TRADITIONAL GREEN WALNUT PRESERVE

Every Macedonian baba has that one recipe she guards like treasure. For mine, it was this one — green walnut preserve. Known locally as слатко од зелени ореви, this delicacy is a symbol of hospitality, patience, and old-world wisdom. The process is long, a bit messy, but the result? Pure magic in a spoon.

We serve it with the traditional way - one dark glossy walnut in syrup, a glass of cold water, and a smile that says: Welcome, you're home.

Green walnut preserve

📝 Ingredients:

  • 100 young green walnuts (picked in May or early June)

  • 1 kg sugar

  • 500 ml water

  • 1–2 lemons, sliced

  • 1 tsp citric acid (лимонтус) or juice of ½ lemon

  • Optional: 5–6 cloves or 1 cinnamon stick

🕰️ Preparation Steps:

1. Choose the Right Walnuts

Use only young, green walnuts that can be pierced easily with a needle. These should be picked before St. Elijah’s Day — typically before mid-June in Macedonia.

👉 Tip: Wear gloves. Walnut juice stains fingers like ink.

2. Peeling and Soaking – The Detox Phase

  • Peel off the green outer layer.

  • Place the peeled walnuts in a large bowl of cold water.

  • Soak for 10 to 14 days, changing the water twice daily.

  • On the last day, pierce each walnut with a fork to help the syrup absorb better.

3. Blanching – Bitterness Removal

  • Boil the walnuts in fresh water for 5–7 minutes.

  • Drain and rinse.

  • Repeat this blanching 3 times total, always using fresh water.

  • This step removes bitterness and softens the texture.

4. Lemon Soak

  • Soak the boiled walnuts in cold water with lemon slices for 2 hours.

  • This helps preserve color and adds a hint of citrus.

5. Making the Syrup

  • Combine 1 kg sugar and 500 ml water in a wide pot.

  • Simmer for 10–15 minutes until it forms a light syrup.

  • Add the walnuts, lemon slices, and optional cloves/cinnamon.

  • Cook on low heat for 45–60 minutes, stirring gently.

  • Skim off any foam.

6. Final Touch

  • Stir in 1 tsp citric acid (or lemon juice) just before turning off the heat.

  • Let it simmer 2 more minutes.

7. Cool and Jar

  • Let the preserve cool for 15–20 minutes.

  • Spoon into sterilized jars while warm.

  • Seal tightly and store in a cool, dark place.

🥄 How to Serve:

Serve one-two walnuts in syrup on a spoon, always with a glass of cold water. It’s tradition, culture, and care served on porcelain.

📌 Notes & Tips:

  • This recipe yields about 3–4 small jars.

  • The preserve will darken beautifully over time.

  • Keeps well for over a year when stored properly.

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