The so-called nuts milky-wax ripeness (rather large, gathered roughly 25 Jun) need a good wash, cover with water and soak for two days. Water change 2-3 times a day, so goes the bitterness.

Then you need to clean the nuts from the green skins. This helped me a knife for cleaning of potatoes and a pair of gloves, without gloves, hands would be black. In addition, take care of tablecloths and oilcloth from getting juice from the nuts, wash and then unreal. Then actively pinned nuts with a wooden skewer or toothpick. At this stage I had to spend about 1 hour and 15 minutes.

Now we need to boil our peanuts in 0.25% solution of citric acid 20 minutes. I used 2l of water and 5g of citric acid (approximately 2 teaspoons). Nuts drain in a colander.

Prepare the sugar syrup (450 ml of water, 2.2 kg of sugar), immersed nuts, bring to a boil and cook for 10 minutes.

After 10-12 hours, bring again to the boil and cook for 30 minutes. At the end of cooking, add 5g of citric acid and vanillin on a knife tip.

Pour into glass jars and pasteurized. Can be squashed. I have not rolled, just closed lids and placed in the refrigerator. Say, and so the jam can be stored for a very long time. I got 2 liters of jam. For reference, in half-liter jar is placed 30-35 nuts.

I confess that I prepared and I tried this jam for the first time. Vkusnogo! My family have appreciated. This time was done strictly according to the recipe, next time sugar will use two times less. As for bitterness, a slight, almost imperceptible bitterness is present, but the taste is not affected. Very tasty and unusual.