Варенье из орешков от армянки/ Правильное/Классический/Научу делать без ошибок/ От А до Я/

1. Soak the nuts in water until they darken and the water becomes almost clear (change the water several times a day during this time). This can take up to 14-15 days, or it can take much less time. 2. Make a lime solution. For every 100 nuts, you'll need 200 g of lime. Dissolve it, simmer it in water, then add the nuts and pour in enough water to cover them. Leave it for about 10 hours. Don't forget to stir it from the bottom periodically (at least 2-3 times). 3. Drain the lime solution. Wash it very well and leave it in cold water for 2-3 hours. If you can leave it under running water, you can leave it for an hour longer. Then pierce it with a fork. 4. Add alum. Boil water (approximately 1 liter per 100 nuts) and add 25 g of alum per 100 nuts. Add this to the water, then add the nuts. Boil for 20 minutes. 5. After adding the alum, remove the alum from the water and prepare the fake (intermediate) syrup. The calculation is the same: 1 liter of water per 100 nuts. When it boils, add sugar at a rate of 1 cup (250 ml) per 100 nuts, or per 1 liter of water. After boiling, add the nuts and cook for another 20 minutes (on average). 6. Remove the nuts from this syrup, set it aside, and make the final, thicker syrup. For this syrup, you'll need 4 liters of water and 2 kg of sugar per 100 nuts. STAGE ONE: Cook for 3 hours. Turn off the heat and let cool completely. It's possible and even better, leave it for 24 hours. Don't close the lid!!!!!!! Follow my example. STAGE TWO: Cook for 2 hours. Turn off the heat and let cool (the same procedure applies). STAGE THIRD: Cook for 1-1.5 hours, or until the syrup and nuts are completely cooked.