Walnut jam - delicious and simple delicacy recipes. How to make jam from green walnuts - step-by-step recipes with photos How to make walnut jam

Walnut jam - delicious and simple delicacy recipes. How to make jam from green walnuts - step-by-step recipes with photos How to make walnut jam

WALNUT JAM - 6 RECIPES ON HOW TO COOK. WHAT IS GREEN WALNUT JAM USEFUL FOR?

Composition and calorie content of jam from walnuts
Walnut fruits are special because they change their chemical composition as it matures. For example, vitamin C is found in abundance in green fruits and is completely absent in ripe ones, which is why the composition of walnut jam differs from the composition of dried kernels.

This delicacy is rich in:
amino acids (histidine, valine, glutamine, cystine, serine, asparagine, phenylalanine);
vitamins (B, C, A, E, K, PP and F);
And his mineral composition represented by the following elements: calcium, magnesium, iodine, potassium, zinc, iron, phosphorus.
Walnut jam is quite a high-calorie product. Depending on the chosen recipe, the calorie content of the delicacy can range from 248 to 433 kcal/100 g, so in any case you should not abuse it.

What are the benefits of an unusual delicacy?
According to one study by UK scientists, walnut jam can prevent the development of breast and prostate cancer. But still, the main benefits of jam are due to the high content of iodine, as well as vitamins E and C.
Thanks to these substances, this product allows you to:
cope with diseases caused by iodine deficiency;
it is easier to endure heavy physical activity;
improve blood circulation in the vessels of the brain;
remove waste, toxins and free radicals;
improve the quality of blood and lymph;
increase the body's resistance to colds and infectious diseases.

Along with the enormous benefits, there are still some contraindications in which you should refrain from consuming nut jam. This is an allergy to walnuts and excess iodine in the body.

Basic rules and secrets of making jam
The taste of this winter preparation (as well as others) largely depends on the quality of the selected raw materials.
Only nuts of a certain degree of maturity, which is usually achieved in the second half of June - early July, are suitable for such jam.

And this degree of ripeness is called milky-waxy, when a delicate shell of milky color and waxy softness is hidden under the green peel. These nuts are usually only slightly larger than an olive.
A simple test will help determine whether nuts are suitable for jam. You need to take one green nut and try to pierce it through with a toothpick. If you can do this without much effort, then you have the ideal raw material for future harvesting.

Additionally, it would not be superfluous to make sure that there are no dark spots and other various defects on the fruits. Nuts should be selected as smooth and of the same size as possible.
Since green fruits have a strong bitterness, before making jam, the procedure of soaking them in lime water is mandatory.

It happens as follows:
For 7 - 10 days, green nuts are soaked in water, and to prevent it from souring, it is changed 3 - 4 times a day.
Then lime water is prepared. 200 g of slaked lime are poured into 3 liters of water, stirred, left for half an hour and filtered through gauze.
Pour this water over the nuts for 12 hours until it completely covers them, and stir from time to time.
Then the fruits are thoroughly washed under running water, pierced in several places with a fork and boiled for half an hour after boiling in a solution of alum (15 g per 1 liter of water) to remove any remaining lime.
Walnuts, washed again after this, are ready to be used for making jam.

Collecting green walnuts and preparing them for further preservation is best done with rubber gloves so as not to end up with hands stained brown for several weeks.

1. Classic green walnut jam
The classic green nut jam contains only the fruit itself, sugar and water. If you do not take into account the preliminary soaking, the cooking process differs from the usual only in that after a preliminary five-minute boiling, the water must be drained.

Ingredient proportions:
1400 g of young nuts;
1000 ml water for syrup;
600 g granulated sugar.

Preparation:
Soak unripe walnuts in lime mortar. Then rinse them thoroughly, put them in a pan of suitable capacity and put them on the fire.
After boiling, boil the nuts for five minutes and remove from heat. Let them brew for 2 - 3 hours, drain the water. Fill the raw material with fresh water and repeat the procedure with five minutes of boiling and tincture.
Pour sugar into a dry, clean saucepan, add water and bring the syrup to a boil. After the second boiling, remove the nuts with a slotted spoon and transfer them to the syrup.
Next, cook the jam for 2.5 - 3 hours, without changing the intensity of the heat.

To store, seal the nut treats in clean glass jars.

Armenian cooking recipe
Walnut jam in Armenian is also called “black”, since this is the color the green fruits acquire after soaking in a lime solution and cooking in syrup with spices.

Per serving exotic delicacy have to take:
500 g green walnuts (about 100 pcs.);
2000 g sugar;
2000 ml water;
10 pieces. carnations;
5 cardamom grains;
5 g cinnamon;
2.5 g citric acid.

Progress:
Boil the prepared nuts for half an hour. Then drain in a colander and cool quickly in cold water.
Place the water and sugar on the fire and bring to a boil, stirring constantly so that the syrup does not burn.
Make a bag from folded gauze in several layers and put all the spices into it.
Place the cooled nuts and a bag of spices into the hot syrup. Cook the jam over medium heat for 4 - 5 hours, then let the mixture cool completely.
Boil the jam a second time until the syrup becomes thick and does not spread on a cold saucer. At the end of cooking, remove the bag of spices and add citric acid.
Seal the hot jam into sterile glass jars and seal with iron lids.

2. Italian dessert with chocolate
The recipe for this jam is often found in Italian cookbooks, but Italians are surprised by this preparation, since the length of time it takes to prepare nuts completely discourages many housewives from preparing it.
If soaking walnuts for two weeks doesn't bother you, you can make a delicious Italian treat with chocolate taste, for which you will need:

Ingredients:
1000 g of walnuts soaked and boiled in alum;
1000 g sugar;
300 ml water;
100 g cocoa powder.

Cooking technology:
Make syrup from water and sugar. Immerse the prepared nuts in the boiling sweet mixture and cook them for an hour and a half over medium heat.
A quarter of an hour before the end of cooking, add cocoa powder and optional spices (ginger, cinnamon, cloves, cardamom or red hot pepper).
The full taste of the jam will be revealed only after several weeks of aging, so it is better to postpone tasting and roll the delicacy into prepared jars for now. For the same reason, you should not overdo it with spices.


3. Jam from young walnuts
There are two types of jam from young walnuts: black (the nuts are boiled together with the green peel) and white (from peeled fruits). Since the main bitterness is concentrated in the peel, white jam does not require soaking the raw materials for a long time.

To prepare such a preparation from young walnuts, you need to take:
1000 g of young green nuts;
1400 g granulated sugar;
400 ml water.

Cooking method:
Wearing rubber gloves, cut off the green skin from young nuts to expose the incompletely formed shell. Soak the peeled fruits for a day in cold water, changing it 3-4 times.
Boil syrup from water and 700 g of granulated sugar. Place the soaked nuts into it and cook for a quarter of an hour after the syrup boils again. Then remove the jam from the heat and cool completely.
Pour the remaining sugar into the cooled delicacy and then cook the preparation until completely cooked (a drop of syrup should retain its shape on a cold saucer).



How to cook without lime
Many housewives are afraid of soaking nuts in lime, which is why an alternative to this preparation using baking soda was born.

For about three liters of prepared jam you need to take:
100 pieces. green walnuts;
250 g baking soda;
2000 g sugar;
800 ml water;
1 lemon.

Preparation:
Using a potato peeler, thinly trim the green skins from the nuts. Place the fruits in a pan of suitable capacity and soak in water for two days, changing it at least four times a day.
On the third day, drain the water, add baking soda to the nuts and stir. Leave the fruits alone for a day, stirring them occasionally.
After baking soda, rinse the raw materials well under running water and prick each nut with a fork in several places. Repeat the two-day soaking with frequent changes of water.
Blanch the prepared nuts in boiling water three times. To do this, you need to boil water, immerse the fruits in it for three minutes, then drain the water and repeat everything.
Place the nuts in a boiling syrup of water and sugar, let them simmer for five minutes and cool the jam. Repeat the procedure twice more. For the third time, add sliced ​​lemon to the jam. After boiling for five minutes with lemon, the jam can be put into jars.

Nut jam with citric acid
Another version of nut jam without using lime is prepared with citric acid. Of course, in this case, preparing the exotic delicacy will take more than one week, but the result is worth it.

Proportions of ingredients for preparation with “lemon”:
40 green walnuts;
600 g sugar;
2000 ml of water for boiling (1750 ml) and syrup (250 ml);
5 g citric acid;
10 - 15 clove buds;
1 cinnamon stick.

Sequence of actions:
First soak the nuts for two days in cold water, changing it every 6 hours.
After this, make several punctures in each fruit with a toothpick (fork or wooden skewer).
Then soak the raw nuts for another 11 days, changing the water just as often. Each time it will turn brown - this is how bitterness comes out.
Now the nuts should be peeled and immersed in an aqueous solution of citric acid for a day. Then boil the raw material in it for 20 minutes and again keep it in this solution for another day.
After a day, drain the liquid from the nuts, rinse them thoroughly and place them in boiling syrup along with spices. After boiling for ten minutes, leave the fruits in the syrup for a day so that they are saturated with spicy sweetness.
All that remains is to boil the jam for another half hour and place it in prepared sterile jars. Now we roll them up with lids and wrap them until they cool completely.
An exotic delicacy made from such familiar walnuts requires lengthy preparation and certain labor costs. But the result, believe me, is worth it!

Known since ancient times, the benefits of eating nuts were first noticed by the legionnaires of Alexander the Great during his military wanderings in Asia. Nut kernels are consumed raw and treated nut butter and shell decoction. Green walnut jam is of great benefit in the treatment of a number of diseases. This article is all about useful qualities and the dangers of green nut jam, recipes with step-by-step photos.

In fruits walnut contains a number of nutrients and vitamins that have a beneficial effect on the human body and help maintain health. Rich set of vitamins C; RR; IN; vital acids; a number of useful minerals that improve body function and appearance. The phytoncides contained in nuts guarantee protection against pathological bacteria.

Nuts suitable for jam

Unripe nuts have an unpleasant taste, they are bitter and are not recommended for consumption raw. Jam made from green walnuts is not only tasty, but also healthy treat, which can treat many diseases. It is useful to use for persistent insomnia; migraine; headaches in weather-dependent people; stress; depression; pregnancy complicated by iodine deficiency; childhood rickets; overstrain of the body and persistent physical fatigue.

Particular care should be taken when consuming green nut jam if you have diabetes mellitus, peptic ulcers of the gastrointestinal tract, or allergic manifestations; obesity.

Technology for making jam from unripe nuts

Preparing nuts for making jam takes a lot of time and requires special care. Nuts are selected at milky ripeness, when the shell has not yet begun to harden. You can check ripeness with a regular puncture using wooden skewers or toothpicks. If a wooden skewer easily penetrates the skin of an unripe nut, plunging deep into the pulp, such a nut is suitable for making jam.

The nuts are carefully sorted by size - only fruits of the same size are suitable for jam.

Advice! It is worth choosing whole fruits without damage; There should be no dark or rotten spots on the skin. Typically, in the milky ripeness phase, nuts are collected from trees in June or early July.

The utensils for cooking jam are of great importance - you should choose pans with a heavy, thick bottom made of stainless steel; in extreme cases, enamel cookware will do. Containers made of copper or aluminum are absolutely not suitable for making jam. In copper basins, when cooking jam, vitamin C is destroyed, aluminum containers are destroyed by exposure to excess acid.

When cooking, jam should be stirred with a glass or wooden spoon to avoid burning.

Advice! Preparing nuts before making jam takes a lot of time, this operation should be carried out with special care - the healing power of the jam depends on the correct preparation of the fruit.



Soaking nuts

How to properly make jam from green walnut fruits: methods and options

There are only 2 known methods of making jam, which differ in appearance:

  • Jam made from fruits with peel is similar to buckwheat honey - it has a thick dark color. To prepare this jam, the fruits are not freed from the green outer skin, which fits tightly to the unripe kernel.
  • The composition of peeled nuts ultimately has a light color - this is the so-called “white jam”. In this case, the outer green skin is removed from the nuts.

Removing the peel

When peeling nuts from the top shell, you must use rubber gloves; the pigment contained in the skins can strongly stain the skin of your hands black.

There are many recipes for making green walnut jam, which are often added with spices, citrus fruits or summer berries.

In this article we will look at detailed recipe Armenian culinary specialists.

Armenian walnut jam

A special feature of this jam is that it is necessary to add lemons or citric acid to the mixture when cooking. Lemon zest adds unusual taste jam, and also when adding lemon, the content of ascorbic acid in the finished product significantly increases.

What you need for jam:

  • Prepared walnuts (peeled from green skin) - about 1.5 kg.
  • Granulated sugar – from 2 to 2.2 kg.
  • Ordinary water – 0.5 liters.
  • Fresh, medium-sized lemons – 2 pcs.
  • Spices: cloves – 5 pieces; cinnamon 1-2 sticks.

Boiling nuts in syrup

Cooked from water and sugar sugar syrup, stirring the mixture thoroughly until the sugar grains are completely dissolved and boil. After boiling, nuts prepared in advance are added to the mass. Squeeze the juice of 2 lemons into the pan. Spices are wrapped in gauze or a special gauze bag is sewn for spices, then they are placed in boiling jam.

You need to wait for the jam to boil and turn off the mixture, which should be left for about 6 hours. The process of heating the container with jam is repeated 3 times. The finished jam is poured into dry, clean jars, sealed with clean plastic lids or rolled up.

Banks with ready-made jam made from green walnuts without shells are perfectly preserved in a dark and cool place (no higher than 25 degrees).

Green walnut jam: video

As easy as pie. Its healing kernels are easily stored both in peeled form and with the shell. But such a preparation can be made many times tastier than just nuts. Green walnut jam has already become a must-have item in preparation for winter for many gardeners and summer residents. Extraordinary delicious dessert and a means to improve memory, a fragrant additive to and a way to rejuvenate cells - all this is about nut jam. Let’s take a closer look at how to stock up on such a miracle.

Preparing to twist the nut

It is not known exactly who first came up with the idea of ​​boiling nuts, but it was a great idea. The processed kernels become soft, soaked in syrup, and give off an amazing aroma and taste. It’s worth noting right away that the process of preparing such a treat requires time and effort, but the result will please any gourmet.

For nut jam, you will need young fruits with a non-coarsened shell. As a rule, this stage of ripening of the Vologda nut occurs in mid-late June. The degree of ripeness can be easily checked by simply piercing the fruit with a large needle or toothpick; if it goes through, you can start cooking. Nuts need to be collected and suitable ones selected.

Delicious green walnut jam is made from high-quality raw materials. Each fruit must be inspected for dark spots, cracks, and rotten parts. The top layer of green peel will be removed, but its condition is an indicator of the quality of the nut. Selected fruits must be washed and peeled from the top layer of skin. You need to cut it in very thin layers. At this stage, you must definitely use rubber gloves, since the composition of the peel will leave dark spots on your hands for a long time - many have learned this lesson since childhood.

After peeling the skin from each fruit, all the nuts need to be placed in a basin where they will soak. The choice of dishes is a separate “song” and a stumbling block for many housewives. Just two generations ago, the most common container for making jam was aluminum or copper basins. Many, using the recipe and advice of their great-grandmother, still do this. Today they are not recommended to be used, since both and can react with the acids of the jam, in the process the dish is filled with heavy metals. Stainless steel or enamel-lined containers are ideal.

The dishes were chosen and the nuts were prepared. Now comes an important stage in twisting - soaking the fruits. The nuts must stand for at least two days. This is necessary because the skin and kernels are very bitter when unripe. To get rid of this bitterness, they need to be soaked, changing the water three times a day. After 2 days, soaking continues, at this stage you can choose one of two options: lime soaking and lime-free soaking.

Methods of soaking

To prevent walnut jam from becoming bitter, it goes through several soaking phases before the main stage of preparation. After the fruits have stood in water for 2 days, the water must be drained. They are then soaked further with or without lime.

Lime-free method. It requires one knitting needle or fork. Each nut needs to be pierced and a clove placed in the resulting hole. The prepared fruits should be filled with water and left for ten days. It is imperative to change the water several times a day, since without this all the work will be nullified.

After one decade, the water is drained and the kernels are covered with hot water for 13-15 minutes. After this, they need to be immersed in cold water again and left for another 24 hours. After the required time, the kernels need to be dried.

Lime method. After 2 days of soaking, the nuts are placed in a slaked lime solution. To do this you will need 500 g of lime and 5 liters of cold liquid. Lime soaking lasts 4 hours, after which the solution is drained and the fruits are thoroughly washed under the tap. You need to make holes in the washed nuts with a fork or knitting needle, fill them again with plain water and wait another 2 days. Don't forget to change the water to clean water several times a day.

After all these efforts, the fruits of the nut tree will be ready for the main stage of preparation. You can make jam from green walnuts using several recipes.

Recipes for making jam

This dessert can be made only with nuts or diluted with spices, citrus zest, berries. In any case, the product will turn out tasty, and if you follow the soaking rules, it will also be extremely healthy.

Classic recipe:

  • a hundred nuts;
  • 500 ml plain water;
  • kilogram

The soaked nuts need to be spread out to dry a little. Meanwhile, syrup is cooked from water and sugar. When the sand has completely melted, immerse the fruits there and boil for 10-15 minutes. After this, the jam is set aside for 6-8 hours, returned to the fire, and then stood again.

You need to boil the walnut jam 4-5 times with an interval of 6-8 hours. This way the kernels will be saturated with sweet syrup, will not lose their shape, and the syrup will acquire a nutty color, taste and smell. At the last stage, you need to put the finished product into dry, sterilized jars and roll it up.

Spiced jam:

  • nuts – 50 pcs.;
  • 400 ml water;
  • 1000 g sugar;
  • carnation;
  • vanilla sugar;
  • wand

Place the prepared kernels into boiling syrup. Place all the spices in cheesecloth and wrap them tightly in a bag, dip them in the jam and cook with it. The contents should be cooked over medium heat until the fruits acquire a glossy black color. After this, add vanilla sugar or a little vanilla, roll into jars.

Nut jam with citrus:

  • one kilogram of nuts;
  • one kilogram of granulated sugar;
  • zest of one;
  • one .

First, cook the syrup; while it boils, you need to dry the kernels and prepare the citrus fruits. squeeze into syrup, and cut the zest together with the orange into thin strips. When the sugar is completely dissolved in water, add the fruits and citrus straws, cook for 15 minutes over low heat, and leave to steep for 6-8 hours. Such manipulations should be repeated three times. Warm jam is packaged in sterile jars.

In addition to such classic recipes with peeled kernels, use the recipe with unshelled nuts. The edges of the fruit are cut off on both sides and immersed in cold water for 10 days. The liquid also needs to be constantly changed so that all the bitterness comes out. After this period, the fruits need to be boiled in clean water for 15 minutes, then change the liquid to cold and leave to infuse again for another day.

The next day, drain the water and leave the nuts to dry. Meanwhile, syrup is prepared using the ratio: one part water and one part granulated sugar. The cooled sweet water needs to be poured over the kernels again and left overnight. In the morning, drain the syrup and boil it for 20 minutes, return to the nuts. The same thing needs to be done three more times, the last time all the ingredients are boiled together for 10-15 minutes. Unshelled green walnut jam is ready.

Application in medicine

As you can see, preparing such a dessert requires time and effort, but it is worth it, considering that the benefits exceed all expectations. This dessert is useful for urological diseases, heart or liver problems. During the preservation process, some of the beneficial components contained in fresh nuts are lost. But even what is left is enough to cover the need for vitamins, etc.

The special “pride” of this dish is the impressive amount of useful acids: and. The combination of trace elements and acids has a beneficial effect on the functioning of the brain and central nervous system. IN folk medicine nut dishes, including jam, are used as an antisclerotic agent.

Possible harm and contraindications

Any nuts, including walnuts, are classified as strong allergens. For this reason, nut jam is not recommended for children under three years of age. It is also better for pregnant women to refrain from such delicacies so as not to cause allergies in the baby.

Nut jam is contraindicated for people with diabetes. Due to its high content, it is better to limit it to those who take care of their figure and obese people, since 100 g of the product contains 280 kcal.

If you have digestive problems, nut jam can only be consumed with the permission of a doctor. A large amount of tannins and fibers is only beneficial for a healthy gastrointestinal tract.

Otherwise, it's a treat that's worth your time. His beneficial features will be useful until next season. And those who replenish their winter supplies with such preparations can be proud of opening new horizons in cooking.

Walnuts are perhaps the most common in their family. They are simply called nuts, without specifying their Greek origin, and, as a rule, everyone immediately understands what they are talking about. The technology for making jam from these fruits is one of the most unusual and complex. And in general, it’s hard to imagine what made the author of the first recipe start developing it.

Well, the experiment was a success! If you have enough time, be patient and, of course, have all the necessary products, the result will fully live up to your expectations.

Green walnut jam - general principles of preparation

Two completely different jams are prepared from unripe walnuts - black (dark) and light. To make light jam, the peel must be removed from them; dark jam is obtained if the peel is not removed.

Green fruits collected for jam should be of milky ripeness. If you try to pierce such a nut with a toothpick, it will fit into it freely.

Making jam is a long process that requires lengthy preparation of the “raw materials.” Freshly picked nuts must be soaked in ordinary or lime water, and often in both.

How to properly soak nuts in plain water:

1. Cut off the edges of the green pulp - from the side of the tail and opposite to it. Make deep punctures in several places with the point of a knife and insert a clove into the holes.

2. After this, fill with clean water and soak in it for 10 days. Be sure to change the water every 12 hours.

3. On the tenth day, remove the nuts, place them in clean boiling water and boil for ten minutes. Drain the broth and cover the fruits again with clean water for 24 hours.

How to properly soak nuts in lime water:

1. Without removing the peel or cutting off the edges, soak the green fruits for 2 days in cool water. Be sure to change the water every five hours.

2. On the third day, replace ordinary water with lime mortar. To prepare it, take half a kilo of slaked lime per five liters of ordinary water. Dilute lime in water and let it sit for several hours. Then the lime solution is drained from the sediment, poured over the nuts and left for at least four hours.

3. The fruits are taken out, washed thoroughly, pierced in two or three places and filled with clean filtered water. Keep it in it for 48 hours.

Green nuts are soaked so that all the bitterness comes out of them. If this is not done, the jam will turn out bitter.

To enhance the taste and aroma, add cinnamon, cloves, lemon juice, spices. This dessert with cocoa or almonds placed inside a walnut turns out to be original and unusual.

Green walnut jam is easy to prepare for the winter. The containers for it do not need to be sterilized, just wash them thoroughly with soda, then pour over them with boiling water and dry well. After pouring the jam into jars, it is immediately rolled up with boiled lids.

One kg of young nuts;

A kilogram of refined sugar;

300 ml water;

40 gr. cocoa;

A mixture of ground spices: ginger, nutmeg, cinnamon, cloves.

1. Rinse the prepared soaked nuts well and boil in cold water for three hours. Drain the broth and cool the nuts.

2. Pour water into granulated sugar, stir and place on moderate heat. Cook with continuous stirring until the sugar grains are completely dissolved.

3. After the syrup is cooked, dip the boiled walnuts into it and cook the jam for at least two hours.

4. Two minutes before the end of cooking, pour out a little syrup and dissolve cocoa powder in it.

5. Add spices and diluted cocoa to the container with jam. Mix well and, after boiling for another minute, pour the hot jam into jars.

Light green walnut jam

Walnuts, milky ripeness – 3 kg;

Cardamom – 5 grains;

10 gr. carnations;

Two kilograms of granulated sugar;

10 gr. cinnamon;

Allspice peas – 5 pcs.

1. Remove the outer shell from the fruit and process it using one of the appropriate methods.

2. Rinse the prepared nuts thoroughly and pierce them in several places. Pour in water and simmer for 10 minutes from boiling over low heat.

3. Place the nuts in cold water for an hour.

4. Prepare syrup from granulated sugar. Place all the necessary seasonings on cheesecloth, tie them in a “bag” and place in hot syrup along with the nuts. Boil for about five minutes and set aside for 24 hours. Next, boil again in the same way and leave for another day. Repeat this procedure the next day.

5. Remove the bag of spices from the jam and add the cinnamon. Stir well, boil the jam for another two minutes and pour into jars.

Jam from green walnuts with peel

Young walnuts – 1.5 kg;

Two glasses of granulated sugar.

1. Boil nuts soaked in lime solution in cold water. After boiling, boil for three minutes and, turning off the stove, let it brew for two hours.

2. Then change the water, and boil the nuts again for three minutes and leave to brew as well. Change the water again and also boil the nuts, but do not insist, but transfer them to cool in a separate bowl.

3. Dilute granulated sugar in a liter of warm water and place on medium heat. Once the sugar has completely dissolved, pour the nuts into the syrup and continue cooking without changing the heat for three hours.

4. After this, drain the syrup, dip the nuts in the newly prepared hot syrup and continue cooking the jam until ready.

Green walnut jam with lemon juice

2 kg of walnuts, milky ripeness;

One kilogram of granulated sugar;

Carnation – 10 umbrellas;

Two large lemons;

1. Peel the nuts and process them using one of the methods indicated in the principles.

2. Then rinse them thoroughly under the tap and boil until soft.

3. Dilute granulated sugar with 400 ml of water and place on low heat. When the sugar has dissolved, quickly boil the syrup and remove from heat.

4. After it has cooled completely, dip the cooled blanched nuts into it and pour in freshly squeezed lemon juice. Boil the jam at a low simmer for five minutes and leave, covered with a linen towel, for a day.

5. Boil the jam in this way three times, and on the fourth, cook it until ready.

Black vanilla jam from green walnuts with peel

Unripe nuts – one kilogram;

Half a kilo of granulated sugar;

A small piece of vanilla.

1. Pour granulated sugar into a bowl and cook over low heat with constant stirring until the crystals disappear. After this, dip the vanilla into the syrup and cool it slightly.

2. Pour the soaked blanched nuts with warm syrup and leave. No need to cook.

3. The next day, remove the nuts, put the syrup on moderate heat and cook until it thickens slightly. Cool again a little, and pour it over the nuts again.

4. Repeat the process three more times.

5. On the fourth day, bring thick syrup to a boil. Dip the nuts into it and cook the jam for at least ten minutes at a low simmer. Then pour into containers and close.

Green walnut jam with citric acid

One kilogram of milky ripe nuts;

Three and a half glasses of sugar;

Filtered water – 600 ml;

1/4 spoon of lemon.

1. Place the sorted fruits on paper and leave for a day so that they “wither” slightly. After that, soak them in water. How to do this correctly in water without lime is described in general principles preparations.

2. Rinse the soaked nuts thoroughly and blanch in boiling water for about five minutes. Drain the water and remove the skins from the cooled nuts.

3. After this, soak them again, but in lime water.

4. After two days, rinse the fruits, prick them with a sharp knife and soak them again in plain water for two days, changing it every six hours.

5. After this, blanch the nuts again for a quarter of an hour and cool.

6. Boil syrup from the specified amount of water and sugar and dip the cooled nuts into it. Boil the jam over low heat for 10 minutes, then cool and let it brew for 24 hours.

7. After this, add lemon to the jam, bring to a boil and, reducing the heat, continue cooking until tender. At the end, add vanillin or cinnamon.

Black jam from green walnuts with peel - “Golden mean”

One kilogram of young nuts;

Granulated sugar – 1.2 kg;

Carnation umbrellas – 10 pieces;

Medium lemon;

Small piece orange zest;

Almond kernels.

1. Soak the nuts and peels for four days in plain water.

2. After soaking, remove the green peel from the fruits and soak for a day in lime water, as described in the “general principles”.

3. Thoroughly wash the nuts from any remaining limewater and place them in boiling water.

4. After 20 minutes, remove, cool slightly and pierce each one in the center from the tail side with a sharp knife. Insert an almond into the “slot” and fill with hot syrup.

5. Squeeze the juice from half a lemon into the jam, add cloves and simmer for five minutes.

6. After two hours, bring the jam to a boil again and continue cooking for 10 minutes. on minimum heat. Set aside for an hour again. Repeat this three times.

7. During the last cooking time, add a small piece of orange zest to the jam and cook the jam until completely cooked.

Useful tips and tricks for making jam from green walnuts, with peel

Young walnut peels are overly saturated with iodine. If you handle the fruits without gloves, the skin on your hands will turn dark brown.

If you still decide to work without gloves, wet your hands in vinegar - the skin will not be stained.

It will be easier to remove the green peel if the fruits are slightly “withered”, leaving them spread out on a paper sheet.

Do not use aluminum or copper containers to make jam. It should be cooked only in enamel basins or stainless steel dishes.

The selection of suitable fruits will have to be done ahead of time. It is best to select a tree that produces suitable nuts a year in advance. You need to see the nuts as they ripen to get an idea of ​​the thickness of the outer layer of green pulp. You should try the kernels when ripe, dried and even slightly fried.

The best nuts are those that, when ripe, look large and fairly elongated. Their shell is thick and light, with a large pattern. The kernels are large, highly elongated, with a contour reminiscent of a chicken egg.

Very good jam made from completely different fruits, small, almost spherical, with a thin dark shell. Their ripe kernels are sweetish, but the jam will require a little more sugar. Such nuts are less suitable for jam with the peel; they will also have to be kept in water a little longer.

 

 

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