Hatay Walnut Jam Product Description and Distinctive Features: Hatay Walnut Jam is a jam produced by picking unripe walnuts (green walnuts) before their shells harden, peeling off their outer shells, soaking them in lime cream, applying a shock treatment in hot and cold water, and sweetening them with syrup. Due to the lime soaking process, its texture is firm. The addition of cloves in the final stage of syruping gives it a clove aroma. The outer part of the walnuts in Hatay Walnut Jam is dark black, the flesh (middle part) is in shades of brown, and the seed house (central part) is dark black. The fruit content of Hatay Walnut Jam ranges from 64% to 68%, the pH value is between 5.75 and 5.85, and the Brix value is between 73% and 76%. The history of Hatay Walnut Jam dates back in time and holds significant importance in Hatay cuisine. To eliminate the bitterness of the walnuts used in production, they must be soaked in water for 20-30 days. Additionally, the syruping process is completed in 5 days. The production of Hatay Walnut Jam involves expertise in walnut selection, preparation, lime soaking, and syruping, making it a long and laborious process. For these reasons, it is associated with a geographical boundary and reputation. Production Method: The production of Hatay Walnut Jam generally takes place in five stages.In the first stage, walnuts grown within the geographical boundary are harvested at the appropriate time for jam production. The fruits are usually harvested between the last week of May and the first week of June. However, the walnuts used in the production of Hatay Walnut Jam are collected while still unripe (green) and before their shells harden. In the second stage, the outer shells of the walnuts are thinly peeled, and 2-4 holes are pierced in different places with a fork. The purpose of this process is to allow lime cream and syrup to penetrate the inside of the walnut. The pierced green walnuts are soaked in drinking water for 20-30 days to eliminate bitterness, with the water being changed regularly during this period. In another container, lime cream (Ca(OH)2) is prepared. Lime cream is prepared by mixing unslaked lime (CaO) with approximately 10% w/v water and allowing it to rest for one day. After resting, the excess lime settles at the bottom of the container, and the solution left on top is separated as lime cream. In the third stage, the green walnuts with reduced bitterness are placed in lime cream and left for about 24 hours. The lime soaking process hardens the green walnuts, preventing them from softening during the boiling stage. The green walnuts, removed from the lime, are washed with drinking water to remove lime.In the fourth stage, a process called shock treatment is applied, where the green walnuts are first immersed in boiling water, left for 5-10 minutes, and then immediately transferred to cold water. In the fifth stage, the walnuts are sweetened. The syrup is prepared a day in advance. For 1000 walnuts, 30 kg of white sugar is mixed with 30 liters of water and boiled. After soaking in the cold syrup for about 12-24 hours, the walnuts are removed, and the syrup is completely drained. This syrup is not used again. Then, the green walnuts are topped with freshly prepared syrup from a day before. On the second day, the walnuts, along with the syrup, are transferred to the boiling pan. Approximately 200 to 400 g of sugar is added to the syrup, and it is boiled for 20 minutes. The boiled walnuts are left to cool with the syrup for a day. This process is repeated three times. In the third boiling, 1 handful of cloves (50-100 grams) is added to the pan, two lemons are squeezed, and the hot mixture is filled into glass jars. The jars are flipped upside down and left to cool at room temperature. Walnut jam produced in this way can last up to 3 years at room temperature if the lids of the glass jars are not opened.