So, for jam of course, we need nuts - green, such that pierced through by a toothpick. Depending on the location and a different day of June.

My nuts and remove the thin skin. It should be done carefully with gloves. Me in the middle of the gloves began to interfere, and the result - strong color of the iodine on hand for two weeks guaranteed.

Cleaning nuts is the long process time. Then everything easier - fill the nuts with cold water, put the pot in a secluded place, and within 2 days change the water 3-4 times a day. Better to use a stainless steel pan because the enamel pot I wash failed.

After the water is drained, the nuts fill with soda, mix well and place into a private place for 1 day. The nuts must be frequently stirred.

After this procedure, the nuts are thoroughly washed with running water, and there comes the second important moment - pinned each nut with a fork in 3-4 places. Better to do it under water or in the clothes is not a pity to spoil it, because there will be many small trudnosmyvaemye spray. Nuts have become resistant brown color.

Pinned nuts again fill with cold water for 2 days, and just change the water 3-4 times a day.

Well, the day can start cooking this jam. Prepare the jars (the output I got somewhere in the 3.3 l). Drop our nuts in boiling water, keeping it there three minutes (not after boiling, and after dipping, the pot is on the fire). Drain the water and then drop the nuts in boiling water, and one more time (three in total immersion in boiling water). Then cook the syrup - dissolve sugar in 4 cups of water, cook until boiling, place back the nuts, allow to boil and then simmer proverjaem 3 minutes. Turn off the heat, leave for 5 minutes, then bring again to a boil, allow to simmer for 3 minutes, and again leave it for 5 minutes. Cut the lemon (if desired, you can add cloves 10pcs), bring back the nuts to the boil, add the lemon, boil 3 minutes and pour in the banks. Wrap it up until cool. That's all )