Nut jam without. How to make jam from green young walnuts - step-by-step recipes. Recipe for ripe walnut jam

So, we need walnuts. But remember that nuts must have skins, and certainly green ones. Such nuts sit tightly on the tail, and it will not be possible to pick them right away. Naturally, such nuts are not sold anywhere, at least I haven’t seen them. You need to collect them yourself while they are not yet large, milky ripe. Inside, the shell is still almost soft, and the nut itself is white.

Soak the washed nuts in cold water for 2 days. We change the water every 8 hours. After this, you need to take a fork or toothpick and prick each nut from different sides. 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 their thin, dense peel. You can do this with a potato peeler. I recommend wearing rubber gloves when doing this. Place the peeled nuts in a bowl of water diluted with 1 teaspoon of citric acid per 2 liters. We soak them for a day or two.

After the allotted time, boil the nuts in a solution of citric acid. 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. Making syrup. Per liter of water - a kilogram of sugar or a little more - at your discretion. Add spices. You can add cinnamon powder, or you can add a stick. Place the cloves with whole stamens. Add the soaked nuts and boil everything together for half an hour over low heat.

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

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 healthy.

Classic recipe:

a hundred nuts;
500 ml plain water;
kilogram

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

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

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.

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.

What are we used to seeing walnuts like? A durable shell, inside of which there are delicious kernels that we eat just like that or add to soups, baked goods, sauces, infusions, salads, main courses... It turns out that you can make delicious jam from whole walnuts! And today we will learn how to do this. But keep in mind that you will have to stock up on time and patience.

The history of an unusual recipe

Don’t be intimidated by our courage and determination: you can really make jam from walnuts. But not from those that have already ripened, but from very young ones, the so-called milk maturity. These green fruits are not yet edible fresh: they are bitter and taste completely different from those kernels that in childhood we compared to brains for their appearance.

These same fruits will be needed for tasty, aromatic and healthy jam. They need to be collected, depending on the region, from the end of May to the first ten days of July. For example, in the south of our country, already in mid-June, nuts most often already enter the ripening period and become unsuitable for jam: the shell begins to form and harden.

To determine the desired level of ripeness, pierce the fruit with a toothpick. If it easily passes through and is just as easy to get out, feel free to collect the nuts. You can check each of them in this way, because later you will still have to pin them.

Jam made from unripe walnuts has been known since ancient times in the Middle and Near East, southern countries of Europe and Southeast Asia. Now this dessert is very popular in Italy, Spain, Greece, Moldova, Ukraine, the North Caucasus, and Kuban.

In each region, the recipes for this dessert have their own characteristics, but they are all based on the same principle.

General principle for making nut jam

Although milk-ripe walnuts are very soft compared to fully ripened ones, they still require additional processing before cooking. The juice of the nuts is very bitter due to its high iodine content, so it must be extracted by long soaking.

Traditionally, nuts are soaked not in clean water, but in a lime solution at the rate of 100 g of the substance per 1 liter of water. Modern housewives are often indignant: “And so there’s a lot of chemicals around, and you also have to soak the nuts in lime!” Let's remember the school course on this wonderful subject.

Firstly, all products known to us contain chemical elements. Secondly, lime is nothing more than calcium oxide, a harmless substance used everywhere in everyday life. There is no need to talk about the benefits of calcium for the body. If you remember that table salt is sodium chloride (the result of the interaction of two toxic substances), you can get completely scared. However, we add it to most dishes, and it’s okay, it’s very tasty.

Let's finish the excursion into the basics of chemistry and return to our jam. Nuts for it are soaked in a lime solution from 5 days to 2-3 weeks, until soft. Those that have become very dark during this time are repeatedly pricked or cut in half, after which they are boiled for several hours in sugar syrup. The standard ratio of products is:

1 kg soaked nuts;
1.2 kg sugar;
1 liter of water.

The amount of ingredients may vary slightly depending on the region or even the preferences of the housewife. In addition, many people like to add spices to dessert - cinnamon, figs, anise, cloves.

By the way, it is advisable that the utensils for soaking nuts be made of stainless steel: aluminum is contraindicated for being in contact with water and iodine contained in nuts for such a long time, and you may not be able to wash off stubborn nut juice from an enamel pan or bowl. For the same reason, you need to wear gloves when peeling nuts, so as not to walk around with black hands for a week.

What are the benefits of such a dessert?

Compared to ripe nuts, unripe fruits contain much more vitamins (groups B, E, PP), phytoncides, tannins, and vegetable fats. All of them are preserved in the fruits after making jam, albeit in smaller quantities.

Walnut jam has been used in folk medicine for a very long time; it effectively treats diseases such as:

rheumatism;
gout;
heart disease;
kidney and bladder diseases;
angina;
furunculosis;
stomatitis;
gastrointestinal diseases.

nervous overload;
intense mental work;
sleep problems;
pressure surges;
pregnancy (since jam contains the required amount of iodine);
rapid growth of children.

Green walnut jam is a source of microelements beneficial for the body.

And for men, such jam is very useful: it has a beneficial effect on reproductive function.

But it is worth noting that walnut jam is contraindicated for people with stomach ulcers, diabetes and obesity.

Recipes

We offer you several popular, not very complicated, but interesting ways to make jam.

Classical

You've probably tried prunes, and maybe you like to use them for various dishes. So, walnut jam, prepared according to the classic recipe, is very reminiscent of good dried plums, both in taste and appearance.

It will take you a lot of time. In addition to this, you will need:

4 kg of green nuts;
2 liters of water;
2.5 kg granulated sugar;
10 buds of cloves;
1 pinch of citric acid;
for soaking nuts - slaked lime at the rate of 100 g per 1 liter of water.

Be sure to weigh the nuts: depending on their weight, you will have to adjust the amount of other ingredients.

Rinse the nuts and place in a deep bowl or basin. Fill with water completely, to the top. The water needs to be changed at least every 6 hours, and so on for 6–7 days. If you doubt that the nuts are a little closer to ripening, keep them in water for a week. But don’t forget that you also need to change the water 4 times a day! Do not worry that the liquid takes on a greenish color: it is the nut skins that release excess juice.
Now is the time to prepare the lime mortar. Add 0.5 kg of lime to 5 liters of water. Mix the solution thoroughly and let it sit for 20–30 minutes.
Pour the settled clear solution without sediment into a bowl with the soaked nuts. Leave for 24 hours. The fact that the surface of the nuts darkens or becomes stained is a natural reaction, and not a reason to get scared and throw away the product!
After 24 hours, rinse the nuts thoroughly in cold running water. If they are too large, cut them in half; Prick smaller nuts with a fork in several places, and deeper.
Boil water in a saucepan. Throw the nuts into it and blanch for 20 minutes. Drain the boiling water and cool the nuts in cold running water.
After all these “procedures” the nuts will noticeably change color to olive or brown. Boil a pot of water again and blanch them, but for half an hour. Drain the water again and keep the nuts in running cold water until cool.
Have you noticed that the nuts have darkened even more? Now it's time to start making jam.
Prepare the syrup in a separate pan. Dissolve sugar in boiling water, boil, stirring constantly. Add cloves and a pinch of citric acid. Pour hot boiling syrup over the nuts, bring to a boil and hold for 5 minutes, then remove from heat and leave for 1 hour.
The nuts will darken greatly after the first boiling, and you need to carry out 4 more such executions with them, each for 5 minutes, with an hour break. And finally - another 15 minutes in a boiling state, after which the jam can be poured into clean sterilized jars.

Green walnut jam can be stored covered for a whole year in a cool room, or eaten immediately.

Armenian

Armenians are big fans of walnut desserts, including jam. The peculiarity of this recipe is the use of alum. In addition, be sure to peel the nuts in much the same way as potatoes. Do this only with gloves: nut juice is very difficult to wash off your hands.

You will need:

100 pcs of young walnuts;
3 kg sugar;
1.5 liters of water;
10 buds of cloves;
10 g cinnamon;
5 cardamom fruits;
0.5 kg slaked lime;
75 g of alum.

You can start making jam.

Peel the shell from each nut. Place the fruits in a deep bowl.
Pour clean cool water over the nuts. Leave them for at least 6 days in a cool place. Change the water four times a day. The fruits will darken significantly during this time.
Drain the water one last time and rinse the nuts thoroughly.
Pour 0.5 kg of lime into 5 liters of water, mix thoroughly. Let it sit and strain through cheesecloth.
Immerse the nuts in the strained solution and keep for 24 hours, stirring occasionally, so that the fruits are completely soaked and do not cake.
Rinse the nuts again in running water, but this time with special care. Prick each fruit with a fork in several places (the more holes, the better), then rinse again.
Dilute 75 g of alum in 5 liters of water. Stirring constantly, bring to a boil.
Place the nuts in boiling water with alum and cook for 10 minutes.
Place the nuts in a sieve and wait until all the water has drained.
Place them in a deep bowl, cover with cold water and leave for an hour.
While the fruits are cooling, let's start with the spices. Place cinnamon, cardamom and cloves in a gauze bag.
Dissolve granulated sugar in boiling water, stir and boil for 1 minute.
Add a bag of spices and nuts to the syrup and boil for another 5 minutes, then remove the pan from the heat and leave to steep for 24 hours. You need to completely repeat this procedure 3 more times. After the workpiece has settled for the last time, cook it again (this will take 3 hours) and remove the bag of spices.

That's all. Now the finished jam can be put into jars and rolled up. Or serve after cooling first.

Nut jam without lime

If the presence of lime still confuses you, we offer a method of preparation without using this product. It can easily be replaced by the usual and often used baking soda.

So, take these products:

100 pcs walnuts;
250 g soda;
1 lemon;
2 kg sugar;
4 glasses of water.

Cut the skins off the nuts, be sure to wear gloves, and start cooking.

Place the nuts in a deep saucepan and cover with water. There is a little secret: to ensure that the fruits get wet faster than usual, it is better to take warm water, not cold, about 35–40 C. Place the pan in a quieter place for 2 days and keep it there, visiting every 6 hours to change the water to fresh .
When you drain the water for the last time, cover the nuts with soda while they are wet. Mix thoroughly so that each fruit is thoroughly coated. Place the dishes again in a suitable place, now for 12–15 hours. Stir the nuts regularly so that the soda does not fall on them.
Now rinse the nuts thoroughly in running water, then prick each fruit with a fork in several places. To avoid getting dirty with the juice that will probably splash out of the nuts, do this by placing the fruits in water or wearing clothes that you don’t mind.
While the nuts were lying in water and soda, they turned brown. Fill them again for 2 days and change the water at the same intervals.
Place the prepared nuts into a pan of boiling water and let sit for 3 minutes after immersion. Pour the boiling water into another pan, put it on the fire and immerse the nuts in it again. You need to do this 3-4 times. Boil the sugar syrup, add the fruits to it, wait until it boils and cook for 3 minutes. Turn off the stove, wait 5 minutes, put it back on the fire and boil. Add chopped lemon, boil for another 3 minutes. Now you can pour the jam into jars.

This jam goes well with creme brulee ice cream: in tandem you get the taste of Coca-Cola. And, by the way, this method is the fastest. Unlike the previous ones, this jam will only take you 5 days.

Italian recipe with chocolate

Sunny Italy has its own traditions of preparing desserts. Italians are big lovers of sweets; they often add additional ingredients to a familiar dish to make it original. Milky green walnut jam is very popular in this country, and we are sure that you will like its chocolate version.

You will need:

1 kg of nuts (already boiled);
1 kg granulated sugar;
300 g water;
100 g cocoa powder.

For jam, use only those nuts that can be easily and effortlessly pierced through with a toothpick. Immediately sort all spoiled fruits.

Trim each nut from both ends. This is necessary so that the fruits give up the bitter juice they contain as quickly as possible while in the water.
Place the nuts in a deep bowl and cover with cool water. Soak for 2 weeks, changing the water 2-3 times a day.
Sort the soaked nuts by size, cutting the largest ones in half. If there are a lot of nuts, then you can make 2 servings of jam: one from cut large ones, and the second from whole smaller fruits.
Rinse the selected fruits thoroughly and cook for 2 hours. After this, pierce a couple of nuts with a toothpick: if this was done without difficulty, the fruits are ready. If they are still a little tough, cook for another 30 minutes. Boiled nuts should maintain their integrity and not separate. If you cut them, you can see that the skin has not separated from the still unformed shell.
Prepare syrup from water and sugar, cook nuts in it for at least 1.5 hours. 15 minutes before the end of cooking, take a little syrup into a cup and carefully pour cocoa into it in a thin stream, stirring constantly so that the powder does not form lumps.
Also stirring gently, pour the cocoa syrup into the pan with the nuts. At this stage, you can optionally add your favorite spices to the jam, for example, anise, cinnamon, ginger, cardamom and even hot red pepper. But don't go overboard so that the taste isn't too spicy.

Chocolate walnut jam can be more than just a separate dessert. Its syrup is excellent as a sauce for cakes, pastries and ice cream.

Video: preparing jam from young walnuts according to all the rules

Walnuts are used to prepare many dishes: pies, snacks, salads. But the recipe for delicious, aromatic and healthy walnut jam is especially successful. It is prepared from young fruits, the so-called milk maturity. These green nuts are not suitable for fresh consumption - they are bitter, but they have the most valuable properties.

We offer several popular, difficult, but very interesting ways to make jam.

Walnut jam can fight insomnia, sudden changes in blood pressure, headaches, stress and depression, rickets and weak immunity in children. It is also actively used during physical activity as a recovery protein.

In alternative medicine, oils and decoctions are prepared from nuts to treat many diseases. Rheumatism, atherosclerosis, heart failure, problems with the gastrointestinal tract, and colds are controlled by jam from this fruit. If you prepare an infusion from the leaves or shells, you can cure eczema, acne and other skin rashes.

But for many people there are contraindications in which walnuts are excluded from the diet. This is the presence of an allergy to the product, obesity of 2-4 degrees, increased blood clotting, intestinal disorders, psoriasis. In addition, if the fruits are stale or eaten in large quantities, they can harm even a healthy person.

Preparing for seaming

In order to prepare delicious jam for the winter, you need to have preparation and enough free time. The first step is to select nuts of a certain shape, without stains or damaged sides. The end of June and mid-July is suitable for the process. It is during this time period that the fruits are green on the outside and have a white skin on the inside. To be sure, you can pierce the nut with a sharp stick or toothpick. If it pierces easily, it is ready for cooking.

For the procedure, you should use dishes made of stainless steel or enamel, glass, but not copper or aluminum. A saucepan with a double bottom that does not burn is ideal.

Glass jars for preservation must first be sterilized in an oven at one hundred degrees or in boiling water for an hour. Boil the tin lids for twenty minutes.

Before you start cooking the fruits, you need to prepare them: soak them in cold water for two days, changing the liquid every three or four hours. Next, immerse the nuts in a solution with lime for a day so that the bitterness, which will spoil the taste of the jam, is completely gone. Finally, pierce each of the nuts with a needle and place in plain water for twenty-four hours. Then boil for half an hour in boiling water and dry.

Classics of the genre

There are two varieties of jam: one with peel, and the second without it. The first option is called “black” because it acquires a black tint during cooking. The skins are not removed from the nuts, which makes the cooking process especially easy and simple. The second option is usually called “white”, but it requires rubber gloves because the shell of walnuts stains your fingers.

To make jam from green fruits, you first need to prepare the nuts according to the scheme described above. Next, immerse them in boiling water for ten minutes to make them much softer. Remove from the water, make punctures in several places and season with the spices provided in the recipe. It can be cloves, saffron, turmeric, cinnamon, orange zest. They can be used directly during cooking, wrapped in a gauze bag.

Then you need to prepare sugar syrup from water and sugar, pour the hot liquid over the nuts and leave for a couple of days so that they are saturated with sweetness. When time has passed, boil the mixture and let it cool, leave for a day, then put it in prepared glass jars and roll up the lids. Store the jam in a cool, dark room away from sunlight.

Young nut jam

To prepare sweets you will need the following set of products:

one hundred nuts;
1 cup of sugar;
1 liter of water.

First you need to soak the fruits well so that all the bitterness is removed from them. Boil them, changing the water several times in 1 hour, and let it brew for two hours. At this time, you can prepare a syrup from sugar and water, in which you can later cook the nuts over medium heat for three hours.

Drain the solution and make a new one using the same principle. Boil the jam in it until completely cooked. Pour the hot mixture into clean jars and seal with tin lids. You can open the delicacy for the first time three months after the sealing, because it is during this period of time that the nuts will be saturated with syrup and will become completely suitable for eating.

Recipe with gooseberries

For this option you will need the following set of ingredients:

1 kilogram of gooseberries;
1 kilogram of sugar;
100 grams of peeled walnuts;
350 milliliters of clean water.

The first step is to prepare a syrup from the entire volume of water and sugar. Then boil the gooseberries in it, pierced with toothpicks before boiling. Cook it over low heat for twenty minutes. Add nuts to the mixture and boil for another fifteen minutes. When time has passed, turn off the heat, let it brew for ten hours, and then bring it to a boil again.

Pour hot jam into sterilized jars and seal with lids. Store upside down, in a dark and cool place until opened, and then in the refrigerator.

Nut delicacy "Armenian style"

This Armenian jam recipe is different in that lemon and citric acid are placed in the nuts, because these are the ingredients that give the dessert a special taste and aroma.

To prepare you will need:

one and a half kilograms of peeled nuts;
two kilograms of sugar;
half a liter of water;
two medium-sized lemons;
cinnamon and cloves to taste.

Prepare the nuts and soak them in water. Boil thick sugar syrup, stirring constantly so that the mixture does not burn. Place nuts into the sweet mixture and squeeze in lemon juice. To prevent spices from floating in the jam, they can be wrapped in a gauze bag and placed with the rest of the ingredients. But before you put the dessert into jars, you should remove it.

Bring the mixture of nuts and sugar to a boil over low heat, turn off and leave to cool for six hours, and then boil again. This process must be repeated at least three times. After which the hot sweetness can be sent into sterilized jars. The jam is perfect for pies, rolls, pies and other baked goods at home. It is also delicious to drink with tea, especially during a cold.

Bulgarian jam recipe

For this unusual, but very tasty and aromatic dessert, you need to prepare the following set of products:

kilogram of nuts;
one glass of clean water;
one kilogram of sugar;
10 grams of citric acid.

To begin with, peeled nuts should be placed in a solution with citric acid for sixty minutes. Then cook them using the alternating method, that is, putting them in boiling water for five minutes, then in cold water for ten. Repeat the procedure at least eight times so that the fruits are thoroughly cooked.

Boil sugar syrup, add walnuts to it and cook until fully cooked for an hour and a half. Ten minutes before the end of cooking, add citric acid to the jam. Pour the hot treat into sterilized jars and roll up the lids. Store in a dark and cool place until winter.

Dessert in Ukrainian

For the treat you will need the following ingredients:

one kilogram of nuts;
one kilogram and two hundred grams of sugar;
some clove buds;
one lemon.

The first step is to properly prepare the fruits according to a special scheme. Then rinse them, pierce them with a thick needle, put them in boiling water for half an hour and cook, then cool in cold water with ice added. Next you need to make a syrup from sugar and water. Add cloves and the juice of one lemon to it, mix well.

Pour the resulting mixture over the nuts and cook for ten minutes. Leave to cool for a couple of hours and bring to a boil again. Do this procedure at least three times. For the fourth time, boil the mixture until completely cooked, cool, pour into jars and roll up the lids.

Nut jam with almonds

For this recipe, which every woman can prepare, you will need the following products:

four kilograms of Arevik green walnuts;
one hundred grams of slaked lime per liter of water;
kilogram of granulated sugar;
cloves to taste;
a pinch of citric acid;
four hundred grams of peeled almonds.

Step-by-step preparation:

Step 1. Wash the nuts well and cut them in half.

Step 2. Place them in a large basin, fill with cold water and leave for a day, changing the water twice.

Step 3. Prepare a solution of lime to soak the bitterness out of the nuts. For half a kilogram of lime you will need five liters of water. Place the fruits in the mixture for another couple of days.

Step 4. Remove the walnuts and rinse them with running water to remove any remaining lime.

Step 5. Put a saucepan on the fire and make a syrup from sugar and water, gradually adding spices to taste and citric acid.

Step 6. While the syrup is boiling, boil the nuts several times in water. Add them to the sugar mixture along with the almonds and cook until the fruits are completely cooked.

Step 7. Pour the hot jam into prepared jars and roll up the lids, then put them in a cool and dark room for a long period of storage.