What is nut jam good for? Harm of walnut jam

So, we need walnuts. But remember that nuts are always needed with a peel, moreover, certainly green. Such nuts sit firmly on the tail, it will not be possible to pick them right away. Naturally, such nuts are not sold anywhere, in any case, I have not seen them. You need to collect them yourself, while they are not yet large, milky maturity. Inside the shell is still almost soft, and the nut itself is white.

Soak the washed nuts in cold water for 2 days. Change the water every 8 hours. After that, you need to take a fork or a toothpick and chop each nut with different parties. This is necessary so that bitterness comes out through the holes. We soak the nuts for another 10-12 days, during which we change the water in the morning and evening.

After the time has passed, we take out the nuts and cut off a thin dense peel from them. You can do this with a potato peeler. I recommend wearing rubber gloves while doing this. We put the peeled nuts in a basin with water diluted with 1 teaspoon of citric acid per 2 liters. Soak them for a day or two.

After the allotted time, boil the nuts in a solution of citric acid. We drain the water. Fill them with a new hot solution in the same proportion and leave again for a day or two.

Then drain the solution and wash the nuts under running water. We make syrup. Per liter of water - a kilogram of sugar or a little more - at your discretion. We add spices. Cinnamon can be poured in powder, or you can put a stick. Put the cloves with whole stamens. We put the soaked nuts and boil everything together for half an hour over low heat.

Leave the nuts in syrup for one day. The next day, boil them again in syrup. See how much liquid is left. If not enough, add water and sugar in proportion to each other. Boil for 40 minutes. Sterilize the jar and roll the nuts with syrup and spices. By the way, if you put the jam in the refrigerator, it will be stored there unrolled. Jam from young walnuts ready to eat!

Walnut jam is a fairly popular product in places where the tree itself grows. It is valued among many gourmets and is widely popular due to its characteristic taste and beneficial properties. To enjoy the dessert, it is not necessary to purchase such jam in the store, it can be prepared at home if you have all the necessary ingredients on hand.

Green walnut jam: recipe

First of all, it should be noted that only young nuts are used for making jam, which have more green color and have only reached milk maturity. They are soft shelled. The process of harvesting fruits for direct preparation has some subtleties. This is due to the peculiar bitterness of the feedstock. To get rid of the unpleasant taste, still unripe nuts are placed in cold water and left to soak for about two days. Before that, they are cleaned of green crust.

Remember to wear gloves while cutting green nuts. Due to the high concentration of iodine in their composition, the skin of the fingers will turn dark very quickly.

Throughout the soaking, the water should be changed regularly - at least three times a day. Then the water must be drained, and the nuts poured with lime mortar. To prepare it, use cold water and slaked lime. Leave the nuts in the resulting solution for at least four hours. Then strain them so that the bitter taste of the feedstock can be eliminated. At the final stage, rinse the nuts thoroughly under running water.

Jam made from walnuts has one more nuance - after all the manipulations done, the nuts need to be pierced with a fork in several places, and then placed again in cold water, but for two days already. Then the syrup itself is prepared, in which the nuts will be cooked. For its preparation, ordinary sugar and water are used, if desired, you can add cinnamon or cloves.

Consider the ratio of proportions in more detail:

• 40 pcs. unripe nuts;
• 3 cups of sugar;
• 1.75 liters of water for soaking and one glass already for making syrup;
• 1 tsp citric acid - added if desired to water for harvesting nuts;
• cloves, cinnamon - to taste.

When the syrup is ready, boil the nuts in it for about ten minutes and leave it in this state for about a day. So they can get enough sugar and acquire a pleasant taste. Further, the cooking process must be continued. Half an hour is enough for this, but a more accurate sign that the nuts are already ready will be their black sheen. Do not forget to throw a bag of ground spices into the water during cooking. This will give the jam a more pleasant aftertaste. Then it should be poured into jars while still hot.

If you want green walnut jam to get an unusual taste, you can deviate a little from the classic recipe. So, some say that jam gets a pleasant aftertaste if you add vanillin to it along with the usual spices.

As for cooking utensils, it is highly recommended not to use copper or aluminum products for this purpose. These materials, when exposed to heat, begin to break down, which will lead to metal particles getting into the jam. The most optimal option is the use of enameled containers, as well as from of stainless steel. Before proceeding directly to cooking, all dishes and lids should be washed. For this, water is used with the addition baking soda. Then scald the containers with boiling water and dry thoroughly.

The benefits and harms of walnut jam

Everyone knows that walnuts have a number of useful properties. But many are wondering if there is any benefit in jam made from walnuts. Even after prolonged cooking unripe nuts keep it all medicinal qualities. That is why it is recommended to prepare such jam not only for culinary reasons. It contains many valuable substances, but the most important of these is iodine.

In general, the benefits of such jam are relevant and, if necessary, increase immunity. It is often used if there are problems with the thyroid gland. Also, walnuts, even boiled, are useful for the vessels of the brain. The product can be used by women who are carrying a fetus. This is a healthy treat for children, as well as people with unstable blood pressure. With intense mental work, fragrant green walnut jam will also help.

But there is also back side benefits - do not get carried away with these products, especially for people who have excess weight because walnuts are high in calories.

Video recipe for walnut jam

Armenian Nut Jam - video

Trying to save for the winter healthy fruits and berries, people from time immemorial have been preparing jam from them - a decoction in a thick sugar syrup. Of course, many vitamins with such heat treatment disappeared, but the trace elements remained, in addition, there are those vitamins that are not afraid of high temperatures.

Unusual treat

Among the unusual for residents middle lane products for jam can be called young walnuts, but in the southern regions, where these healthy nuts grow, jam from them is very popular. His taste qualities so peculiar that it is even sometimes called the king of jams. But is walnut jam healthy or, despite the original taste, should one abstain from it?

Nutritionists believe that walnut jam has undoubted benefits and can be recommended to almost everyone. The exception, of course, are allergy sufferers and diabetics. The rest can not only enjoy pleasant taste but also get tangible benefits.

Benefit

And the first on the list of what walnut jam is useful for is, of course, iodine. This item is required human body, and there are not so many products in which it is contained, and many of them are expensive and peculiar, so not everyone likes it. A few spoonfuls of goodies will help in saturating the body with the right element.

For those who consume jam from young walnuts, the benefit lies in the fact that it increases immunity, so it is very useful in flu time and, of course, more pleasant than garlic. In addition, walnut jam also benefits people with cardiovascular diseases. It strengthens blood vessels and cleanses them of harmful cholesterol.

General effect on the body

I must say that the jam from walnut beneficial features relate to the activity of the body as a whole, helping to avoid some oncological ailments, increasing potency, improving brain activity. It is useful during a period of strong nervous tension, it is also recommended for pregnant women as a general tonic, as well as after surgery or a serious illness.

So healthy treats there are, and walnut jam is an example of this. Just do not forget that it contains a lot of sugar, so you should limit yourself to a small amount and use this yummy not too often.

Green walnut jam. Recipe

Homeland of walnuts - middle Asia. That's where they came to us from. variety of dishes of these fruits, including jam.

It is tasty, original and healthy. Few people know how to cook green walnut jam and what fruits are needed for this dessert. From the article you will learn new recipes and cooking tips.

Green walnut jam: useful properties

Every human body needs vitamins, iodine and others. biological substances. All this is in a walnut. It is useful for blood vessels, heart, immune system etc. Walnut fruits contain a large amount of vitamin C. That is why doctors recommend eating nuts in the winter.

Given the beneficial properties of the fruit, many housewives make delicious jam from it. It strengthens the immune system, helps restore normal sleep, cure a sore throat or flu.

Schoolchildren need nut jam. Thanks to it, mental activity increases, strengthens the immune system, and it contributes to recovery after a long illness.

Healers who recognize only traditional medicine believe that walnut jam helps cure gout, rheumatism, stomatitis, kidneys, heart, and more. etc. However, this dessert is not only healthy, but also very tasty. Even children will enjoy using it.

Fruit preparation

Not everyone knows when to harvest green walnuts for jam. As a rule, the fruits appear in June, so at the end of the month you can harvest. At this time, they are still green and unripe, and they are exactly what you need for dessert.

For jam, you need to collect strong and large green nuts. Try to collect as many of them as possible. In green walnuts, the shell is soft, but the nucleoli have already appeared.

Try to collect nuts far from the road, preferably in a plantation or forest. Indeed, for jam, we need fruits that are not only tasty, but also healthy. If you collect them near the roadway, then useful substances there will be very little in the nuts.

classic walnut jam recipe

This dessert is prepared quite simply, but the process is long. Once you have it ready, evaluate the time spent. Nuts taste very bitter and unpleasant. Therefore, they need long time soak. Only then will you get rid of bitterness.

First, with a fork, knife or needle, make many punctures in the nuts. This is necessary in order for the bitterness to come out as quickly as possible. Soak nuts in cold salted water. Let stand 9 days. Change the water every morning and add salt. On the tenth day, prepare the ingredients:

• Sugar - 1 kg 350 g.
• Nuts - 50 pcs.
• Water - 3 tbsp.
• Ground cinnamon - 20 g.
• Cardamom grains - 14 pcs.
• Cloves - 7 g.

After the nuts are infused, rinse them thoroughly, fill with fresh water and put on medium fire. When the fruits boil, reduce the heat and cook for another 15 minutes. Now drain the boiling water, rinse the nuts and leave them in cold water to cool completely.

Meanwhile, make the syrup. Mix sugar with water and boil for 5 minutes. Now put the cooled nuts into the syrup and boil for another 15 minutes. Now you can remove the container from the stove and leave for a day.

Prepare a gauze bag, put cloves and cardamom in it. Dip it on a string in nuts, add cinnamon to the mixture itself and cook for 7 minutes. Remove the gauze bag, roll up the hot jam. It turns out very tasty jam from green walnuts. The recipe came to us from Asia and is still in demand.

Armenian nut jam

This dessert has a sweet and sour taste. To make walnut jam, you will need the following ingredients:

• Sugar - 1 kg 350 g.
• Unripe walnuts - 1 kg.
• Medium lemon - 2 pcs.
• Carnation - 13 buds.
• Water - 300 ml.

Prepare the syrup: Boil sugar and water for about five minutes. Cool it and put fruits in it, add lemon juice to the same container.

The mixture will boil - boil for 10 minutes and set aside. The jam should stand for a day. Now repeat this procedure 2 more times. In total, jam was cooked for 10 minutes for three days. On the fourth day, cook until the nut is completely soft and ready. Roll up.

Chocolate covered green walnut jam

It's pretty unusual delicacy. And for sure, not everyone knows how to cook green walnut jam with chocolate. It turned out that there is nothing complicated in the recipe. The main thing is to keep desired proportion. To make jam you will need:

• Sugar - 1 kg 200 g.
• Green walnuts - 1 kg.
• Water - 300 g.
• Cocoa - a small pack (100 g).
• Spices.

First, the fruits must be boiled for about two hours. Then boil the syrup, which is needed for jam. Put nuts in it and boil for two hours. Meanwhile, dissolve cocoa in a small amount water and break up any lumps. When the jam is almost cooked, there are 10 minutes left before the end, pour cocoa into it and add the necessary spices. It can be ginger root, cinnamon, clove buds and more. others

Remember: cocoa thickens the syrup. So don't overdo it. If you want more thick jam, pour out all 100 g of cocoa. If you would like to receive more liquid dessert, then 50 g is enough for you. You will get both tasty and healthy jam from green walnuts. You can try your own recipe. Experiment with spices and see how you can play with flavors.

After peeling nuts, it is impossible to wash your hands. The paint of the fruits is eaten deep into the skin, and you have to walk with such hands for at least a week.

To avoid this trouble, do not forget to wear gloves when cutting nuts. Want to keep your manicure? Then cut the fruit with a knife, not with your nails.

For more enjoyable and unusual taste play as often as possible with spices and citrus fruits. Experiment with lemon, oranges, tangerines, ginger, zest, etc. Only then will you find your unforgettable recipe.

To make the jam delicious, fragrant and original, always cook it in three or four doses. The dessert turns out to be thicker when, after the next cooking, you let it cool completely. Try not to put it on the stove even warm.

To keep the jam for a long time, put 5 grams of sugar in each jar before closing. And for more long-term storage try to put the jam in a dark and cool place.

What are the health benefits of walnut jam?

It is pleasant and useful to eat walnut jam for pregnant women and children, because at the stage of milky ripeness of the nut, it forms medicinal properties. The walnut kernel contains many chemical elements: alkaloids, glycosides, resinous substances and, most importantly, an abundance of iodine.
increase immunity, are useful in diseases of the thyroid gland and for the vessels of the brain.

Natalia_56

One of the most unusual and delicious jams- This is a jam made from unripe walnuts. And there are real legends about the benefits of this delicacy.
Jam from young walnuts certainly has a beneficial
impact on human health. Specially tangible nutritional support
this product will help the thyroid gland of the growing body of the child
and patients with hypothyroidism. This is an indispensable treat for residents.
iodine-deficient regions.
The benefit is in the content. huge amount vitamins and microelements.
In an unripe walnut there are a lot of such vitamins PP, E, B2, B1, A. The main benefit of jam made from milky walnuts is
lies in great content iodine and vitamin C. Especially useful
jam for those who are contraindicated alcohol tinctures walnuts,
after all, jam can be safely consumed by children and pregnant women.
Is there vitamin C in walnuts?
more than in rose hips, kiwi and lemon. Walnut jam -
excellent protection and support of your immunity.
The walnut contains: iron, phosphorus, calcium, zinc, carotene, cobalt, copper, nickel and copper. They are necessary for correct operation respiratory tract and intestines. These substances improve and systematize the metabolism in our organisms.
Walnut jam, like the walnut itself pure form rich in iodine. It is indispensable in the treatment of the thyroid gland and the elimination of problems with potency.
Magnesium is equally important to us. It dilates blood vessels and improves brain function.
Walnut jam is rich in protein and tannins, phanticides and vegetable fats.
Walnut jam shown:
in case of problems with blood pressure at physical activity with long mental work with sleep problems for the growth of children with nervous overload
Enjoy original taste and improve your health!

How useful is walnut jam (which is boiled in a green shell)?

You are writing a dissertation, or drinking tea with jam. Any food is useful in some way, and harmful in some way. Do not fool yourself and eat and drink what you like. If a person does not go in cycles, then he himself feels that he needs to eat and drink. Do not eat in buckets and basins and eat varied. And everything will be alright.

As easy as pie. Its healing kernels are easily stored both in a peeled form and with a shell. But such a preparation can be made many times tastier than just nuts. Green walnut jam has already become an indispensable item in preparation for winter for many gardeners and summer residents. Extraordinarily delicious dessert and a memory enhancer aromatic additive to and a way to rejuvenate cells - it's all about nut jam. How to stock up on such a miracle, we understand in more detail.

Preparing to spin the nut

It is not known exactly who first came up with the idea of ​​\u200b\u200bboiling nuts, but the idea was great. Processed kernels become soft, saturated with syrup, give amazing aroma and taste. It should be noted right away that the process of preparing such a treat takes time and effort, but the result will please any gourmet.

For nut jam, you will need young fruits with a non-hardened shell. As a rule, this stage of ripening of the Vologda walnut occurs in mid-late June. The degree of maturity can be easily checked, for this they simply pierce the fruit with a large needle or toothpick, if it has passed through, you can start cooking. Nuts need to be collected and selected suitable.

Delicious green walnut jam is obtained from high-quality raw materials. Each fruit must be inspected for dark spots, cracks, rotten parts. Upper layer 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 the skin. You need to cut in very thin layers. At this stage, be sure to use rubber gloves, as the composition of the skin will leave for a long time dark spots on the hands - this is a lesson many have learned since childhood.

After peeling the skin from each fruit, all the nuts must be placed in a basin where they will soak. The choice of dishes is a separate “song” and a stumbling block for many hostesses. Literally two generations ago, the most common container for making jam was aluminum or copper bowls. Many, using the recipe and great-grandmother's advice, do so until now. Today they are not recommended to be used, since and, and can react with jam acids, during this process the dish is filled with heavy metals. Stainless steel utensils or enameled containers are ideal.

The dishes were chosen, the nuts were prepared. Now follows milestone in a spin - soaking fruits. Nuts should 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 the soaking continues, at this stage you can choose between two options: lime soak and no lime soak.

Soaking methods

To prevent walnut jam from becoming bitter, it goes through several soaking phases before the main cooking stage. After the fruits stand in the water for 2 days, the water must be drained. Then they are soaked additionally with or without lime.

Limeless method. It will require one knitting needle or fork. Each nut needs to be pierced, and a carnation should be placed in the resulting hole. Prepared fruits should be filled with water and left for ten days. Be sure to change the water several times a day, because without this all the work will come to naught.

After one decade, the water is drained, and the kernels cover hot water for 13-15 minutes. After that, they again need to be immersed in cold water and infused for another 24 hours. After the set time, the kernels must be dried.

lime method. After 2 days of soaking, the nuts are placed in a solution of slaked lime. To do this, you 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. In the washed nuts, you need to make holes with a fork or a knitting needle, pour them again plain water and wait another 2 days. Do not forget to change the water to clean several times a day.

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

Jam Recipes

Such a dessert can be made only with nuts or diluted with spices, citrus peel, berries. In any case, the product will come out tasty, and if you follow the rules of soaking, it will also be extremely useful.

Classic recipe:

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

Soaked nuts need to be decomposed to dry out a little. Meanwhile, syrup is boiled from water with sugar. When the sand has completely melted, we immerse the fruits there and boil for 10-15 minutes. After that, the jam is postponed for 6-8 hours, returned to the fire again, and then stands again.

You need to boil walnut jam 4-5 times with an interval of 6-8 hours. So the kernels are saturated with sweet syrup, do not lose their shape, and the syrup acquires a nutty color, taste and smell. The last step is to decompose finished product on dry sterilized jars and roll up.

Spicy jam:

• nuts - 50 pcs.;
• 400 ml of water;
• 1000 g of sugar;
• carnation;
• vanilla sugar;
• stick .

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

Nut jam with citrus:

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

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

In addition to these classic recipes with shelled kernels, use the recipe with unshelled nuts. The edges are cut from the fruits on both sides and immersed in cold water for 10 days. At the same time, the liquid also needs to be constantly changed so that all the bitterness comes out. After this period, the fruits must be boiled in clean water 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. In the meantime, syrup is being prepared from the ratio: one part water and one part granulated sugar. Cooled down sweet water you need to pour the cores again and leave overnight. In the morning, drain the syrup and boil it for 20 minutes, return to the nuts. The same must be done three more times, in last time All ingredients are boiled together for 10-15 minutes. Unpeeled green walnut jam is ready.

Application in medicine

As you can see, the preparation of such a dessert takes time and effort, but it's worth it, given that the benefits exceed all expectations. This dessert is useful for urological diseases, heart or liver problems. During the conservation process useful components, which are contained in fresh nuts, is lost. But even what is left is enough to cover the need for vitamins, and.

The special “pride” of such a dish is an impressive amount beneficial acids: And . The combination of microelements and acids has a beneficial effect on the functioning of the brain and central nervous system. IN traditional medicine nut dishes, including jam, are used as an anti-sclerotic 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 a delicacy so as not to cause allergies in the baby.

Nut jam is contraindicated for people with diabetes. In view of its high content, it is better to limit it to those who protect their figure and people with obesity, since 100 g of the product contains 280 kcal.

In case of digestive problems, walnut jam can be consumed only with the permission of a doctor. A large number of, tannins and fibers is only useful for a healthy digestive tract.

Other than that, it's a treat worth spending time on. Its beneficial properties will come in handy until next season. And those who replenish stocks for the winter with such a preparation can be proud of the discovery of new horizons in cooking.

The taste cannot be compared with any fruity or berry jam. To achieve the desired result, you will have to make an effort. Depending on the recipe, the preparation of the treat can take from several days to several weeks.

On the beneficial and harmful properties of nuts

The benefits of walnut jam were noted by the ancient healer Avicenna. He recommended it to people emaciated from serious illnesses for quick recovery. But the product also has a number of contraindications.

Benefits and chemical composition

Useful properties of green nuts allow you to consider them universal remedy to restore body systems and strengthen protective barriers. The secret lies in the rich composition.

• Ascorbic acid. Walnut peel contains 50 times more vitamin than lemon. The substance is useful not only for immunity. It also gives elasticity to blood vessels, normalizes the production of thyroid hormones.
• Vitamin RR. Accelerates metabolism, stimulates the secretion of gastric juice. Vitamin is necessary for the normal functioning of the nervous system, the health of the heart and blood vessels, as well as the beauty of the skin.
• Vitamin E. A powerful antioxidant that removes free radicals and heavy metals from the body, preventing the development oncological diseases. For women, the substance is important in terms of preventing breast tumors and normalizing hormonal background. It is also called the “beauty vitamin” due to its beneficial effect on hair and skin.
• Vitamin B2. It takes part in the process of converting fats and carbohydrates into energy resources of the body. Breaks down pyruvic acid, which negatively affects the functioning of the heart and nervous system.
• Iodine. According to the content of the element, it is green, and not ripe walnuts, that are not inferior to seafood. Iodine improves physical and mental performance. Strengthens nervous system making a person more resistant to stress.
• Phytoncides. They kill disease-causing microbes, which contributes to fast treatment infections.
• Fatty acid. Nourishes tissues, making them more elastic and resistant to negative impacts. Helps strengthen the immune system.
• Tannins. Remove carcinogens, cleanse the intestines, prevent the occurrence of inflammatory processes in the digestive organs.
• Glycosides. Stimulate cerebral circulation. As a result, memory and concentration are improved.
• Magnesium. It dilates blood vessels, which normalizes blood pressure.

People living in industrial regions with poor ecology, engaged in intense mental or physical work, subject to stress, simply need to take walnut jam. A teaspoon of treats a day will provide reliable protection organism. The dessert will help make up for the lack of iodine in people who, due to allergies, cannot eat seafood.

Contraindications

Given the saturated chemical composition nuts and jam from them, do not get carried away with a treat. He has contraindications.

• Diabetes. Jam contains a lot of sugar, which is dangerous in case of illness. Talk to your doctor about using a sweetener to prepare it.
• Excess weight. dietary product you won't name. The calorie content of jam is almost 250 kcal.
• Pregnancy. In the second and third trimesters, dessert can trigger the development of diabetes in pregnant women.
• Ulcer of the stomach or intestines. By promoting the production of gastric juice, the product can provoke an exacerbation of diseases.
• Individual intolerance. Both ripe and green nuts are difficult to digest and are allergens.

Preparatory stage

Green walnut jam will please unforgettable taste if you properly collect and process raw materials.

Procurement of raw materials: 4 rules

You can cook walnut jam until the shell has hardened. Follow the four rules for fruit selection.

1. Color. Nuts should be light green in color. Fruits with stains are not used.
2. Form. Choose large nuts with a perfectly rounded shape. Deformed fruit should not be used.
3. degree of maturity. The shell should have a milky-waxy texture, and the nascent kernels should look like jelly. A little hardening is perfectly acceptable.
4. Period. The second half of June is the time to harvest raw materials.

Going for nuts, grab a few toothpicks. If the point easily pierces the fruit through and through, the raw material is ideal for dessert.

Processing: 7 stages

If you decide to make green walnut jam, the recipe will begin with the preparation of the fruit. It includes seven stages.

1. Remove skins from nuts. To make it easier, blanch the fruit. Send them first in boiling water, and then in ice water.
2. Place raw materials in cold water. The fruits need to be soaked for two days. As the water darkens, it needs to be changed.
3. Prepare a solution of slaked lime (calcium oxide). For five liters of water take half a kilogram of the substance. Stir, leave for four hours and strain.
4. Soak the nuts in the solution for two days to remove the bitterness.
5. Rinse the fruits under running water.
6. Use a wooden skewer to poke a few holes in each nut.
7. Soak the raw materials again in clean water for two days. Don't forget to change the water.

When preparing raw materials for cooking, you can do without lime. Soak the nuts in a baking soda solution. Instead of waiting two days, try blanching the fruit in water with citric acid. Judging by the reviews of the hostesses, both methods are excellent at fighting bitterness. If you do not want to use foreign impurities, you will have to soak the nuts in cold water for at least ten days.

Walnut jam recipe: 5 options

Cooking dessert requires patience and a certain skill. Guided step by step recipe, you will quickly learn how to cook a healthy treat.

Recipe #1: Simple

You will need:

• prepared nuts - 100 pcs.;
• sugar - one kilogram;
• water - one and a half to two glasses.

Cooking

1. Heat water with sugar until the granules dissolve.
2. Dip the nuts in the syrup, boil for five minutes.
3. Remove jam from stove and let cool completely.
4. Boil the jam again, boil for another five minutes, cool.
5. Repeat this cycle until the syrup is thick enough.
6. Arrange the fruits in sterile jars, fill with syrup and close the lids.

IN simple recipe it is permissible to use nuts with a peel. It turns out dark and thick. The taste of the syrup resembles buckwheat honey.

Recipe number 2: Armenian

You will need:

• prepared nuts - 100 pieces;
• water - two glasses;
• sugar - 1 kg;
• cloves - ten pieces;
• cinnamon - a teaspoon or one stick;
• lemon - two pieces.

Cooking

1. Make syrup from water and sugar.
2. When the granules are completely dissolved, lower the nuts into the boiling liquid.
3. Squeeze the juice from the lemons and add to the pot.
4. Put the cloves and cinnamon on cheesecloth or cotton cloth and tie in a bag. Send to the pan.
5. Boil the jam and leave to infuse for a day. Repeat the cycle two more times.
6. For the fourth time, the jam must be heated until the nuts become soft.
7. Distribute the boiled fruits among the jars, pour over the syrup and roll up the lids.

The Armenian recipe is good because the jam is fragrant and spicy. Due lemon juice the concentration of ascorbic acid increases. To make the taste even more piquant, add lemon zest to the syrup.

Recipe number 3: Bulgarian

You will need:

• prepared nuts - 1 kg;
• water - one glass;
• sugar - 1 kg;
• citric acid - 10 g.

Cooking

1. Place the nuts in boiling water for five minutes.
2. Transfer the fruits to a bowl of ice water for ten minutes.
3. Repeat the cycle seven to ten times.
4. Pour sugar into a glass of water and prepare syrup.
5. Place raw materials in a sweet liquid and cook until soft.
6. When the nuts are ready, add citric acid, remove from heat after ten minutes.
7. Divide dessert among jars.

Recipe number 4: from the kernels

You will need:

• unpeeled green nuts - 1 kg;
• sugar - 1 kg;
• water - two glasses;
• citric acid - 5 g.

Cooking

1. Arrange the nuts so that direct sunlight falls on them.
2. Leave the fruit in the sun for two to three days, turning occasionally.
3. Wash the nuts and start cleaning. You need to remove not only the peel, but also the pulp until a white shell appears.
4. Immediately place peeled fruits in water with citric acid so that they do not darken.
5. When the nuts are peeled, remove them from acidified water, and boil the liquid itself.
6. Dip the fruits in boiling water, after ten minutes, remove them with a slotted spoon.
7. Add sugar to acidic water and boil until the granules disperse.
8. Transfer the nuts to the syrup and leave for eight hours.
9. At the final stage, the dessert must be boiled for another 40 minutes and rolled into jars.

Recipe number 5: from ripe nuts

You will need:

• apples of sweet varieties - 1 kg;
• nut kernels - 100 g;
• one lemon;
• water - two glasses;
• sugar - 1 kg;
• peppercorns - five pieces.

Cooking

1. Peeled apples cut into small cubes or straws.
2. Place fruits in a saucepan, add water, lemon juice, sugar, black pepper.
3. Cook the ingredients for a quarter of an hour, constantly removing the foam.
4. Take the pepper out of the syrup.
5. Finely chop the nuts with a knife. You can use a coffee grinder. Add to apple stock.
6. Boil the dessert for another quarter of an hour and distribute it among the jars.

Ripe nut jam is especially useful for men. Regular use prevents the development of prostatitis, enhances potency, and also contributes to the treatment of infertility.

For high-quality jam, not only the ingredients are important, but also the observance of the subtleties of the technology of preparation and storage. Six tips to help you get the job done.

1. In what dishes to cook jam. Perfect option- a basin or a pan from stainless steel. It is not recommended to use copper containers, as ascorbic acid breaks down on contact with this metal. Aluminum is also undesirable, its ions can penetrate the product.
2. Prepare your container carefully. Both jars and lids must be washed well with soda and sterilized.
3. Protect your hands. Considering high content iodine in nuts, there is a risk that the skin of the hands will turn dark. Therefore, work with the fruits in gloves.
4. Let the jam set. To fully reveal the taste of the dessert, do not open the jar for at least 20 days after seaming.
5. Storage. The ideal place to store jam is a cellar or a dark pantry. The room temperature must not exceed 25 °C.
6. Best before date. A sealed jar can stand in the pantry for no more than nine months. A open jam becomes unusable after two months.

Some sources contain information that jam from young walnuts was part of the diet of the soldiers of the army of Alexander the Great. It gave them strength before the battle and helped them recover from long campaigns and severe wounds. Given the rhythm of life of a modern person, he also does not interfere with a means to give vital energy. Walnut jam is exactly what you need.