Green walnuts: An autumn harvest staple for boosting health

Green walnuts are a treasure trove of valuable compounds that we especially need during the autumn and winter when our bodies may feel weaker. Now is the best time to harvest unripe fruits, so don’t miss the opportunity to prepare these beneficial preserves.

Our ancestors knew about the beneficial properties of green walnuts. Previously, unripe walnuts were used to prepare medicinal tinctures and juices, sometimes fried in honey. I prefer to prepare green walnuts in syrup. You need them to boost your health during autumn and winter.

Green walnuts are a vibrant source of vitamin C, which strengthens the immune system, protects against colds, and combats the harmful effects of free radicals. Free radicals accelerate the aging process and the development of cardiovascular diseases and cancers. Green walnuts also provide a solid dose of B vitamins, essential for adequately functioning the nervous system.

Green walnuts contain many valuable micro- and macro-elements, including iodine, which is necessary for the proper functioning of the body, especially the thyroid gland. They are also rich in easily absorbable fatty acids, essential oils, and tannins. The latter has an astringent effect on the mucous membranes of the digestive tract, helping to prevent diarrhea.

Green walnuts are best picked in June and July. They should be green, soft, and suitable for processing when juice leaks out after being pierced with a toothpick. Remember that gloves are an excellent way to prevent staining your hands with intensely pigmented and hard-to-remove juice when working with green walnuts.

Ingredients:

• 1 lb green walnuts
• 1 lb sugar
• 1 cup of water
• 1 vanilla bean
• 1 cinnamon stick
• 5 cloves

Preparation:

1. Wash the green walnuts, pierce them with a toothpick, and remove the ends.
2. Cover them with water and set aside for 24 hours.
3. After 24 hours, rinse the walnuts, put them in boiling water, and cook for 5 minutes. Remove from the stove and set aside for 1 hour. Rinse them with a strong stream of cold water.
4. Cover the walnuts with cold water and set aside for 12 hours. After this time, rinse them again and set them aside for another 12 hours. Repeat this process for two weeks until the walnuts stop colouring the water.
5. Prepare the syrup from the listed ingredients. When it starts to boil, add the walnuts and simmer over low heat for about 45 minutes.
6. Place the prepared jam into jars and pasteurize.