Jupiter’s Nuts

The Magical Mystical Black Walnut - a work in progress.

Black Walnut Preserves:

Get a mess of them when they are very immature, just the size of the last phalange of your thumb (so, tip and 1/2 a knuckle). Rinse off then cover with water. Change the water twice a day for 10 days. On the 11th, put them in a large pot cover with water and bring to a boil. Lower the heat and just let them simmer until a skewer slides easily through them but they are still firm. Some people pour off this water and start again with fresh. I use the simmer water in the recipe. Pierce each fruit through the center, return to the pot, bring up to a boil again then drop down to a simmer and add a sweetener. I use cane sugar, honey is good but takes a bit, you know. You want a fairly sweet syrup because the mantle is bitter and the rind does have a faint iodine flavor. Add some thin slices of lemon and some spice. I’m crazy for cardamom so that’s my go to. Nuts should be tender yet hold their shape well. If they start to become grainy, get them away from the heat! They are done! Add some tincture of something you like, most people use vanilla (extract) but lots of flavors suit. Put nuts in clean jars, cover with syrup and cold bath can them. Serve sliced with cheeses and meats or apparently, dice and add to breads or pasta dishes?

You will end up with gallons of walnut water. The first couple of pour offs I usually dump as it doesn’t seem to be quite as strong spirited as the darker pour offs. A couple look like a nice brewed tea color. I usually set them aside for the animals - free choice next to fresh water. The darker end pours I save as a tint or spray against worms and caterpillars in the garden. If you pour the strong stuff on the ground, all of your worms will crawl to the surface! Don’t dump it near aquatic life!