Are the walnuts in the jam hard or soft?

After long cooking they become soft and tender you can eat the whole walnut. The shell softens and is edible; the nut inside is jam-like. If they are still hard, the jam may not have been cooked long enough or the walnuts may have been too mature.

Does Walnut Jam taste bitter?

It can have a slight tannic, bitter note from the green walnut skins that is normal and part of the character. The sugar syrup balances it, so the overall taste is sweet with a bitter edge. If you find it too bitter, eat it with cheese or bread to soften the effect.

Why is the syrup so dark?

The syrup turns pitch black naturally. As the green walnuts are boiled in the heavy sugar syrup, the residual iodine and natural tannins in the nuts react with the heat and sugar, turning both the walnuts and the thick syrup a glossy, beautiful black color.

Walnut Jam

Walnut jam is made from whole young (green) walnuts cooked in syrup until dark and sweet. It is a prized Azerbaijani preserve, often served with tea or cheese.

What is Walnut Jam?

Walnut jam (ceviz mürəbbəsi) is made from whole young walnuts harvested when the shell is still soft and green simmered in sugar syrup until they turn dark and the syrup thickens. The process takes time; the result is a distinctive, slightly tannic-sweet preserve. It is a luxury jam in Azerbaijan and is served with tea or with white cheese on the tea table.

How do you eat Walnut Jam?

Eat a small spoonful with tea, or spread a little on bread. It is also classic to eat it with a bite of white cheese the salty cheese and sweet, nutty jam pair well. One or two walnuts per serving is enough; it is rich and intense.

How are the walnuts prepared for the jam?

Young walnuts are picked when the shell is still soft (usually in late spring or early summer). They are often pricked or soaked to help the syrup penetrate, then simmered in sugar syrup in several stages over days so they darken and soften without falling apart. Lemon or spices (cloves, cinnamon) may be added. The syrup becomes thick and dark.

The 15-Day Preparation Ritual

Making authentic walnut jam is considered one of the most difficult culinary tasks in Azerbaijan. It is not just about boiling fruit; it is a chemical process. The green, unripe walnuts contain high levels of iodine and are incredibly bitter. To make them edible, they undergo a grueling 15-day preparation process. They are pierced with a needle multiple times, soaked in cold water for a week (with the water changed twice a day), and then submerged in a solution of quicklime (calcium hydroxide) for several days. This lime bath gives the walnuts their signature firm, slightly crunchy exterior while the inside becomes soft and jammy.

The "Black Diamond" of the Tea Table

Because of the immense labor required to make it, Walnut Jam is often referred to as the "black diamond" of the Azerbaijani tea table. It is the most expensive and prestigious preserve you can offer a guest. A single jar represents weeks of hard work and dedication by the hostess.

Ingredients

Young green walnuts

Sugar

Water

Optional: lemon, cloves, or cinnamon

Frequently asked questions

Are the walnuts in the jam hard or soft?: After long cooking they become soft and tender you can eat the whole walnut. The shell softens and is edible; the nut inside is jam-like. If they are still hard, the jam may not have been cooked long enough or the walnuts may have been too mature.
Does Walnut Jam taste bitter?: It can have a slight tannic, bitter note from the green walnut skins that is normal and part of the character. The sugar syrup balances it, so the overall taste is sweet with a bitter edge. If you find it too bitter, eat it with cheese or bread to soften the effect.
Why is the syrup so dark?: The syrup turns pitch black naturally. As the green walnuts are boiled in the heavy sugar syrup, the residual iodine and natural tannins in the nuts react with the heat and sugar, turning both the walnuts and the thick syrup a glossy, beautiful black color.