл 2023
