Armenian walnut jam learn the recipe. Recipe for green walnut jam

People who have never seen green, ie. not yet ripe walnuts, it's hard to believe that you can make jam from them. And this is really real, unless you miss the right moment and remove the fruits from the tree in time. They should be fully formed, but so green that a sharp needle can easily pass through them.

Before cooking the product, one of existing recipes, it is necessary to realistically assess their strengths and capabilities. The process takes a lot of time, and it will have to be monitored almost constantly. But at least once in a lifetime, every housewife should do it. After all, the result is not only delicious treat, but also a very useful composition.

Cooking features

Cooking walnut treats does not require any special skills. It is only necessary to strictly observe the stages of manipulation and not deviate from the recommendations given in the recipes. In addition, it is worth familiarizing yourself with a number of rules that will help facilitate the process and achieve optimal results:

1. Jam is made exclusively from medium-sized green fruits.
2. Before starting work, they must be peeled from a thin green peel. The procedure is tedious and dirty, which is carried out only with rubber gloves (the juice of unripe walnuts is very difficult to wash and wash off).
3. Before boiling nuts, they need to be soaked. This stage takes 3-15 days. At the same time, water must be changed not only daily, but several times a day, otherwise the components will begin to sour.
4. One of the traditional stages of soaking products is the use of lime mortar. Do not be afraid of this approach, you just need to follow all the recommendations. In extreme cases, instead of lime, the use of ordinary baking soda. Some prefer to simply blanch the fruits in citric or tartaric acid.
5. Despite the fact that some recipes recommend making jam from chopped walnuts, experts do not recommend doing this. With this approach, the final product will take on the appearance of a dark and unappetizing mass.

Even if each time you cook a dessert from green fruits according to the same scheme, it can always turn out different color. Don't be surprised if ready-made treat has, then a dark yellow hue, then casts black or purple.

Recipe for green walnut jam

We need 100 walnuts, 2 kg granulated sugar, 0.5 kg of slaked lime, a tablespoon of alum, 2 teaspoons of ground cinnamon, 10 each of cloves and cardamom, 2 liters of water and a little vanilla for flavor.

• Put the peeled nuts in a saucepan, cover with water and leave for 3 days. We change the fluid at least 4-5 times a day.
• We drain the water, rinse the mass thoroughly, prick each nut with a fork in 2-3 places.

Tip: Despite obvious benefit product, such jam should not be consumed by people suffering from overweight. It's not even that for the preparation of the composition is used a large number of Sahara, walnuts and in themselves contain a lot of carbohydrates and are cast with high calorie content.

• We mix lime with 5 liters of water, after which we filter through a sieve. Soak the nuts in the resulting liquid and keep for another 2-3 days. After that, the blanks are thoroughly washed again and soaked for another 3 days.
• Blanch the prepared nuts in boiling water twice for 5 minutes, drain the water.
• Now we begin to cook the dessert according to the available ingredients. Pour water into a saucepan and spread the sugar, dissolve it over low heat. Then we put the nuts in the syrup and a fabric bag in which all the spices are placed.
• It remains only to cook the product, bringing it to the desired degree of density. The syrup will become glossy, with a beautiful sheen. Now you need to get the bag, spread the mass into jars, pour syrup over it and roll it up.

With this approach, the quality of the product depends on preparatory phase. It is on it that you should not rush, there is a risk of ruining everything.

Walnut jam with citric acid

We take 80 walnuts, 6 cups of sugar, 4 liters of water, 2 teaspoons of citric acid, 10 cloves and a pinch of cinnamon.

• Fill the nuts with water, soak for 2 days, regularly changing the liquid. Then we wash the elements, prick them with a fork and soak for another 9-11 days. We change the water at least 2 times a day.
• Only after such processing do we remove the skin from green fruits using a sharp knife for this.
• Now dissolve in 3.5 liters of water citric acid, put the nuts in the composition and keep them for a day. We cook the mass in the same solution over medium heat for 20 minutes, after which we insist another day.
• Thoroughly wash the blanks. From water and sugar, you need to boil the syrup, put fruits and spices in it, mix, remove from heat and leave for a day.
• The mass must be brought to a boil again and boiled after that for only half an hour. Distribute hot jam into jars and roll up.

This approach to preserving green ingredients is time-consuming, but allows housewives to avoid the intimidating stage of using lime.

Dessert from a minimum set of components

For 1 kg of walnuts, we only need 600 g of granulated sugar and a glass of water.

• We peel off the skin from green fruits, reaching the internal contents white color. The resulting blanks are soaked for 3 days in cold water, which we change every 4-5 hours. Then we wash the products under running water.
• We prepare syrup from sugar and water. We lower the nuts into it, you need to cook such a composition for no more than 5 minutes after boiling. Remove the mass from the stove and cool completely.
• Almost ready jam again put on fire and hold it for another 5 minutes, cool again and evaluate the consistency of the product. If the product is thick enough, cooking can be stopped. If you want a thicker composition, we make another circle or even more than one.
• After you no longer need to cook the composition, we lay it out in sterile jars while still hot and roll up the containers. Lovers over fragrant delicacies can put rosemary sprigs on the surface of the composition.

Properly prepared jam preserves maximum amount useful components despite prolonged soaking of walnuts. The finished product can replace a multivitamin complex, help with indigestion, strengthen immunity, and relieve chronic fatigue. It is recommended to use it for adults and children whose lifestyle is associated with increased mental and physical work.

Walnut jam is a delicacy you won't find in the store. It is a source of vitamin C, B, E, iodine, resins, alkaloids and glycosides.

Walnut jam will help to cope with the following problems:

• Diseases of the thyroid gland.
• Helps cleanse the liver.
• Helps with insomnia.
• Helps with colds (tonsillitis, flu).
• Calms the nerves.
• Helps in the work of the heart.
• Improves memory.
• Strengthens blood vessels, which means it reduces the risk of atherosclerosis or hypertension.
• Helps to recover faster after surgery.
• Treats a sick stomach with gastritis and ulcers.
• Cleanses the body of worms.
• Prevents prostate diseases in men, including cancer, and in women - breast cancer.
• Together with other medicines, it helps to cure infertility.
• Improves the condition of the body with rheumatism and gout.
• Improves the patient's condition Bladder and kidneys.

Before you cook walnut jam, you need to know the following:

• You need to wear gloves to wash the nuts, sort them out, and cut off the edges, otherwise the hands will be stained and will be stained brown, which are not washed for a long time.
• Tasty and fragrant jam walnuts will be if you cook it in 3 or more doses.
• To obtain thick jam Allow it to cool completely between boils.
• For taste, nut jam is added, in addition to the above spices, orange peel, lemon juice, vanillin, but not all at once, but you need to experiment separately;
• Keep the jam in a dark place.

Ingredients for Classic Walnut Jam

For jam you need:

• 50 pcs. nuts;
• 1.35 kg of sugar;
• 3 glasses of water;
• 20 g ground cinnamon;
• cardamom beans (14 pcs.);
• 7 pcs. clove buds.

Preparing green walnuts for jam

Young green walnuts are suitable for jam, still soft, in which the kernel has already appeared, but they are still easily cut with a knife. The whole nut is taken with the kernel and shell. Some recipes de-shell the nuts, others don't.

Nuts suitable for jam should be harvested around the end of June.

Young nuts are bitter, and they need to be prepared before boiling.

We take nuts, we prick them in many places with a thick needle or knife so that bitterness goes away faster, fill it with salted water, and soak for 9 days. Pour into nuts every day new water without forgetting to salt it. On the 10th day, the nuts are ready, you can start cooking jam.

Making jam from walnuts

• We wash the soaked nuts again, pour clean water and let it cook. Boil for 15 minutes on low heat and turn off. Drain the boiling water from the nuts and lower them into cold water.
• We prepare syrup from water and sugar, let it boil for 5 minutes, add to hot syrup washed nuts and boil for 15 minutes. Remove from the stove and insist 1 day.
• After a day, we continue to cook the jam, boil it again for 15 minutes and let it cool completely (12 hours).
• Then we put the cardamom and cloves in clean gauze, tie it up and dip it into the jam. Add to jam ground cinnamon and cook it for 7 minutes.
• Then we take out the spices in gauze from the jam and throw them away, and distribute the jam over clean banks and roll up.

Despite the fact that there is a lot of work with walnut jam, it is still worth stocking up on such jam so as not to get sick in the winter.

Walnut is a stately tree with lush green crown, height from 25 to 35 meters. According to historical sources, ancient Persia is considered the birthplace of the walnut, where only members of royal families had “access” to the delicacy. Then this amazing culture "went" to Greece and Rome, and then to other neighboring countries, whose peoples began to assign different names to the walnut. Therefore, walnut jam can be found in almost every cuisine in the world - some step by step recipes with photos and videos you will find on our pages. Today we will learn the "secrets" of making jam from young green walnuts by different recipes- with and without soaking in lime, in Armenian from peeled fruits, with peel. What are the benefits and harms of this "overseas" delicacy? Despite the high nutritional value, "Greek" nut jam has a number of contraindications, and it should be used carefully and in moderation. So, let's start cooking the most delicious and healthy "royal" jam for the winter!

Walnut jam - benefits and harms to human health

In ancient times, walnuts were known for their healing power, able to fight many ailments. So, the soldiers of the army of the great conqueror Alexander the Great successfully used the kernels of nuts to make oil, which promotes healing of wounds. Indeed, these amazing fruits are rich nutrients and minerals: fats, proteins, unsaturated fatty acids, carotene, iron, iodine, cobalt, magnesium, zinc, copper, essential oils, tannins. In addition, walnuts contain a number of vitamins - B1, B2, C, PP.

What is the benefit of walnut jam?

Thanks to high content valuable substances jam from young green walnuts is extremely useful for:

• winter and off-season vitamin deficiency
• hypothyroidism
• liver diseases
• insomnia
• colds and viral diseases
• nervous disorders
• cardiovascular disease and hypertension
• the need to remove cholesterol from the body
• long-term mental activity - brain function improves

Harm of walnut jam

Despite the obvious benefits of this wonderful delicacy, it should be used with caution and in moderation. Jam prepared in violation of technology can harm human health. In addition, an overabundance of this sweet dessert can lead to excess weight- because of high calorie and nutrition. Therefore, nut jam is contraindicated for diabetics, allergy sufferers, and young children.

Delicious green walnut jam - step by step recipe with photo

Green nuts for jam are best collected in the second half of June - at this time the fruits have nucleoli, but the shell is soft. Stocking up on “raw materials” for making treats, it is important to choose large and hard nuts growing away from highways, highways and roads. How to cook walnut jam? We have selected a simple step-by-step recipe with a photo that every housewife will “master” - in winter, jars with such nut jam will not be left without attention. The dessert turns out amazingly tasty and healthy, with exquisite rich aroma. Just "royal" jam!

Necessary ingredients for cooking delicious jam with walnuts:

• green nuts - 4 kg
• slaked lime - 100 gr. for 1 liter of water
• sugar - 1.2 kg
• cloves - to taste
• citric acid - a pinch

Making green walnut jam - recipe description step by step with photo:

1. We wash the collected immature nuts and cut each fruit in half.

   
   

2. Halves of nuts should be placed in a large bowl or bowl, pour cold water and leave for a day. During this time, we change the water about 4 times, and after a couple of days we proceed to further cooking goodies.

   
   

3. According to the recipe, nuts need to be soaked in lime water, so we prepare a solution - ½ kg of slaked lime per 5 liters of liquid. Having dissolved the lime in water, let it stand a little and pour the fruits for another day.

   
   

4. Now rinse the chopped nuts with clean water a couple of times.

   
   

5. Put a pot of water on the fire and bring to a boil. Then we scald the prepared nuts, leaving in boiling water for 20 - 25 minutes. Noticing that the green fruits have changed their color, drain the water and blanch again.

   
   

6. To prepare the syrup, dissolve sugar in boiling water and add cloves to taste. Then pour the fruits of the nuts, and after boiling, cook over low heat for another 5 minutes. Remove from the stove and let the jam cool for about an hour.

   
   

7. We put the pan on the fire again and “repeat” the five-minute boil - in total, five such approaches are needed. While the jam is preparing, we sterilize the jars for conservation. Pour the hot delicacy into jars and close with metal lids.

   
   

8. After cooling, green walnut jam can be stored until winter in the pantry. Healthy and delicious "royal" dessert!

   
   

Armenian walnut jam - a simple recipe step by step with a photo

The main feature of Armenian walnut jam is the use of alum, as well as the absence of a peel on the fruit. Following step by step our simple recipe with a photo, you can cook an unusually tasty Armenian jam for the winter and please your relatives with valuable vitamin dessert. Stock up on patience and young walnuts!

The list of ingredients for the recipe for Armenian jam with walnuts:

• young walnuts - 100 pcs.
• sugar - 3 kg
• water - 1.5 l
• cloves - 10 pcs.
• cinnamon - 10 gr.
• cardamom - 5 fruits
• slaked lime - 0.5 kg
• alum - 75 gr.

How to make Armenian jam from young walnuts - step by step instructions for the recipe:

1. First you need to cut the peel from the nuts. Place the peeled fruits in a large bowl.
2. Fill with cold water and put in a cool place for about six days. At the same time, you need to change the water at least four times a day. By the end of the period, the fruits will noticeably darken.
3. After the last change of water, wash the nuts thoroughly.
4. We prepare a lime mortar based on 5 liters of water, mix and leave to settle. Then we filter through a layer of gauze.
5. Peeled nuts are placed in a solution of lime for a day, not forgetting to stir occasionally.
6. We wash the fruits again and on each we make several pricks with a fork. Rinse again under running water.
7. Alum is diluted in water (5 l) and brought to a boil. Dip the nuts in boiling water and continue to cook for about 10 minutes.
8. Now you need to express the water - pour the fruits into a large sieve.
9. We shift the nuts into a capacious pan, pour cold water and leave for an hour.
10. Spices according to the recipe are placed in a gauze bag.
11. Boil water, add sugar and boil for a minute. Add spices in gauze and continue to boil for another five minutes. Remove the pan from the heat and leave for a day, and then repeat the same steps three times.
12. On final stage boil the jam for 3 hours and remove the spices.
13. It remains to decompose the hot treat into clean jars and close the lids. When the dessert has cooled, you can take a “test”.

Healthy jam from young walnuts - step by step recipe without lime

For our recipe nut jam you need soda - to get rid of the excess bitterness inherent in young fruits. Having tried a ready-made walnut treat, you will definitely return to the recipe next season.

We stock up on ingredients for jam with young walnuts:

• walnuts - 20 pcs.
• sugar - 0.5 kg
• water - 500 ml
• soda - 100 gr.

Description of the recipe for walnut jam without lime:

1. We wash and peel the fruits - it is better to do this with gloves so as not to get dirty with "corrosive" nut juice.
2. Pour 2 liters of water into a deep bowl, pour out the nuts and leave for a couple of days. During the day, the fluid needs to be changed 4-5 times.
3. We prepare a solution at the rate of 100 gr. soda to 2 liters of water, mix thoroughly. Pour the fruits for 3 - 4 hours, and then rinse again and set to boil - in a liter of water.
4. After 10 minutes, the nuts need to be filtered, and in 30 - 35 minutes, cook a sweet syrup from water and sugar.
5. We throw fruits into the finished syrup and cook for 1.5 - 2.5 hours. As a result, the size of the nuts will decrease significantly, and the syrup will thicken.
6. We lay out hot jam from young nuts in sterilized jars and roll them up. After cooling, we send the delicacy to the pantry shelves or immediately enjoy the taste of our culinary creation.

How to make walnut jam with peel - video recipe

At home, it is quite possible to make peeled walnut jam - in the video you will find step by step instructions recipe for this "exotic" dessert.

How to make walnut jam? We bring to your attention the simplest step-by-step recipes with photos and videos of nut jam from young green fruits - with soaking in a solution of lime and soda, with peel and peeled (in Armenian). Despite the obvious benefits, in some cases, nut jam can be harmful, so it’s better not to abuse this “royal” dessert.

Just a few years ago healthy jam from green walnuts was considered exotic delicacy. Today, every housewife can cook it on her own, you just need to get the fruits, which must be of a certain degree of maturity. By taste characteristics blanks are not inferior to more traditional counterparts based on berries and fruits. As for the content of substances that have a positive effect on the state of the human body, in this case nut dessert outperforms many other preservations.

The composition and benefits of walnut jam

Nutritious and quite high-calorie product can lead to weight gain. 100 g of the composition contains about 250 kcal and more than 60 g of carbohydrates. The abuse of jam can even harm healthy person. Such a small "flaw" of walnut dessert fades against the background of its beneficial properties:

• The mass is rich in iodine. According to this indicator, the delicacy is close to seafood. The element is responsible for maintaining the functionality of the thyroid gland, normalizing hormonal background and improvement of cerebral circulation.
• Tannins and glycosides in the composition of the product have a beneficial effect on the condition nervous system. It is especially beneficial for children school age. Regular use walnut jam in therapeutic volumes improves their memory, increases concentration and resistance to unusual loads. Studies have shown that dessert even facilitates the process of adapting a child to a new educational institution or team.
• Walnut mass has a positive effect on the condition of the heart and blood vessels. The nut of milk maturity contains substances that start cleaning the blood from harmful cholesterol. This is accompanied by a decrease in blood pressure and improved blood flow through the vessels.
• The abundance in the product guarantees the active removal of toxins, toxins and free radicals from the tissues. The introduction of walnut jam into the diet reduces the likelihood of formation cancerous tumors. For people undergoing chemotherapy, the product helps to recover faster after aggressive procedures.
• The presence in the composition of vitamins A, C, groups B, K, PP, F and various minerals ensures the strengthening of immunity at all levels, the normalization of metabolic processes and a general improvement in the condition.

Most clearly, the benefits of walnut jam will manifest themselves against the background of such indications for its use:

1. Long stay in areas with unfavorable ecology or highly developed industry.
2. The absence in the diet of a number of ingredients necessary for the normal functioning of the body (fish and seafood). Also, allergic to these products.
3. Life situations associated with excessive stress.
4. Increased physical activity.
5. Conditions arising from iodine deficiency.

According to nutritionists, the likelihood that walnut jam will harm the body is negligible. By consuming only 1-2 teaspoons of the product per day, you can count on the results listed above and not worry about development side effects. True, there are several nuances that must be remembered when introducing dessert into the diet of adults and children.

Harm of walnut jam

An absolute contraindication to the use of jam is an allergy to walnuts. In all other cases, the workpiece can be included in the menu, while keeping in mind the following points:

• At diabetes the delicacy is prepared not with sugar, but with its substitute. This point must be discussed with the doctor, who will tell you the optimal dosage. finished product and the frequency of its use, reducing potential harm to a minimum.

Tip: In cases of cerebrovascular accidents, which often occur in the elderly, a proven folk approach should be used. You should eat 1 teaspoon of the product daily with it. green tea. The effectiveness of the approach will increase if the tea leaves are pre-soaked in warm milk.

• If you are overweight, do not abuse conservation. An already high-calorie walnut becomes as nutritious as possible when sugar is connected to the process of its processing. One teaspoon of dessert 2-3 times a week will be enough.
• During pregnancy, it is also not necessary to deny yourself. But, in order not to provoke the risk of developing "pregnancy diabetes" in the 2nd and 3rd trimesters, the volume of the product should be reduced to a minimum. It is better to take 0.5 teaspoon of jam and add it to tea.

Harm to the body can cause the use of low-quality composition. It is impossible for air to enter the jar with the workpiece; its lid must be screwed tightly. The shelf life of homemade walnut jam is no more than 9 months. An opened product should be eaten within 2 months.

Rules for processing walnuts before making jam

If desired, any housewife can learn how to cook on their own quality product. True, the process is not easy and rather lengthy. An important point is the preparation of the ingredient, it must be of milky ripeness. The fruits are harvested until they begin to turn rough. To determine their suitability, you can prick several copies with skewers, the tool will easily pass through the shell and pulp.

Here are the basic rules of the preparatory process that underlie all traditional recipes:

• We take fruits of the same size, otherwise the final product will be spoiled. There should be no spots, scratches or cracks on the skin of the product. Optimal time Harvesting - June and early July.
• For soaking and boiling the mass, dishes with a thick bottom or an enameled container are used. In there is an active destruction of vitamin C. Aluminum containers deteriorate under the influence of acids in the composition of the workpiece.
• During the cooking process, the mass must be regularly stirred with a wooden or glass spatula so that it does not burn.
• Before the beginning heat treatment walnuts need to be soaked. To do this, use cold clean water, which is changed every 3-4 hours for 2 days.
• To eliminate the characteristic bitterness in the kernels, soaked nuts should be immersed in lime mortar for a day. After that, the fruits must be soaked again in cold water for a day. Before that, each nut will have to be pricked in several places with a thick needle.
• Before cooking, the soaked blanks should be welded. To do this, they are kept in boiling water for 10 minutes and the water is drained.

The preparatory phase ends here. Now walnuts can be used to make jam. There are many dessert recipes, you just need to choose the right one.

white walnut jam recipe

Jam made from walnuts can be not only brown, but also light. It turns out this way if you use blanks that have been peeled from the top green peel in the process.

Here is one of the most popular recipes boiling such a delicacy:

• We will need 1.5 kg of nuts, peeled from the top green peel, 2 kg of granulated sugar, 2 cups drinking water, 2 fresh lemon, 2 cinnamon sticks and 5 .
• We cook from water and sugar thick syrup in which we lay the prepared nuts. We also add the juice of two lemons. We put the spices in a gauze bag, which we also lower into the jam blank.
• Bring the mass to a boil, remove from the stove and insist for 6 hours. We repeat these manipulations 3 more times, after which the jam is ready.
• We take out the bag of spices from the contents and throw it away. The resulting composition is laid out in sterile jars and rolled up. A couple of small jars can be closed with plastic lids, but their contents should be eaten within 2 months.
• Ready preserves should be kept in the dark. cool place, at a temperature not higher than 25ºС.

If it is not possible to make walnut jam at home, you can look for a product in large supermarkets and fairs. In this case, you need to pay attention to the country of origin. Well, if it will be Greece or the countries of the Caucasus. The mass should be uniform in color without inclusions and bubbles. And also, real dessert cannot be cheap, because its preparation involves a lot of trouble and requires a certain amount of time.

No wonder it is considered one of the most delicious and refined.

Unusual taste and wonderful aroma make it truly delicious. But it is also beneficial, because it contains vitamins, trace elements and phytoncides - substances that rid the body of microbes and protozoa.

For the manufacture of unusual delicacy nuts are required that have already formed, but have not yet hardened. The shell of the nut (under the green skin) is still white and tender.

To check the nuts for maturity, you need to pierce the fruit with a toothpick in the direction opposite to the twig. best fruits usually collected in the 20th of June.

Preparation of green walnuts

Nuts should be carefully washed, cleaned of green crust and soaked for two days in cool water, which should be changed every 6-7 hours.

Note! When peeling nuts, brown spots remain on the fingers, left by the substance juglone. This substance is used in the manufacture of hair dye, it is not washed off with either water or soap. You will have to walk more than one day with dirty fingers. To prevent this from happening, use gloves when peeling nuts.

Hydrated lime (half a kilo) pour 5 liters of water for 4-5 hours. Strain and place the fruits in the infusion for about 10-15 hours. Soaking nuts in an alkaline solution is done in order to rid them of bitterness.

After that, rinse the nuts thoroughly with tap water. Now they have to lie down soaked in clean water(change in the same way as before, three times a day) for two more days.

Only after that you can start the actual preparation of jam.

How to make Armenian nut jam

There are several ways to prepare this delicacy. They differ mainly in additives.

First option

Nuts - 100 pieces

Water - 400 ml

Sugar - 1 kg

Lemons - 2 pieces

Spices

Cook sugar syrup, which then cool. Squeeze juice from citruses, add to the syrup along with spices (for example, you can put cinnamon and cloves).

Gently place the nuts in the syrup, bring to a boil and simmer slightly.

During the day, the jam should be infused. Then do the same again and again (three times in total).

After another day, boil, put the jam in jars and cork.

Second option

It differs slightly in composition and preparation.

Nuts - 100 pcs.

Sugar - 2 kg

Water - 500 ml

Carnation - 10 pcs. and other spices to taste.

Prepared nuts first boil on the small fire 15 minutes in plain water with constant stirring. Throw in a colander, wait until cool, and dry. Put the ingredients for the syrup in a bowl and boil.

Put the nuts into the cooled syrup. If there are a lot of them, add more syrup. Add spices to your taste: cloves, cinnamon, vanilla, anise, etc.

Boil over low heat for two hours, cool slightly and arrange in jars.

According to this recipe, without lemon, you get a brown jam, and according to the first one - light. But you can not put a lemon in the first case, and put it in the second - it all depends on your desire.

Armenian nut jam is an amazing delicacy. It takes a lot of time and effort to prepare such delicious food.

Bon appetit!