Walnut jam or walnut preserve, grandma’s recipe (even if jam is typically for citrus). A few years ago we went on holiday to France and there I tasted walnut jam for the first time — a sweet and delicious walnut cream that seemed to melt in the mouth. Since then I’ve always wanted to try making walnut jam at home, and for one reason or another I kept postponing it. A few days ago, however, I saw shelled walnuts on sale, bought them and before my children could see and devour them, I turned them into one of the best jams there is: walnut jam, or as my children call it, walnut marmalade.

Walnut jam is lactose-free and gluten-free, it can replace common spreadable creams, it is good on bread, on crostini, it is excellent with cheeses and it is also perfect for making walnut puff pastry braids. If you want to follow me in the kitchen, I’ll explain how to make walnut jam and you’ll see that you won’t be able to resist its delicious flavor, but first I remind you that if you want to stay updated on my recipes, you can follow my page Facebook and my profile Instagram.

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 20 Minutes
Cooking methods: Stovetop
Cuisine: International
Seasonality: All seasons

Ingredients to make walnut jam

2 cups (about 9 oz) walnut kernels (walnuts already shelled)
3/4 cup (about 5.3 oz) granulated sugar
1/3 cup (about 2.4 fl oz) water

Tools

Baking sheet
Blender / Mixer
Pot

Steps

Gather the walnut kernels on a baking sheet and toast them at 356°F for 10–15 minutes, or until they take on color and you can smell their aroma. Be careful and watch them the whole time, because they burn in an instant. Then remove from the oven and let cool. Remove any loose skins that may have come off and place the walnuts in the blender jar; blend until you get a fine meal.
Combine the water and sugar in a small pot and bring to a simmer over low heat.
As soon as the sugar has dissolved, add it to the walnut meal, mix, cook for another 2–3 minutes while stirring frequently, then turn off the heat. Let cool and enjoy.
The jam keeps well in the fridge for about ten days. To make preserves for longer storage, after sterilizing the jars, remove them from the pot with tongs and place them mouth-up on a clean cloth.
Immediately fill them with the very hot jam, being careful not to burn yourself, close them tightly and let them boil again for about ten minutes, completely covered with water. Let cool in the same pot, then remove them and press the lid: if a vacuum has formed, the preserve has been successful and the product will keep perfect for 6 months.
I made a small quantity, so I did not complete the preserving step.
If the jam seems too firm when cold, you can add a little water and return it to the stove.