We need the nuts young, very immature inside, but large, "like adults", these appear in June - mid-end of the month. I was 40, I washed, put in a basin of clean cold water and two days of soaking, changing the water periodically. Then I put a wooden skewer each nut several times and soaked them for another 11 days, changing the water twice a day. The water was brown so we went unnecessary bitterness! Lyrical digression - in many recipes I've read that the nuts can not only chop, but also lard and spices (cloves, for example) and soak it in this form. Next time I will try.

Then I thinly cleansed each nut, cutting off at the base of a thick cloth. Hands, of course, was yellow, what to do))). Cleaned nuts I threw into the water with citric acid (1 tsp per 1.75 l of water).

And soaked for another day.

Then I proverila nuts 20 minutes in this solution of citric acid (that's so brown was the water!) and put aside for another day.

Leaked after one day, the solution and washed in running water. Made a syrup (3 cups sugar in large (270 ml) + glass of water), added nuts, spices (cinnamon and cloves), I proverila 10 minutes and left in syrup for a day to be fed.

Through the day I proverila nuts another 30 minutes and rolled into a sterilized jar - it turned out exactly litre! In the comments to other recipes I've read that this jam can not roll, it is so worth it in the closet and not spoiled. Don't know haven't checked, but I believe) More comments "after the fact": of the syrup next time do a little more - about a third. Remove the nuts and boiled the syrup thicker.

Another bonus to open a secret: if you take ice cream cultivar "Creme brulee" and pour it in this jam... you get the real taste of Coca-Cola! This is what Coca-kolwiki hiding from us!))) And if anyone has experience cooking this jam (without lime), please share your experiences in the comments! Within a week's time to pluck from the branch the new young nuts and cook a new batch of jam taste even better and more magical then)