Hatay Walnut Jam Product Description and Distinctive Features: Hatay Walnut Jam is made by harvesting unripe (green) walnuts before their shells harden, removing their outer shells, soaking them in lime cream, and subjecting them to alternating hot and cold water treatments. The walnuts are then sweetened with syrup. The lime soaking process gives the jam a firm texture. Adding cloves during the final syrup stage imparts a distinctive clove fragrance. In Hatay Walnut Jam, the outer layer of the walnuts appears dark black, the inner flesh shows various shades of brown, and the seed core is also dark black. The jam contains between 64% and 68% fruit, with a pH level ranging from 5.75 to 5.85 and a Brix value between 73% and 76%. The history of Hatay Walnut Jam goes back many years and holds a special place in the culinary traditions of Hatay. To remove the natural bitterness from the walnuts used, they need to be soaked in water for 20 to 30 days. Furthermore, the syruping process takes about 5 days to complete. Producing Hatay Walnut Jam requires skillful walnut selection, careful preparation, precise lime soaking, and meticulous syruping, making it a lengthy and detailed procedure. Because of these factors, the jam is strongly connected to its geographical origin and renowned reputation. Production Method: The production of Hatay Walnut Jam typically involves five main steps. In the first step, walnuts grown within the designated geographical region are harvested at the optimal time for jam making. This usually occurs between the last week of May and the first week of June. However, the walnuts used for Hatay Walnut Jam are picked while still unripe (green) and before their shells become hard. During the second step, the thin outer shells of the walnuts are carefully peeled off, and 2 to 4 holes are pierced in various spots using a fork. This process helps the lime cream and syrup to better penetrate the walnuts’ interior. The pierced green walnuts are then soaked in fresh drinking water for 20 to 30 days to remove their bitterness, with the water being changed regularly throughout this period. In a separate container, lime cream (Ca(OH)₂) is prepared by mixing unslaked lime (CaO) with approximately 10% weight/volume water and letting it sit for one day. After resting, the excess lime particles settle at the bottom, and the clear liquid on top is collected as lime cream. In the third step, the green walnuts with reduced bitterness are soaked in lime cream for approximately 24 hours. This lime soaking process hardens the walnuts, preventing them from becoming soft during the boiling phase. Afterward, the walnuts are rinsed thoroughly with drinking water to remove any residual lime. The fourth step involves a shock treatment, where the green walnuts are first submerged in boiling water for 5 to 10 minutes and then immediately transferred to cold water to halt the cooking process. During the fifth and final stage, the walnuts are sweetened. The syrup is prepared one day ahead by boiling 30 kg of white sugar with 30 liters of water for every 1000 walnuts. The walnuts are soaked in the cooled syrup for 12 to 24 hours, then drained completely—this initial syrup is discarded and not reused. Fresh syrup prepared the day before is poured over the walnuts. On the following day, the walnuts and syrup are placed into a boiling pot, and an additional 200 to 400 grams of sugar is added. This mixture is boiled for 20 minutes, then left to cool together for a day. This boiling and cooling process is repeated three times. During the third boil, a handful of cloves (50-100 grams) is added, two lemons are squeezed into the mixture, and the hot jam is poured into glass jars. The jars are sealed, inverted, and left to cool at room temperature. When prepared this way, Hatay Walnut Jam can be stored unopened at room temperature for up to 3 years.