The benefits of green walnuts are undeniable, because they contain many vitamins, micro and macro elements.
Jams, sauces, alcoholic drinks, medicinal tinctures with alcohol and honey are prepared from green walnuts. Pre-orders for green walnuts are left to gardeners as early as May, sometimes they are sold in small batches at local markets.
Jam from young walnuts is the most common in Armenia, and it has long been known about it in Southern Europe. It has an unusual taste and great benefits.
To make jam, milky ripe walnuts are taken when the shell has not yet hardened. To check, a green walnut is pierced with a wooden skewer or a toothpick – if the walnut is pierced easily, then jam can be made from it. Usually walnuts are in this state in mid-June – early July, depending on the climate and variety.
For jam, green fruits of the same size are collected, without damage and stains.
The first step is to peel the walnut from the top layer of green peel. This can be done with a knife or a potato peeler, but be sure to use gloves, since the iodine and juglone, which are contained in the green peel, are quickly eaten and practically not washed off. For the same reason, the place of cleaning is covered with a film and a pan is used, which is not a pity. To clean a young green walnut for jam in large volumes, a green walnut cleaning and peeling machine is used. Thanks to the hard brushes, it is well suited for these purposes, making cleaning easier and faster.
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