How to make nut jam at home. Composition and properties of walnut jam, benefits and harms of dessert. About the beneficial and harmful properties of nuts

Some recipes are taken from Polish and Western Ukrainian national cuisine. But they didn’t forget about those traditionally used in the Caucasus; the Slavs do not add lime water. In our area, long soaking of fruits is more common.

Get ready to spend all this time at home, constantly pouring out old water and adding fresh water. But the bright, rich, Nutella-like taste will be worth the time, effort and mountain of dishes that have to be washed.
Pour warm water over the nuts, this will make it much easier to get rid of the bitter taste. The process of softening the taste itself can last longer or happen faster, depending on the variety and age (the older the fruit, the longer it needs to be soaked). As they are ready, the nuts change color and become lighter, and taste like boiled ones and should not be bitter.
Another thing to keep in mind is gloves. Be sure to wear them while cooking, because nut juice is very staining to your skin and nails. If you still fail to save your manicure, acidified water and a stiff brush will help you wash your hands.

Ingredients for 1 liter of walnut jam at home:

Green walnuts – 40 pcs.
Sugar – 810 gr. (3 glasses)
Water – 2 liters (1.75 for boiling and 250 ml for making syrup)
Citric acid – 5-10 grams (for digestion)
Cinnamon – 1 stick
Cloves – 12-15 buds

Recipe for making green walnut jam:

For this jam, large, but unripe jams are best suited. If you buy them at the market, ask for “waxy ripeness.”

Wash the nuts, put them in a bowl for 2 days and change the water twice a day. After 2 days, prick each nut with a skewer and leave for another 11 days, draining the water just as often.
The liquid will be dark brown, but that’s okay, as this will result in bitterness that we don’t need.
Peel each nut. To do this, cut off the thick fabric near the top. Throw the peeled ones into a saucepan with dissolved citric acid (a teaspoon per 1.75 liters of liquid). Leave in the same solution for another day.
Boil the nuts for 20 minutes (the water will be brown again, don’t be alarmed) and leave again for 24 hours in the same liquid with dissolved citric acid. After this, drain the liquid and rinse the nuts in running water.
Make syrup from sugar. To do this, gradually pour 1 cup of sugar into boiling water and stir until dissolved. Add spices, nuts, boil for 10 minutes and leave to infuse.
The next day (day 16), cook the mixture for another 30 minutes. If you want to make the jam thicker and sweeter, take 2 times more ingredients for the sugar syrup (0.5 liters of water per 6 cups of sugar) and cook the syrup until the desired state.

Such jam does not spoil, even if you do not roll it into sterile jars, but simply store it in the cupboard. That slight bitterness that remains even after such a long soaking prevents the delicacy from becoming moldy or spoiled.

On our website you can also find other recipes for original preparations for the winter, such as, for example, or your own preparation.

Bulgarian nut jam

Unlike the previous recipe, it will not take such an impressive amount of time to prepare the ingredients. In this version, we will get rid of the bitter taste by boiling the fruit, so get ready to spend the whole day in the kitchen.

Ingredients:

Walnuts (green) -1 kg.
Sugar – 1 kg.
Water – 250 ml. (for syrup)
Citric acid – at least 100-150 g.
Cardamom – a few cloves
Cloves – 5 buds

How to make walnut jam for the winter:

Wash the nuts, carefully cut off the skin and dip in a solution of citric acid (approximately 10-15 mg per 1 liter of liquid). Do not use enamel dishes, otherwise you will not be able to wash them later; stainless steel is better.
Place the container on the fire, boil for 10 minutes, remove the nuts with a slotted spoon and change the water. Repeat the entire procedure (preparing an acidic solution and boiling the nuts) at least 15 times until the nuts soften and the water becomes clear.
Prepare sugar syrup, transfer the prepared fruits there, add spices and 15 grams of citric acid and cook until thickened.

That's it, you can put it in jars and roll it up with tin lids.

Armenian walnut jam

This recipe uses lime water. In order to prepare it, you will need 100 grams of slaked lime. Dissolve in 1 liter of water, leave for 5 hours, and then strain with a thick cloth or several layers of bandage. This volume is enough to make jam from 1 kg of nuts.

For jam you will need:

Green nuts – 1 kg.
Sugar – 1.5 kg.
Citric acid – 10-15 g.
Water for sugar syrup – 1 liter
Cloves – 50-100 cloves
Orange – 1 pc.

Recipe for green walnut jam:

Soak the shelled and washed walnuts and leave for 48 hours, changing the water twice a day. If the liquid is still cloudy, continue soaking the nuts until it becomes clear. It may take longer (10-14 days).
Pour the slaked lime solution over the nuts and let sit for a day. Be sure to rinse them thoroughly afterwards under running water to prevent lime from entering your body.
Pierce the nuts with a toothpick in 10 places, cut especially large ones into 2 parts and stuff them with cloves. If desired, you can add other spices; cinnamon sticks, cardamom, and pieces of ginger work well. Fill with water and cook for 30 minutes, then change the liquid and boil again for the same time.
Prepare sugar syrup, immerse nuts in it and boil for 5 minutes. Then leave for 2 hours, after which you need to boil for 5-10 minutes. Repeat several times until they become soft.
Peel the orange and cut it into small cubes. Pour the pieces of fruit into the jam, boil the dish for the last time for 20 minutes, add 15 mg of citric acid at the end of cooking.

Then you need to put the finished jam into jars and roll up the lids. Store in a cool place.

For thrifty housewives, we have also prepared a recipe that will appeal to both adults and children.

Ripe nut jam

This recipe is more suitable for fall or winter. There are many variations of making ripe nut treats, but in any case we will need to use other fruits as a base. It can be apples, plums, quince, lingonberries or sea buckthorn - depending on what you like best. You can also use gooseberries, cherries, apricots - whatever you like! I’ll give an example of apple-based jam, but the same principle can be used to prepare dishes from other fruits.

Required ingredients:

Apples (sweet ones are best) – 1 kg.
Walnuts – 100 gr.
Lemon – 1 pc.
Water – 430 ml.
Sugar – 1 kg.
Allspice – 5-10 peas

Recipe for ripe walnut jam:

Peel the apples, remove the seeds and cut into strips or slices.
Place the apples in a saucepan, add sugar and dilute with water, squeeze the juice of 1 lemon and toss in a bay leaf. Cook for 12-15 minutes over low heat, then skim off the foam, then remove the bay leaf and pepper.
Grind the nuts until crumbly (this can be done with a blender, coffee grinder or mortar) or chop them into larger pieces with a knife, immerse them in a bowl with apples and boil for 12-15 minutes over high heat, stirring constantly.
If you want to use plums as a fruit component, be sure to remove the peel. You can remove the pit and fill the core with a nut. You can do the same with apricots and large cherries. Cover sea buckthorn or rowan with granulated sugar and leave in the refrigerator for several hours, and it is better to pierce gooseberries or currants with a toothpick or skewer, then the jam will resemble marmalade.

To maintain immunity throughout the year, we also advise you to prepare it, which is rich in vitamins and beneficial microelements.

Video recipe for nut jam

Ingredients:

100 pieces. green walnuts
1 kg. Sahara
2 glasses of water

If you want to surprise your guests with a healthy dessert, try making green walnut jam. Preparing the delicacy will take more time than making fruit jam, but the delicacy with marmalade berries is worth it. The color of the finished dish ranges from amber-yellow to dark brown.

In addition to the unusual taste and aroma, the dessert has beneficial properties. is a storehouse of microelements, vitamins and iodine. Unripe fruits are used to make jam and puree because they contain more vitamin C than fresh nuts.

Ready-made green walnut jam can be used as a filling for baked goods, and the syrup can be used to soak sponge cakes and for a pleasant 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 regions. For jam, choose unripe fruits with soft, green skin and a light core. Before shelling nuts, wear waterproof gloves to protect your hands from staining.

Green walnut jam with cloves and cinnamon

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

The preparation time for 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:

Wash the walnuts and cut off a thin layer of skin.
Fill the fruits with water, rinse and change the water for 4-5 days - this should be done 2 times a day.
Pour purified water into the container for making jam, add sugar, bring to a boil, stirring.
Place the nuts in the syrup, let it boil, add cloves and cinnamon. Boil in several approaches for 40-50 minutes.
Place the jam in jars and seal the lids. Try the ready-made delicacy - cut the fruit into slices, pour over the syrup and serve with tea.

Jam from halves of green walnuts with lemon

It is better to cook this delicacy in a non-stick pan - made of 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:

Wear disposable rubber gloves and wash the nuts with warm water. Peel the top layer of peel and cut in half.
Pour water over the fruits and leave for 12 hours. Replace the water. Carry out the procedure within 4 days.
On the fifth day, prepare the syrup - heat the water and dissolve the sugar, bring to a boil and put the nuts in it. Cook over low heat for 30-40 minutes from the moment it boils and let cool for 10-12 hours. Repeat the process 2-3 times.
When the nut slices become soft, bring the jam to a boil again, add spices and the juice of two lemons, simmer for 30 minutes.
Sterilize canning jars and lids.
Place the finished jam into 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.

Unshelled green walnut jam

To prepare such a delicacy, select nuts that are milky ripe and have a white core when cut.

The recipe uses baking soda to soften the skin of the fruit.

The cooking time, including soaking, is 10 days.

Ingredients:

green walnuts – 2 kg;
sugar – 1.7-2 kg;
baking soda – 120-150 g;
dried cloves – 2 tsp;
cinnamon – 2 tsp.

Cooking method:

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

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

About the beneficial and harmful properties of nuts

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

Benefits and chemical composition

The beneficial properties of green nuts allow us to consider them a universal remedy for restoring body systems and strengthening 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 the immune system. It also gives elasticity to blood vessels and normalizes the production of thyroid hormones.
Vitamin RR. Accelerates metabolism, stimulates the secretion of gastric juice. The 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 of cancer. For women, the substance is important in terms of preventing breast tumors and normalizing hormonal levels. It is also called the “beauty vitamin” due to its beneficial effects on hair and skin.
Vitamin B2. Takes part in the process of converting fats and carbohydrates into the body's energy resources. Breaks down pyruvic acid, which negatively affects the functioning of the heart and nervous system.
Iodine. In terms of element content, it is green, and not ripe walnuts, that are not inferior to seafood. Iodine increases physical and mental performance. Strengthens the nervous system, making a person more resistant to stress.
Phytoncides. They kill pathogenic microbes, which facilitates the rapid treatment of infections.
Fatty acid. Nourishes tissues, making them more elastic and resistant to negative influences. Helps strengthen the immune system.
Tannins. Removes carcinogens, cleanses the intestines, and prevents the occurrence of inflammatory processes in the digestive organs.
Glycosides. Stimulates cerebral circulation. As a result, memory and concentration improves.
Magnesium. Dilates blood vessels, which returns blood pressure to normal.

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

Contraindications

Considering the rich chemical composition of nuts and jam made from them, you should not get carried away with the delicacy. It has contraindications.

Diabetes. Jam contains a lot of sugar, which is dangerous if you are sick. Consult your doctor about using a sweetener in your preparation.
Excess weight. The product cannot be called a dietary product. The calorie content of jam is almost 250 Kcal.
Pregnancy. In the second and third trimesters, dessert can trigger the development of gestational diabetes.
Stomach or intestinal ulcer. 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 delight you with an unforgettable taste if you correctly collect and process the raw materials.

Procurement of raw materials: 4 rules

You can cook walnut jam until the shells have hardened. Follow four rules for choosing fruits.

Color. Nuts should be light green. Fruits that have spots are not used.
Form. Choose large nuts with a perfectly round shape. Deformed fruits should not be used.
Degree of maturity. The shell should have a milky-waxy texture and the nascent kernels should be jelly-like. A little hardening is perfectly acceptable.
Period. The second half of June is the time to prepare raw materials.

When going for nuts, grab a few toothpicks. If the tip easily pierces the fruit through, the raw material is ideal for dessert.

Processing: 7 stages

If you decide to make jam from green walnuts, the recipe will begin with preparing the fruits. It involves seven stages.

Remove the skins from the nuts. To make the task easier, blanch the fruits. Send them first to boiling water and then to ice water.
Place the raw materials in cold water. The fruits need to be soaked for two days. As the water darkens, it needs to be changed.
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.
Place nuts in the solution for two days to remove bitterness.
Rinse the fruits under running water.
Using a wooden skewer, make several punctures in each nut.
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. To avoid waiting two days, try blanching the fruits in water with citric acid. Judging by the reviews of housewives, both methods work well against 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

Preparing dessert requires patience and a certain skill. Following the step-by-step recipe, you will quickly learn how to prepare a healthy delicacy.

Recipe No. 1: simple

You will need:

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

Preparation

Heat the water and sugar until the granules dissolve.
Dip the nuts into the syrup and boil for five minutes.
Remove the jam from the stove and let cool completely.
Boil the jam again, boil for another five minutes, cool.
Repeat this cycle until the syrup is sufficiently viscous.
Place the fruits in sterile jars, fill with syrup and close with lids.

In a simple recipe, it is acceptable to use nuts with skins. It turns out dark and thick. The taste of the syrup is similar to buckwheat honey.

Recipe No. 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.

Preparation

Prepare syrup from water and sugar.
When the granules are completely dissolved, drop the nuts into the boiling liquid.
Squeeze the juice from the lemons and add to the pan.
Place the cloves and cinnamon on gauze or cotton cloth and tie it in the form of a bag. Place in a saucepan.
Boil the jam and leave to steep for a day. Repeat the cycle two more times.
For the fourth time, the jam must be heated until the nuts become soft.
Distribute the boiled fruits among the jars, fill with syrup and roll up the lids.

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

Recipe No. 3: Bulgarian

You will need:

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

Preparation

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

Recipe No. 4: from kernels

You will need:

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

Preparation

Place the nuts so that they receive direct sunlight.
Leave the fruits in the sun for two to three days, turning them periodically.
Wash the nuts and start peeling. You need to remove not only the peel, but also the pulp until a white shell appears.
Immediately place the peeled fruits in water with citric acid to prevent them from darkening.
When the nuts are peeled, remove them from the acidified water and boil the liquid itself.
Place the fruits in boiling water, and after ten minutes, remove them with a slotted spoon.
Add sugar to sour water and cook until the granules dissolve.
Transfer the nuts to the syrup and leave for eight hours.
At the final stage, the dessert needs to be boiled for another 40 minutes and rolled into jars.

Recipe No. 5: from ripe nuts

You will need:

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

Preparation

Cut the peeled apples into small cubes or strips.
Place the fruit in a saucepan, add water, lemon juice, sugar, black pepper.
Cook the ingredients for a quarter of an hour, constantly skimming off the foam.
Remove the pepper from the syrup.
Finely chop the nuts with a knife. You can use a coffee grinder. Add to apple stock.
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, increases potency, and also helps treat infertility.

For high-quality jam, not only the ingredients are important, but also compliance with the subtleties of preparation and storage technology. Six tips will help you cope with the task.

What kind of container to cook jam in. The ideal option is a stainless steel basin or pan. It is not recommended to use copper containers, as ascorbic acid is destroyed upon contact with this metal. Aluminum is also undesirable; its ions can penetrate into the product.
Prepare the container carefully. Both jars and lids need to be washed well with soda and sterilized.
Protect your hands. Given the high iodine content in nuts, there is a risk that the skin of your hands will turn dark. Therefore, work with fruits with gloves.
Let the jam brew. In order for the taste of the dessert to fully develop, do not open the jar for at least 20 days after seaming.
Storage. The ideal place to store jam is a cellar or dark pantry. The room temperature should not exceed 25 °C.
Best before date. A sealed jar can sit in the pantry for no more than nine months. Opened jam becomes unfit for consumption after two months.

Some sources contain information that jam from young walnuts was included in the diet of soldiers in the army of Alexander the Great. It gave them strength before battle and helped them recover after long campaigns and severe wounds. Considering the rhythm of life of a modern person, he would also benefit from a means to give vital energy. Walnut jam is exactly what you need.

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, you don’t have to buy this jam in the store; you can prepare it at home if you have all the necessary ingredients on hand.

Green walnut jam: recipe

First of all, it should be taken into account that only young nuts, which are still green in color and have only reached milk maturity, are used to make jam. They have a soft shell. The process of preparing fruits for immediate cooking has some subtleties. This is due to the peculiar bitterness of the raw materials. To get rid of the unpleasant taste, still unripe nuts are placed in cold water and left soaked for about two days. Before this, they are cleared of the green crust.

Don't forget to wear gloves while cutting green nuts. Due to the high concentration of iodine in their composition, the skin of the fingers will very quickly turn dark.

Throughout the soaking, the water should be changed regularly - at least three times a day. Then the water needs to be drained and the nuts should be filled with lime mortar. To prepare it, use cold water and slaked lime. Leave the nuts in the resulting solution for at least four hours. Next, strain them so that the bitter taste of the raw material 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. Then the syrup itself is prepared, in which the nuts will be cooked. To prepare it, use regular sugar and water; you can add cinnamon or cloves if desired.

Let's consider the ratio of proportions in more detail:

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

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

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

As for cooking utensils, it is highly not recommended to use copper or aluminum products for these purposes. These materials, when heated, begin to deteriorate, which will lead to metal particles getting into the jam. The best option is to use enameled containers, as well as stainless steel. Before you start cooking, all utensils and lids should be washed. To do this, use water with the addition of 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 beneficial properties. But many people wonder whether there are any benefits to jam made from walnuts. Even after prolonged cooking, still unripe nuts retain all their 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 them 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 when boiled, are beneficial for the blood vessels of the brain. The product can be used by women carrying a fetus. This is a healthy treat for children, as well as people with unstable blood pressure. Jam made from aromatic green nuts will also help with intense mental work.

But there is also a downside to the benefits - you should not get too carried away with this product, especially for people who are overweight, since walnuts are high in calories.

Video recipe for walnut jam

Armenian nut jam - video

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

Preparing to twist the nut

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

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

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

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

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

Methods of soaking

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

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

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

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

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

Recipes for making jam

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

Classic recipe:

a hundred nuts;
500 ml plain water;
kilogram

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

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

Spicy jam:

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

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

Nut jam with citrus:

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

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

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

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

Application in medicine

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

The special “pride” of this dish is the impressive amount of useful acids: and. The combination of trace elements and acids has a beneficial effect on the functioning of the brain and central nervous system. In folk medicine, nut dishes, including jam, are used as an 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 delicacies so as not to cause allergies in the baby.

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

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

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