Green walnuts jam benefits and harms. Green Walnut Jam Recipes

green jam walnuts very useful, especially for people with a sick thyroid gland

For many peoples, jam has been one of the favorite desserts for a long time. There are a great many recipes for jam, and green walnut jam is not only liked by many, but also very useful. This sweet dessert is enjoyed by both children and adults.

Benefits of walnut jam

Why is jam made from young walnuts and what is the use of green walnut jam? The fact is that it is in unripe nuts that biologically contain active substances which have a beneficial effect on the human body.

• Young nuts contain a lot of vitamin C, and, according to scientists, even more than citrus fruits famous for it.
• There are other vitamins there - tocopherol and group B.
• In immature nut kernels, there are many glycosides, alkaloids and resinous substances containing iodine necessary for the normal functioning of the thyroid gland.

Due to the content of a whole range of valuable substances, walnut jam has wonderful properties. beneficial features, which are especially useful when used in winter time and in the off season. Indeed, during this period human body begins to lack vitamins, and this lack leads to a noticeable decrease in immunity. This sweet dessert will help to partially cope with such problems.

• Thanks to the iodine content, jam with green walnuts becomes especially useful for people suffering from hypothyroidism.
• Enjoying this dessert, a person simultaneously strengthens and cleanses the liver.
• With the help of moderate consumption of this jam, you can fight insomnia.
• Helps walnut dessert and in the treatment of viral and colds such as the flu or a sore throat.
• Jam will also benefit people with nervous disorders.
• People suffering from cardiovascular diseases will be right to include green walnut dessert in their diet. The same applies to those suffering from hypertension. The useful substances of the dessert contribute to the removal of “bad” cholesterol from the body and slow down the formation of new cholesterol plaques on the walls of blood vessels.

For a long time, scientists have found that with the help of walnuts, it is possible to improve brain function. Therefore, it is useful for people engaged in this or that mental work to apply to walnut jam. Thanks to this, you can increase concentration and strengthen memory. This is especially useful for people who are subject to frequent nervous stress or engage in mental activity for a long time.

A few years ago, British scientists conducted studies showing that men who indulge in jam from young walnuts protect their prostate glands from oncological lesions, and women, respectively, their mammary glands. A similar picture is emerging with a positive impact on the male and female reproductive system. Men still sometimes manage to overcome problems with potency.

Supporters of traditional medicine speak no less positively about the benefits of such a dessert, adding to the usefulness of walnut jam, also solving problems with rheumatism, gout, bladder, oral cavity, heart and kidneys.

Is it possible to harm young walnut jam?

If the jam is made in violation of certain rules, then, on the contrary, it can be harmful to the body. Therefore, it is better to cook it yourself or buy only from trustworthy manufacturers.

Sometimes this jam can cause an allergic reaction. You should not “press” it too much, because the excessive use of this high-calorie product will soon become noticeable by the folds deposited on the sides. Jam with sucrose should not be eaten by diabetics.

How to choose the right cooking utensils?

A person who knows how to cook walnut jam also knows that it is necessary to choose the right dishes for cooking it. Copper basins, traditionally considered the best, are by no means the best with acid-containing products, since copper reacts with ascorbic acid. The same applies to aluminum, in which the protective oxide film suffers and the metal ends up in the product. The best in this case are enameled or stainless containers.

Jars and lids must be thoroughly washed, for example, with soda, and then sterilized over steam and dried.

Preparation of walnuts

Before you start cooking jam from young walnuts, they should be properly prepared: remove the green skin and soak for a couple of days in cold water, which must be changed three times a day. Then drain the water and pour the nuts with a lime solution (0.5 kg of slaked lime in 5 liters of cold water), which was infused for 4 hours and then filtered. With the help of lime, it is possible to get rid of the bitter taste characteristic of immature nuts. After that, the nuts need to be washed for a long time running water, then they should be pricked with a fork in several places and soaked in cold water for another two days.

Walnut jam with lemon

Ingredients

• a hundred nuts;
• clove buds - 10 pcs.;
• sugar - 2 kg;
• one lemon;
• water - 2 glasses.

Cooking

1. Dip the prepared nuts in boiling water so that it completely covers them.
2. Prepare syrup from sugar and water by boiling.
3. Put cloves and nuts into this syrup, add lemon juice and bring to a boil.
4. Remove from stove and cool the jam.
5. Repeat the cycle of boiling and cooling three times, for the last time, cook until tender.
6. Transfer jam to sterilized jars.

Video recipe for green walnut jam

Walnut jam with spices

Recipe this jam from green walnuts enriched with the aroma of several spices.

Ingredients

• a hundred green nuts;
• sugar - 2 kg;
• carnation - 10 buds;
• cardamom - 5 seeds;
• ground cinnamon - 2 teaspoons;
• vanillin;
• water - 8 glasses.

Cooking

1. Pour water into a basin, pour sugar into the same place and boil the syrup.
2. Put the prepared nuts into the boiling syrup.
3. In the process of cooking, lower the bag with pre-chopped spices into the basin.
4. Boil until the nuts have a black sheen, then add vanillin to taste.
5. Pour the finished jam into jars.

Armenian walnut jam

Ingredients

• a hundred walnuts;
• sugar - 1 kg;
• cinnamon - 10 g;
• a couple of lemons;
• carnation - 10 buds;
• water - 0.4 l.

Cooking

1. Cook sugar syrup and cool it down.
2. Place the nuts in the cooled syrup and pour in the lemon juice.
3. Bring to a boil and leave overnight.
4. Repeat the procedure 3 times last time simmer until the nuts are completely softened.
5. Transfer the dessert to sterilized jars and roll up.

Bulgarian walnut jam

IN this case The recipe for walnut jam is very painstaking, but the result is worth it.

Ingredients

• walnuts- 1.1 kg;
• citric acid - 10 g;
• sugar - 1 kg;
• water - 1 glass.

Cooking

1. Dip the peeled nuts for an hour in a solution of citric acid.
2. Boil them, alternating: first, lower them for 4 minutes in boiling water, then for 10 minutes in cold water. Repeat this procedure at least 7 times.
3. Boil the sugar syrup, dip the nuts in it and cook until tender.
4. 10 minutes before the end, put citric acid in the jam.

Ukrainian walnut jam

Ingredients

• nuts - 1 kg;
• lemon - 1 pc.;
• carnation - 10 buds;
• sugar - 1.2 kg.

Cooking

1. Pierce the nuts with a needle and immerse in boiling water for 20 minutes, then cool in cold water.
2. Boil sugar syrup by adding cloves and lemon juice to it.
3. Pour the syrup over the nuts and cook for 5 minutes, then remove from heat for an hour.
4. Bring back to a boil and cook for another 5 minutes, and so on 3 times.
5. For the fourth time, cook until tender and pour the jam into jars.

Video recipe for jam from young walnuts

• Butchering green nuts, you need to wear gloves, otherwise the iodine contained in them will stain the skin of the hands in a dark color.
• To make the jam more fragrant and tasty, it must be prepared in at least three steps.
• More thick jam It will work if after the first cooking let it cool completely.
• To enrich the taste of nut jam, you can add cinnamon and vanilla to it. orange peel. The taste and aroma of such jam will be much more interesting.
• The jam can be stored room temperature but always in a dark place.

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All the beneficial properties of walnut jam are explained by the special composition of walnut fruits. Mature and green nuts have some differences in chemical composition. So, jam from green walnuts, the benefits of which are invaluable for human health, is different high content vitamin C. Mature nuts lose a lot ascorbic acid in the process of maturation. Numerous recipes from green walnuts came to us from Greece, from where the walnut tree began its journey around the world. Today, the plant is successfully grown on all continents. Amateur gardeners cultivate walnuts not only for ripe tasty kernels, but also for green pulp, from which healthy and tasty jam is obtained.

The product has a low water content, but there are a lot of fats in it. In some cases, the fat content of walnuts exceeds 75%. It is clear that the calorie content of the product is very high. Walnut surpasses even some types of meat in this indicator. The protein content is not too high, but the nuts contain valuable amino acids necessary for the human body. Walnut is rich in valine, phenylalanine, histidine, cystine and some other rare amino acids. That is why the product should be included in the diet of athletes. But for people engaged in mental work, more suitable jam from green walnuts, the benefits of which for the brain are very high.

Walnut jam: its health benefits and harm

The product does not contain cholesterol, so it can be recommended for use in atherosclerosis. Besides, nut jam rich in vitamins of groups B, A, PP, C, E. The product can be used as an anemia prevention due to high content gland. Also, green walnut fruits are rich in phosphorus, zinc, iodine, potassium and calcium.

The health benefits of green walnut jam are much higher than you might imagine. In addition, the product has interesting taste, which no other fruit or berry jam. Although the product is different high calorie, it can be recommended in microdoses for weight loss. Walnut jam gives energy, eliminates hunger for a long time, increases mental and physical performance.

It is noted that nut jam helps with apathy and chronic fatigue, depressive states and muscle weakness.

The content of iodine in green fruits is especially high. Nut jam must appear in the diet of those who have endocrine disorders, are deficient in iodine or have been exposed to radiation. Walnut jam will help with poor memory, emotional exhaustion, impaired hormonal background in women during menopause. A teaspoon of walnut jam will saturate the body with essential vitamins, improve mood, give strength and relieve apathy.

Depending on the method of preparation of nut jam, it chemical composition And medicinal properties will differ. For the preparation of the so-called black jam, nuts with a green peel are used. White jam is obtained from pre-peeled green nuts. Jam from nuts with peel will be useful for kidney diseases. It has a diuretic effect and relieves inflammation in pyelonephritis in any form.

Walnut jam will help with problems with sexual desire. The nuts themselves are often used as an aphrodisiac. The stimulating properties of the product in nut jam are less pronounced, however regular use will give this sweetness vitality and help increase libido.

Walnut jam should be given to children as a prevention of rickets. True, it must be remembered that the product can cause allergic reactions Therefore, before treatment, you should consult a pediatrician.

Peanut butter should be consumed in moderation. It can harm the figure and lead to an increase in blood sugar. Contraindications to the use of green walnut jam are:

• diabetes,
• neurodermatitis,
• individual intolerance,
• obesity,
• thrombophlebitis.

How to make walnut jam

Green walnut jam - benefits

What is the benefit of walnut jam?

Let's start with the fact that the jam is made from unripe walnuts. Why? It is the green, unripe walnut fruits that contain many vitamins and active biological substances beneficial effect on our body.

Young nuts contain vitamin C (much more than citrus fruits), tocopherol and B vitamins. Unripe nut kernels contain many alkaloids, glycosides and resinous substances that produce iodine, which our thyroid gland needs so much.

Walnut jam is a storehouse of vitamins and healing substances, it has incredibly beneficial properties. In winter and in the off-season, when the body really needs vitamins, jam will help boost immunity.

Useful properties of walnut jam:

1. The iodine content makes the jam incredibly useful for patients with hypothyroidism.
2. Improves liver function.
3. Relieves insomnia.
4. It has a beneficial effect on mental activity.
5. Facilitates the treatment of influenza and tonsillitis, and also restores the body after an illness or surgery.
6. Normalizes pressure.
7. Helps in the fight against cardiovascular diseases.
8. It is used to treat gastritis and stomach ulcers.
9. Promotes elimination various kinds worms.

The benefits and harms of green walnut jam

A few years ago, scientists came to the conclusion that periodically consuming walnut jam can prevent oncological lesions of the prostate gland in men and malignant tumors of the mammary glands in women.

Jam has a beneficial effect on the reproductive function of men and women, and even eliminates problems with potency.

In addition to the benefits, green walnut jam can also harm the body if it Bad quality. Therefore, it is recommended to prepare the product yourself or purchase from a reliable seller. In addition, jam can provoke allergies. The abuse of nut jam can cause weight gain. And it is also forbidden for diabetics, as it contains a lot of sugar.

Walnut jam: how to cook walnut jam

Walnut jam - general description

Jam - lovely way cold winter pamper yourself with an extraordinary aroma and at the same time preserve all the benefits of the gifts of nature. Walnut jam called the "king" of the sweet world, which, in addition to original taste will give invaluable benefit for the body. Who would have thought that a magical delicacy has a bactericidal, anti-sclerotic, anti-inflammatory effect. It is rich in linoleic and oleic acid, vitamins C, PP, group B, contains iodine, magnesium, zinc, copper and phytoncides.

The right choice of nuts is half the success, so you should approach the process with all your responsibility. For cooking, you need to choose large nuts perfect shape, without black spots and other flaws. The fruits should be green, with a delicate, milky-waxy shell inside. You can check them for "professional suitability" as follows: pierce the nut with a toothpick, if it passes through unhindered, then the raw materials are of excellent quality. best time for harvesting - the second half of June.

Walnut jam - preparing dishes

Walnut jam - fruit preparation

Walnut jam - recipe 1

Walnut jam - recipe 2

Required: 100 pcs. green nuts, 2 kg of sugar, 8 glasses of water, 10 cloves, 2 tsp. cinnamon, 5 pcs. cardamom.
Pour 8 glasses of water into the basin, pour out 2 kg of sugar, after boiling, lower the prepared nuts. During cooking, a bag with ground spices is placed in the container: cloves, cinnamon, cardamom. Boil until cooked - black sheen of nuts. Add vanillin. Roll the cooled jam into jars.

Walnut jam - recipe 3 (in Armenian)

Walnut jam - recipe 4 (Bulgarian)

This recipe requires patience, but the result promises to be incomparable. Required: for 1.1 kg of nuts, 1 glass of water, 1 kg of sugar, citric acid (10 gr.). Peeled nuts are dipped into the solution citric acid(0.5%) for 1 hour. Cooked by alternation method. First dipped in boiling water for 4 minutes, and then in cold water for 10 minutes. Repeat the procedure several times, 7 times at least. Boil syrup from water and sugar, put nuts into it and cook until fully prepared. 10 minutes before the end of cooking, citric acid is added to the jam. Pack the jam in jars, roll up.

Walnut jam - recipe 5 (in Ukrainian)

The walnut came to us from Ancient Greece over two thousand years ago. It is translated from Latin as “royal acorn”, it is this allegory that describes the ability of the nut to increase the mental capabilities of people. Indeed, walnuts contain a large amount useful substances, however, they should not be abused either.

In ancient Greece, walnuts were considered the food of the elite, so ordinary commoners could not count on it. The oil secreted by the walnut tree was called the elixir of life. According to one version, in order to get married, the bride and groom in Ancient Rome must have accumulated a significant amount of walnuts.

The beneficial properties of this nut have been known in medicine since antiquity: they were used by Hippocrates and Avicenna.

The benefit of walnuts is that they include a large number of biologically active components that have a positive effect on the brain and its vessels, which is why the kernels reduce nervous tension, strengthen the heart, liver, activate brain activity can reduce stress.

"Royal nuts" are indicated for use by people who experience daily active physical activity. In addition, the nuclei are rich natural iodine, and people suffering from thyroid disease should eat walnuts. Among the properties of these fruits are antiseptic, antihelminthic, hemostatic. These nuts are best used by people with liver problems to treat atherosclerosis and reduce stress. Walnuts are rich in fiber, protein, various vitamins and magnesium.

These nuts have a special effect on the sexual function of the male reproductive system. Exactly " royal nuts"in combination with goat's milk are excellent remedy for the prevention of prostatitis and adenoma.

But at the same time, you should consume this product carefully, as it can harm your body. Overuse leads to inflammation of the tonsils, and can also provoke the formation of spasms of cerebral vessels.

Like most foods, walnuts are allegorical. In the event that you have an individual intolerance, nuts can cause allergic reactions. In addition, with eczema and psoriasis, the use of this product can only exacerbate and aggravate these diseases.

Caution should be used and included in the diet of walnuts, if you have intestinal diseases, increased blood clotting. This product refers to a very high-calorie and can lead to problems with overweight or obesity.

The amino acids included in their composition are useful for the heart, skin, hair, bones.

Walnuts improve metabolism. Therefore, be sure to include them in your diet for diabetes, goiter, rickets in children. They are very useful for the elderly.

Nuts contain a lot of magnesium, which helps relieve nervous tension at the time of stress.

Nuts contain vitamins and iodine, so include them in your menu during exacerbation of chronic diseases, with thyroid diseases.

Nuts contain micronutrients for strengthening teeth, so include at least 2 nuts per day in your diet.

Scientists have proven that eating nuts is very beneficial for men.

At hyperacidity gastric juice, liver disease, constipation, take in the morning on an empty stomach 30 minutes before eating 100 g of walnuts.

Walnuts are very good for abscesses. To do this, you need to chew the nut and apply this gruel to the abscess.

In the Caucasus, it is believed that eating 2-3 walnuts a day will help prevent cataracts.

Walnut kernels are a good anthelmintic.

They are useful in diseases of the liver and kidneys.

Walnuts contain phytohormones and are therefore beneficial for women.

Walnuts are rich in unsaturated fatty acids Omega-3 and Omega-6. Therefore, they are good for the heart and for fighting cholesterol.

From walnuts, a very tasty and healthy walnut oil is obtained. People for whom nuts are contraindicated can use oil.

Calorie content of a walnut: 100 g of a peeled nut contains 650 kcal.

Do you want to surprise your guests? healthy dessert Try making green walnut jam. Cooking treats will take more time than boiling fruit jam, but the delicacy with marmalade berries is worth it. Color ready meal obtained from amber yellow to dark brown.

In addition to the unusual taste and aroma, the dessert has useful properties. is a storehouse of trace elements, vitamins and iodine. Unripe fruits are used to make jams and purees, as they contain more vitamin C than fresh nuts.

Ready-made green walnut jam can be used as a filling for pastries, and syrup can be used for impregnation biscuit cakes and for a nice tea party.

It is recommended to collect nuts for jam from the end of June in the southern regions, and until mid-July in the central ones. For jam, choose unripe fruits, with a soft, green skin and a light core. Wear waterproof gloves before peeling nuts to protect your hands from staining.

Green walnut jam with cloves and cinnamon

Use cinnamon as desired. Instead of cinnamon sticks, take 1-2 tsp. ground spices per 1 kg of nuts.

The preparation time of the dish, taking into account the soaking of the fruits, is 1 week.

Ingredients:

• green walnuts - 1 kg;
• sugar - 1 kg;
• cloves - 1 tbsp;
• purified water - 0.7-1 l;
• cinnamon - 1-2 sticks.

Cooking method:

1. Rinse the walnuts and cut off a thin layer of skin.
2. Pour the fruits with water, rinse and change the water for 4-5 days - this should be done 2 times a day.
3. Pour purified water into a bowl for cooking jam, add sugar, bring to a boil, stirring.
4. Dip the nuts in syrup, let it boil, add cloves and cinnamon. Boil in several approaches for 40-50 minutes.
5. Arrange the jam in jars and roll up the lids. Try ready-made treat- cut the fruits into slices, pour over the syrup and serve with tea.

Jam from halves of green walnuts with lemon

This delicacy is best cooked in non-stick cookware - aluminum or stainless steel.

Ingredients:

• green walnuts - 2 kg;
• sugar - 2 kg;
• lemon - 2 pcs;
• cinnamon - 2-3 tsp;
• cardamom - 2 tsp;
• water - 1.5 l.

Cooking method:

1. Put on disposable rubber gloves and wash the nuts warm water. Peel the top layer of the peel and cut in half.
2. Fill the fruits with water, leave for 12 hours. Change water. Do the procedure within 4 days.
3. On the fifth day, prepare the syrup - heat the water and dissolve the sugar, bring to a boil and dip the nuts in it. Simmer for 30-40 minutes from the moment of boiling and let cool for 10-12 hours. Repeat the process 2-3 times.
4. When the walnut slices become soft, bring the jam to a boil again, add spices and juice of two lemons, boil for 30 minutes.
5. Sterilize jars and lids for preservation.
6. Arrange the finished jam in jars so that the syrup covers the nuts and roll up. Turn the jars upside down, cover with a blanket, keep at room temperature for 12 hours and store in a cool room.

Unpeeled green walnut jam

To prepare such a delicacy, pick up nuts of milky ripeness, in which the core is white in section.

Baking soda is used in the recipe to soften the peel of the fruit.

The cooking time of the dish, taking into account soaking, is 10 days.

Ingredients:

• green walnuts - 2 kg;
• sugar - 1.7-2 kg;
• baking soda - 120-150 gr;
• dried cloves - 2 tsp;
• cinnamon - 2 tsp

Cooking method:

1. Rinse the walnuts under running water, make several cuts in the peel or pierce in two places with an awl.
2. Pour prepared fruits cold water and leave for 10 hours, change the water. Keep doing this for 6 days.
3. On the seventh day, dilute soda in water and soak the nuts for another day.
4. Place the prepared fruits in a cooking bowl, cover with water and cook over medium heat until soft, drain the liquid and cool the nuts. Readiness check with a skewer or fork, the fruit should be easily pierced.
5. Prepare a syrup of sugar and 2 liters of water, shift the nuts, add cloves and cinnamon. Boil for 1 hour, let cool for 10-12 hours - do this 2 more times.
6. Pour the finished jam into sterilized jars, seal tightly with lids and store in cool place.

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. Ideal dishes from of stainless steel or enamelled containers.

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 of the walnut tree will be ready for the main stage of preparation. 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 fill 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, the last time all the 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 found 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.

It has been known since very ancient times, for the first time the legionaries of Alexander the Great noticed the benefits of eating nuts during military wanderings in Asia. Nut kernels consumed raw, treated nut butter and a decoction of the shell. Huge benefit in the treatment of a number of diseases, it has jam from green walnuts. This article is all about useful qualities and the dangers of green nut jam, cooking recipes with step by step photos.

Walnuts: nutritional composition

The walnut fruit contains a number of nutrients and vitamins that have a beneficial effect on the human body and help in maintaining health. A rich set of vitamins of groups C; RR; IN; vital acids; whole line useful minerals that improve the functioning of the body and appearance. Phytoncides, which are part of nuts, guarantee protection against pathological bacteria.

Nuts suitable for jam

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

Take special care when using green walnut jam if you have diabetes mellitus, peptic ulcers. gastrointestinal tract, 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 in milky ripeness, when the shell has not yet begun to coarsen. You can check the ripeness with a regular puncture, for which wooden skewers or toothpicks are used. If wooden skewer easily penetrates the skin of an unripe nut, plunging deep into the pulp, such a nut is suitable for making jam.

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 and rotten spots on the skin. Usually, in the phase of milky ripeness, nuts are harvested from trees in June or early July.

Cookware for cooking jam is of great importance - you should choose pots with a heavy thick bottom made of stainless steel; at least fit enamelware. Absolutely not suitable for making jam containers made of copper or aluminum. 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 cooking jam takes a lot of time, this operation should be carried out with special care - from proper preparation fruit depends on the healing power of the jam.

Soaking nuts

How to cook jam from green walnut fruits: methods and options

There are only 2 ways of cooking jam, which differ in appearance:

• Fruit jam with peel is similar to buckwheat honey- it has a thick dark color. To prepare this jam, the fruits are not released from the integumentary green peel, which fits snugly against the unripe core.
• The composition of peeled nuts eventually has a light color - this is the so-called " white jam". In this case, the integumentary green peel is removed from the nuts.

Peel removal

When peeling nuts from the upper shell, it is necessary to use rubber gloves, the pigment contained in the skins can strongly stain the skin of the hands black.

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

In this article, we will consider detailed recipe Armenian chefs.

Armenian walnut jam

A feature of this jam is the mandatory addition to the mass when cooking lemons or citric acid. lemon zest attaches unusual taste jam, as well as adding lemon significantly increases the content of ascorbic acid in the finished product.

What you need for jam:

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

Boiling nuts in syrup

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

It is required to wait for the jam to boil and turn off the mass, which should be infused 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, cork with clean plastic caps or roll up.

Banks with ready-made jam from green walnuts without shells is perfectly preserved in a dark and cool place (not higher than 25 degrees).

Green walnut jam: video

Nut jam: photo