Walnut Jam

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By Darren Purchese

Not really a jam as the name suggests but a handy little sauce/compote component to add to your repertoire. Great for desserts or to spread in a cheese toastie, you could use this in a cake or try our ‘Pimped Up Banana & Mango Bread Dessert’.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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1

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Ingredients

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125g walnuts, whole, lightly roasted
500 ml water
90g honey
 salt
1

Place the nuts into a small saucepan and cover with the water. Place over a low to medium heat and simmer until the nuts are very soft, about 20 minutes. Drain the nuts and discard the water, place them into a blender and blitz adding in the honey and salt. Blend until smooth and add a little warm water too loosen if needed. You are looking for a thick consistency. This can be stored in the fridge until needed and will last for up to a week.

 

 

1
0 hours 0 minutes

Place the nuts into a small saucepan and cover with the water. Place over a low to medium heat and simmer until the nuts are very soft, about 20 minutes. Drain the nuts and discard the water, place them into a blender and blitz adding in the honey and salt. Blend until smooth and add a little warm water too loosen if needed. You are looking for a thick consistency. This can be stored in the fridge until needed and will last for up to a week.

 

Recipe Tags honey, walnut