You can learn how we make Saint John's nuts the quickest way by watching our video that we prepared for you:
How Saint John's Nuts are Made:
The base is the walnut. But it's not the walnut you know from Christmas cookies, but rather a whole green, unripe nut that you can see abundantly on walnut trees in spring and summer. As the name suggests, these nuts are harvested at the end of June around the feast of Saint John the Baptist (June 24), but due to the whims of recent weather, it is not uncommon for us to go for the nuts as early as the end of May.
After harvesting, each nut must be pierced at least twice with a metal needle, depending on the size of the nut. The pierced nuts are placed in a vat of water, which we must change daily for clean water for a period of 2 - 3 weeks. This way, we get rid of the unpleasant bitterness.
Then comes the sweetening of the nuts. It is a slow process during which we gradually replace the water in the nuts with sugar syrup. We gradually thicken it until, after several weeks, the desired density is achieved and the nuts no longer absorb more sugar. Finally, we fill the jars, pour in the spiced syrup, and seal (pasteurize) them. We also add a drop of glucose syrup to the final syrup to prevent the syrup from crystallizing, so you don't have to dig the nuts out of a solid sugar mass.
As you can see, making the nuts involves a lot of work, but the result is worth it. This is evidenced not only by successes in domestic and international competitions but also by their popularity among customers and chefs.
A Bit of History:
Saint John's nuts are a forgotten and rediscovered old delicacy, with recipes appearing in cookbooks as early as the 19th century. We have a recipe from one such book. We have slightly modified it and adapted it to modern times, but the taste remains original.
Although the recipe is this old, Saint John's nuts were a common treat even in the 1950s and 60s. We still meet people who remember them well from their youth, when their mothers or grandmothers made them every summer from green nuts. At that time, they were also one of the components of fruit compote, which could commonly be found on the shelves of socialist stores. People often confuse the nuts with walnut liqueur, which is also made from unripe nuts, but instead of being soaked in water and syrup, they are preserved in alcohol, where the bitterness is welcome.
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