Hatay walnut preserve is a traditional type of jam made from unripe green walnuts (firik) in the Hatay province, located in southern Türkiye. The walnuts are firmed up with limewater and flavored with cloves in syrup. The entire production process must be carried out within the borders of Hatay province. The product was registered as a designation of origin on December 8, 2021, under the Industrial Property Law No. 6769.

^{Hatay Walnut Rreserve (Created by Artificial Intelligence)}

Physical and Chemical Characteristics

Hatay walnut preserve is produced by peeling unripe walnuts (whose shells have not yet hardened), soaking them in limewater to harden their texture, and processing them in water and syrup, followed by clove flavoring. The outer surface is dark black, the fruit flesh is in shades of brown, and the kernel cavity is dark black. The fruit ratio is 64–68%; pH level ranges between 5.75–5.85; and the Brix (sugar content) level is between 73–76%. The product is characterized by its firm texture and aromatic properties.

History and Geographical Link

Although there is no written historical documentation, the production of Hatay walnut preserve is described by the local population as "ancient and traditional," which signifies its rooted presence in Hatay cuisine. The production process involves local knowledge and expertise, such as soaking in limewater, extended syruping, and aromatic flavoring. Therefore, the product is considered to have a reputational link with its geographical origin. All production must be carried out within the borders of Hatay province.

Production Method

Harvest and Pre-processing

• Green walnuts (firik) are harvested between late May and early June before their shells harden.
• The outer shells are peeled, and the nuts are pricked 2–4 times with a fork to allow solution penetration.
• They are soaked in drinking water for 20–30 days to remove bitterness, with the water changed regularly.

Limewater Treatment

• Lime (CaO) is mixed with water at 10% concentration and left to sit overnight to produce limewater (Ca(OH)₂).
• Debittered walnuts are soaked in this solution for 24 hours.
• They are then washed thoroughly with drinking water to remove lime residues.

Shocking

• Walnuts are briefly blanched in boiling water for 5–10 minutes and then rapidly cooled in cold water.
• This process helps preserve their structural firmness and increases processing efficiency.

Syruping

• Syrup is prepared one day in advance using 30 kg granulated sugar and 30 liters of water.
• Day 1: Walnuts are soaked in cold syrup for 12–24 hours, which is then discarded.
• Day 2: A fresh batch of syrup is added, and the product is transferred to the boiling tank, where 200–400 g of sugar is added and boiled for 20 minutes.
• This process is repeated three times in total. During the third boiling, 50–100 g of cloves and juice from 2 lemons are added.
• The preserve is hot-filled into glass jars, which are then inverted and left to cool.
• If unopened, the product can be stored at room temperature for up to 3 years.

Distinctive Characteristics

• Firmness: Due to the limewater treatment, the texture is firmer than conventional jams.
• Taste and Aroma: The preserve has a distinctive flavor profile, thanks to clove aroma developed during the syruping process.
• Appearance: The outer skin is nearly black, the fruit flesh is brown, and the kernel cavity is dark black.
• Chemical Properties: Brix content: 73–76%; pH range: 5.75–5.85.

Geographical Indication Details

• Product Name: Hatay Walnut Preserve
• Type of Registration: Designation of Origin
• Product Group: Jam / Processed Fruit
• Applicant: Antakya Chamber of Commerce and Industry
• Application Number: C2020/461
• Application Date: December 30, 2020
• Registration Date: December 8, 2021
• Registration Number: 967
• Geographical Area: Hatay Province

Inspection Mechanism

Compliance with geographical indication boundaries is monitored by a three-member inspection board composed of the following institutions:

• Antakya Chamber of Commerce and Industry
• Hatay Provincial Directorate of Agriculture and Forestry
• Faculty of Agriculture, Hatay Mustafa Kemal University

Annual inspections assess content, production process, sensory characteristics (taste, color, texture), packaging, and labeling. Inspection reports are submitted annually to the Turkish Patent and Trademark Office.