How to cook nut conserve
Peel immature nuts, add cod water and leave for 3 days and refresh the water 3-4 times a day until the color of the nuts are dark. Then shed the water, put nuts into limewater (pour 0.5 liters water on unextinct lime, mix, squeeze with the help of marli). Wash ready nuts with cold water, gore each nut by 12-15 places with fork and put into the boiling alum water (add 5 liters water on the 75 gramme alum).Cook the nuts for 10 minutes, pour into the strainer then put into the cold water and leave it for one hour. Make sugar syrup. Put the nuts into the hot syrup, add cloves, cinnamon and cardamom (in a bag made of marli), boil for a few minutes, take off form the fire and leave it one day. Repeat this action three times, then make conserve until it is ready, throw away spices bag.