How to make jam from green walnuts. Walnut jam: how to cook walnut jam correctly

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 jam from walnuts was 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 universal remedy to restore body systems and strengthen protective barriers. The secret lies in the rich composition.

Ascorbic acid. Walnut peel contains 50 times more vitamin than lemon. The substance is useful not only for 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 normal operation nervous system, heart and vascular health, as well as skin beauty.
Vitamin E. A powerful antioxidant that removes free radicals and heavy metals from the body, preventing development oncological diseases. 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. According to the content of the element, it is green, not ripe walnuts, are not inferior to seafood. Iodine increases physical and mental performance. Strengthens the nervous system, making a person more resistant to stress.
Phytoncides. Kill pathogenic microbes, which promotes quick treatment infections.
Fatty acid. Nourishes tissues, making them more elastic and resistant to negative impacts. 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. Dietary product you can't name it. 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 the solution baking soda. 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, soak the nuts in cold water it will take at least ten days.

Walnut jam recipe: 5 options

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

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 simple recipe It is permissible 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 it to the syrup. lemon zest.

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.

Jam from ripe nuts especially useful for men. Regular use prevents the development of prostatitis, enhances potency, and also promotes the treatment of infertility.

For 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 thoroughly. Both jars and lids need to be washed well with soda and sterilized.
Protect your hands. Considering high content iodine in nuts, there is a risk that the skin of your hands will turn red dark color. Therefore, work with fruits with gloves.
Let the jam brew. To taste qualities desserts have fully opened, do not open the jar for at least 20 days after sealing.
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. A open jam becomes unusable 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 modern man, he also could use a means to give him vital energy. Walnut jam is exactly what you need.

Probably few people have heard of this original delicacy, like green walnut jam. But this dessert turns out no worse than berry jam, but it’s a little more difficult to prepare and takes longer. But it's worth it.

Be sure to learn how to prepare this yummy dish, and to make this process easier, you can use several recipes for this dessert, which are given below.

Invaluable benefits

The beneficial properties of walnuts have already been known for quite a long time. These fruits have a number of healing effects - they have a general strengthening, bactericidal, hemostatic, wound healing, and anti-inflammatory effect. They are often used to stop diarrhea, as well as to cleanse the body of various harmful bacteria.

The composition of walnuts includes the following components:

A number of vitamins C, PP, as well as the BB group;
Acids – stearic, linoleic, oleic and others;
A number of minerals:

Zinc – this component is necessary to improve skin condition;
Magnesium ensures dilation of blood vessels;
Iodine is necessary during diseases that are associated with the thyroid gland;
Calcium is needed to improve the quality of bone tissue and teeth;
Iron to prevent anemia;

High levels of carotene ensure prolongation of youth;
Phytoncidal components contained in essential oils stop the development of bacteria.

If we compare ripe nuts with green ones, then green ones contain high level useful components. However, due to the fact that green ones have a bitter taste, they are not eaten, but excellent jam can be made from them.

Moreover, this dessert has a number of beneficial effects on the body and helps with various health problems. Here are the benefits of green walnut jam:

Eliminates insomnia;
Helps with sudden changes in blood pressure;
Relieves headaches;
Useful during depression and stress;
It should be consumed during pregnancy. A high iodine content will ensure the full development of the fetus;
It should be given to children during rickets and with a weak immune system;
It should be eaten during increased mental and physical stress.

Green walnut jam: a simple recipe

What you will need for cooking:

Unripe green walnuts – 100 pieces;
2 kilograms of granulated sugar;
500 ml water;
Cloves – 2-3 sticks;
Lemon – 1 piece.

How to make jam from green walnuts:

Place the green nuts in a container, add water and set to boil on the stove. Cook for 10 minutes;
After 10 minutes, remove them from the container onto a sieve and leave to stand until all the liquid drains;
Then we prepare the syrup. Pour half a liter of water into the container and add granulated sugar and put it on fire;
After the syrup has warmed up, put the cloves in it, squeeze out the lemon juice and pour in the boiled nuts from the sieve;
Boil them to a boil and remove from the stove;
As soon as they have cooled, put them back on the fire and boil until boiling, remove them again to cool;
The third time, boil until done. The softness of the fruit will indicate readiness;
As soon as the jam is ready, remove from heat and leave to cool;
We wash the jars and be sure to pour boiling water over them or let them sit for a couple of 15 minutes;
Posting ready-made jam into containers, seal with lids and store in a dark place.

Try our recipes, which will diversify this simple dish and add satiety to it.

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Sweets in Armenian

Recipe ingredients:

One kilogram of green walnuts;
One and a half kilograms of granulated sugar;
10-15 grams of citric acid;
1000 ml water for syrup;
50-100 cloves;
One orange.

Let's start cooking:

Unripe walnuts need to be peeled and washed thoroughly;
Then put them in a cup, fill with water and leave to soak for 48 hours. During soaking, it is necessary to change the water twice;
If the water is still cloudy, continue soaking until the water becomes clear;
Sometimes soaking may take longer, up to 10-14 days;
After soaking, the nuts should be poured with a solution of slaked lime and left to infuse for 24 hours. After soaking, they should be washed thoroughly to prevent lime from entering the body;
After this, using a toothpick, each nut should be pierced in 10 places;
You need to insert a clove into the puncture sites. If desired, you can add cinnamon, cardamom, pieces of ginger;
Place the nuts with seasonings in a container, pour in water and set to boil for 30 minutes;
Then drain the water, add clean liquid and set to boil for 30 minutes;
Pour 1 liter of water into a separate container, add granulated sugar, put on fire and boil until the sugar grains are completely dissolved;
Transfer the nuts to the syrup, boil in it for about 5 minutes. Remove from the stove and leave to cool;
After two hours, put it on the stove again and boil for another 10-15 minutes. Remove from heat and leave to cool;
Then boil several more times until the nuts become soft;
Next, peel the orange and cut it into medium pieces. Add the orange to the jam and let it boil for another 20 minutes;
At the end, add citric acid;
The finished walnut jam is placed in sterilized jars and sealed with lids. It should be stored in a cool place.

Bulgarian cooking method

What we will prepare:

1 kilogram of green nuts;
Granulated sugar - 4 cups;
A glass of water for syrup;
100-150 grams of citric acid;
A couple of pieces of cardamom;
5 buds of cloves.

Let's start preparing green nut jam according to the Bulgarian recipe:

The nuts need to be washed and peeled;
Then put them in water, add citric acid (you need to add 10-15 grams per 1 liter);
Place the container with them on the stove and bring to a boil. Boil for 10 minutes;
After this, remove the nuts with a slotted spoon and drain the liquid. Again we make a solution with citric acid, boil the nuts in it;
Repeat cooking in a solution with citric acid at least 15 times until the fruits become soft;
Then we make syrup. Pour water into the pan, add granulated sugar and set to boil;
After this, add cardamom, cloves, 10 grams of citric acid to the syrup and lay out the boiled nuts;
Boil green walnut jam until thick;
Place the finished jam in sterilized jars, close the lids and store in a dark place.

Ukrainian version

What components will be required:

How to make jam from green walnuts in Ukrainian:

We wash the nuts in cool water;
Next, we leave them to soak in water for 2 days, periodically changing the water. The water changes 3-4 times a day;
After that, fill them with water and lime, keep them in it for a day;
During this period, the nuts will turn dark purple or black. After lime, rinse thoroughly;
We pierce the nuts with a needle in several places and place them in boiling water for 15-20 minutes. After hot water immediately put in cold;
First you need to prepare a syrup from water and sugar and pour it over the nuts;
Let the fruits boil in syrup until boiling;
Add cloves and lemon juice to the mixture and boil for 5 minutes;
After this, remove the jam from the heat and leave to cool. Next, boil again for 5 minutes and remove from heat until completely cooled. After cooling, boil again;
Place the finished jam into sterilized jars and seal with lids. You can store it in the refrigerator.

Since the peel of green fruits contains a lot of iodine, it is better to work with gloves when processing them;
The nuts should have milky ripeness; when pierced with a needle or toothpick, the tip should enter easily;
In order to quickly remove the peel, the nuts can be dried on newspaper for a while.

Green walnut jam is not only tasty, but also very healthy. Of course, preparing it will take a lot of time and effort, but you still need to have one. useful medicine, especially in winter. Therefore, do not miss this opportunity, prepare this dessert as quickly as possible.

Walnut jam - general description

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

Choosing the right nuts is half the success, so you should approach the process with full 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 their “professional suitability” in the following way: pierce the nut with a toothpick; if it goes through without any hindrance, then the raw material is of excellent quality. Best time for harvesting - the second half of June.

Walnut jam - preparing dishes

It is equally important to choose the right cooking utensils. Contrary to popular belief, copper basins are far from the best option, because Copper ions destroy ascorbic acid. Aluminum is also not suitable for this purpose: the high acidity of the jam breaks the oxide film, and the metal gets into the product.
The best option for today is enamel containers or stainless steel utensils.

Lids and jars should be washed with a solution of baking soda (1 tsp/1 liter of water), scalded and dried. Boil the lids further.

Walnut jam - fruit preparation

Before proceeding directly to cooking, the nuts need to be prepared: peeled from the green skin and soaked for 2 days in cold water, which must be changed at least 3 times a day. After which the water is drained and the nuts are immersed in a lime solution (5 liters of cold water/500 grams of slaked lime), which is infused for 4 hours and filtered. This is necessary to eliminate the bitter taste of the future jam.

Walnut jam - recipe 1

Required: 100 pcs. nuts, 2 kg of sugar, 2 glasses of water, 10 clove buds, 1 lemon.
The prepared nuts are dipped into boiling water, completely covering them, and boiled for 10 minutes, then placed on a sieve. Mix sugar with 2 glasses of water, boil, skim off foam. Dip nuts and cloves into the resulting syrup and add lemon juice. Bring the mixture to a boil. After the jam has cooled, you need to boil it again. Repeat three times and then cook until done. Pack into sterile jars.

Walnut jam - recipe 2

Required: 100 pcs. green nuts, 2 kg sugar, 8 glasses of water, 10 clove buds, 2 tsp. cinnamon, 5 pcs. cardamom
Pour 8 glasses of water into a basin, pour in 2 kg of sugar, and after boiling, lower the prepared nuts. During cooking, place a bag of ground spices in a container: cloves, cinnamon, cardamom. Cook until the nuts are cooked and shiny black. Add vanillin. Roll the cooled jam into jars.

Walnut jam - recipe 3 (Armenian)

You will need: for 100 pieces of green nuts, 400 ml of water, 1 kg of sugar, 10 clove buds, 10 grams of cinnamon and 2 lemons.
Prepare syrup from water and sugar, cool. Put nuts in it, add the juice of two lemons. Boil and leave for a day. Repeat three times and then cook until full readiness until the nuts are completely soft. Transfer the delicacy into sterilized jars, pour in the remaining syrup, and seal.

Walnut jam - recipe 4 (Bulgarian)

This recipe requires patience, but the result promises to be incomparable. You will need: for 1.1 kg of nuts, 1 glass of water, 1 kg of sugar, citric acid (10 g). Peeled nuts are dipped in a solution of citric acid (0.5%) for 1 hour. Cooked using the alternating method. First, immerse in boiling water for 4 minutes, and then in cold water for 10 minutes. Repeat the procedure several times, at least 7 times. Boil syrup from water and sugar, add nuts to it and cook until fully cooked. 10 minutes before the end of cooking, add citric acid to the jam. Pack the jam into jars and roll up.

Walnut jam - recipe 5 (Ukrainian)

You will need: 1 kg of nuts, 1.2 kg of sugar, 1 lemon, cloves (10 buds).
The prepared nuts are thoroughly washed, pierced with a thick needle, dipped in boiling water for 20 minutes, and then cooled in cold water. Boil syrup from water and sugar, add lemon juice and cloves to it. Pour the resulting solution into the nuts, cook for 5 minutes, and then leave for an hour, then bring to a boil again and cook for 5 minutes (3 times in total). For the fourth time, cook until fully cooked, cool, and roll into jars.

Walnut jam - advice from experienced chefs

When cutting nuts, be sure to wear gloves, otherwise the contents of the large quantities Iodine will turn the skin of your hands dark.

To get truly tasty and aromatic jam, it is recommended to prepare it in three steps. The jam will turn out thick if, after the first cooking, you wait until it cools completely.

Do you want to receive unusual taste? Add orange zest mixed with cinnamon and vanilla to the jam - a delightful aroma and unforgettable taste are guaranteed!

The jam must be stored in a dark place, at a temperature no higher than 25 degrees.

One day, jam was served to Catherine the Great’s table, which she liked so much that she gave the cooks a precious ring. Since then, the jam prepared according to this recipe has been nicknamed royal. And it was prepared from gooseberries with the addition of cherry leaves.

Nowadays, “Tsarsky” is the name for jam made from various berries with the addition of nuts and various spices, which is distinguished by its extraordinary taste and originality.

Royal gooseberry jam with nuts

For 5 cups of gooseberries you need to take 2 handfuls of cherry leaves, 1 handful of currant leaves, 7 cups of sugar, 3 cups of water and 1 cup of shelled walnuts.

Set the leaves aside - you will need them later. Gooseberries need to be selected large and slightly unripe, so that they do not crumble if pierced. In each berry we cut off the top, through which the seeds are removed, and pieces of nuts are inserted in their place. In a separate bowl, prepare a decoction of thoroughly washed cherry and currant leaves and water. The leaves are placed in cold water, then the pan is placed on the fire and brought to a boil, after which it is immediately removed from the heat. The resulting broth should be a rich green color. If you boil longer, it turns brown or yellowish. The liquid must be drained and cooled until room temperature and leave to infuse in the refrigerator overnight.

In the morning, sugar is poured into the broth and the syrup is brought to a boil. Then prepared gooseberries are added here and boiled for 12 minutes. The jam remains on low heat for another 2-3 minutes with the remaining ten leaves to give it an emerald color. The product is poured hot into sterilized jars that are sealed metal lids. The leaves are removed from the jam before serving.

Royal quince jam with nuts

3 kg. quinces
7 glasses of water
2.5 kg. Sahara
1 cup shelled walnuts

Peel the pre-washed quince and cut out the cores. We cut the quince itself into cubes or slices, this is at your discretion. We don’t throw away the quince peel and core; we will make syrup from them. By the way, essential oils, which in large quantities Contained in the skin of the fruit, they give the jam a subtle aroma and a pleasant sour taste. But quince seeds contain valuable tannins and no less valuable fatty oil. So you don't just cook delicious jam, you are preparing a healthy product rich in vitamins.

Fill the quince cores with the peel with water and boil for 20 minutes. After this, strain the syrup and pour the chopped quince with this syrup. Cook the quince in syrup for 10 minutes, then drain the syrup. Add sugar to the syrup and bring to a boil again.
Pour the sweet syrup over the quince and leave to steep for at least 12 hours. Usually the jam is covered with a clean towel and left overnight.
The next day, set the jam to cook. Add peeled walnuts to it. You can put quarters, or you can chop the nuts for more small pieces- whoever likes it more. Quince jam Cook with nuts until the syrup acquires a beautiful dark amber hue. Approximate cooking time is 40-50 minutes. We make sure that our jam does not burn. Fragrant jam from quince and walnuts we roll into sterile jars. Be sure to turn the jars upside down, wrap them up, and leave them like that until the jam has cooled completely.
Store in a cool, dark place, such as a pantry. In the refrigerator closed jam no need to put it.

Royal plum jam with nuts
Ingredients:

Plums (preferably black) - 1 kg
Sugar - 4 cups.
Walnuts - 1 cup.
Cognac (optional) - 2 tbsp. l.

Wash the plums, cut them in half and remove the pit.
Place the plums in a wide saucepan, add 1 cup of water, and bring to a boil. Cook over medium heat for 20 minutes until soft.
Add sugar and nuts and, stirring, cook until the sugar dissolves. After this, continue to cook until the jam is ready, about 10 minutes. Add cognac and boil.

You can stuff scalded plums with nuts and cook for 10 minutes. Remove them with a slotted spoon and place them tightly in a jar. Bring the syrup to readiness and pour over the plums. Add cognac. Close the jars immediately.

Tsar's white cherry jam with nuts

Berry-sugar proportions: 1:1.
You will also need lemon for 1 kg. berries - about 150 grams of peeled nuts.

Wash the cherries and remove the pits. Next, at your discretion, you can stuff each berry with a nut, or you can then simply mix them.
Add sugar and let sit for a while to let the berries release their juice (do not add water). When the juice starts to simmer, put it on the fire, let it boil, stir until the sugar dissolves completely. Let it simmer over low heat for at least 10 minutes. Turn off and let cool a little (an hour or two).
Then cut the lemon very thinly and put it in the cherries, let it boil, simmer for 5 minutes and add the nuts. Boil with nuts for min. 10. Switch off. Allow to cool and soak up all the contents. Then let it boil for the last time and put it in sterile jars. We store it in the closet. If there is a lot of syrup, let it simmer for the last time longer. You can stir, the berries will not fall apart.

Tsar's apple and nut jam

Option 1.

For one kilogram sweet and sour apples you should take eight hundred grams of sugar, two hundred grams of peeled walnuts, one lemon, a couple of tablespoons of cognac or rum. Peel the apples, cut into slices, cover with sugar. When the apples give juice, put the jam on the fire, bring it to a boil, add the lemon zest and cook for fifteen minutes.

Chop the nuts coarsely and pour boiling water over them. Add lemon juice and nut kernels to the jam, then cook until tender over low heat. When the apple slices become translucent and a drop of jam syrup does not spread on the saucer, the delicacy is ready. Add cognac or rum to the hot jam, mix, cool and package in clean, dry jars.

Option 2.

2 kg apples
500g peeled
walnuts
1 kg sugar
2 cinnamon sticks
2 tbsp. l. lemon zest, cut into strips

Cooking method:

It is better to take apples that are sour and sweet, but not very large, slightly unripe. Wash the apples, cut into slices, remove the core and place in a saucepan, sprinkle with sugar. Add lemon zest and simmer low heat until the sugar is completely dissolved. Then increase the heat and let the jam boil for 2 - 3 minutes, stirring constantly. Remove from heat and leave overnight, covering with jam. baking paper or parchment.

The next day, remove the paper, put it on the fire again, bring to a boil, skim off the foam and cook for 10 - 15 minutes until thickened. Check readiness by dropping a drop on a saucer. If the jam does not spread, add walnuts and cinnamon sticks. Cook over high heat for 2 - 3 minutes, remove the sticks. Pour the jam into jars to the brim and seal tightly. Turn the lids down and leave until completely cool.

Tsar's jam from cherries with nuts

Sugar - 1.5 kg
cherry - 1 kg
walnuts - 0.2 kg
water - ¾ tbsp.

1. Wash the cherries in cold water and remove the seeds from them using a pin or hairpin. This must be done very carefully so as not to damage the berries.
2. Cut the walnut kernels into pieces the size of which matches the cherry pit.
3. Place a nut instead of a seed in each berry. IN ideal This needs to be done with all cherries, but if you don’t have enough patience, it’s not fatal. If there are nuts left, mix them with cherries.
4. Pour sugar into the pan in which the jam will be prepared and fill it with water, then put the pan on the fire and bring the syrup to a boil.
5. As soon as the mixture has boiled and the sugar has completely dissolved, pour the cherries and nuts into the container. Cook until the jam becomes thick enough, remembering to skim off the foam.

This recipe is designed for long-term storage jam, that's why you need to add so much sugar. If you are going to eat the jam immediately after cooking, then the amount of sugar can be reduced.

Royal grape jam with nuts

Grapes (seedless raisins) – 1 kg
Sugar -0.5-0.7 kg
Water - 1/3 cup.
Walnuts -50-70g.
Vanillin - to taste
Cherry leaf

Sort the grapes and remove the branches. Place a cup for jam and pour 1/3 cup of water into it, add 0.5 kg of sugar and cook until the syrup is transparent. While the syrup is boiling, we need to blanch the berries. To do this, pour water into a saucepan, bring to a boil, add a few cherry leaves so that the berries do not become colorless. We put our grapes in for a few seconds. It boils, boils for about 40 seconds - take it out and transfer it to the boiled clear syrup, cook for 5-7 minutes. Remove from heat and leave to soak for 8 hours.

Then put on fire, bring to a boil and add nuts and vanillin (or chopped lemon, but first peel it from the white film that is under the yellow skin). Boil for at least 10 minutes and pour into sterile jars... That's it! Turn over and cover with something warm. Has it cooled down? Ready! The jam is very sweet, so lemon will give it sourness, and nuts will give it a pleasant and unusual taste.

One of the most extraordinary nut desserts, walnut jam, reveals beneficial features this product from a new, amazing side. Being a treasure trove useful substances and qualities, this delicacy should be included in the diet, if not with medicinal purposes, then at least for prevention and maintaining excellent health.

What explains the benefits of walnut jam?

The fruits of the walnut (also called Voloshsky, royal, Greek) at the stage of milky ripeness do not at all resemble mature ones - the peel has not yet had time to harden and is distinguished by its juiciness and tenderness, and the oily and crispy kernel in the future resembles a gelatinous mass, and in fact, in early stage of ripening, the walnut is completely a unique product in terms of taste and positive qualities.

They are eaten:

In pickled form ( great seasoning for meats and cheeses);

In the form of jam (in it the nut skins actually darken to blackness, and if you cook nuts peeled from the green skin, you will get a light jam, but its benefits will not be so bright).

Formation processes chemical composition During the period of immaturity of a nut, all vitamins are in full swing (and these are many from group B, as well as K, F, A and C) and minerals They are characterized by high bioavailability and proportional compatibility, enhancing the effectiveness of each element.

Therefore, it is recommended to treat yourself to green walnut jam to prevent (and treat) vitamin deficiencies, strengthen the immune system and improve your overall health.

And iodine deserves special mention - walnuts in this regard are no worse than fish and can even completely replace seafood (the main suppliers of this substance) in the diet if they cause allergies. Or maybe they just have a very unpleasant taste.

In addition to ensuring the functioning of the thyroid gland (in particular, it protects a person from pathogenic microflora), iodine is also invaluable for vitality.

Note also that high concentration iodine is observed only in green nut peels, that is, from ripe nuts, when they harden, it will not be possible to extract iodine (and also, as they ripen, its concentration decreases).

Complex biologically active substances(including essential oils, flavonoids, organic acids) in the composition of green walnuts helps restore and normalize metabolism, especially in cases where it has been disrupted by unbalanced, depleting diets or improper intake medicines.

A high concentration of vitamin E in combination with other antioxidant substances gives green walnut jam benefits for:

Quick cleansing of the body from waste and toxins;

Preventing premature aging (which is reflected not only externally, for example, skin withering, but also internally, for example, diseases of the musculoskeletal system develop).

Energy value walnut jam is about 248 kcal per 100 g, but since for optimal absorption and greatest benefit It is recommended to eat it little by little; in fact, this indicator does not pose a threat to slim figure.

What you eat it with is a matter of taste, but scientists have proven that this nut jam will give you more benefit if you drink it green tea.

This jam can also be used to make desserts and sweet pies.

Green jam walnuts very useful for the nervous system - due to glycosides and tannins, plus - it is sweet with sugar, so it is quite possible to fill a saucer with it and count on improving your mood and supporting brain activity with a surge of energy (as well as increasing concentration, improving memory and perception new information).

In what cases will walnut jam be particularly beneficial?

Walnuts are known to be beneficial for of cardio-vascular system, but the benefits of green fruits in this regard are more pronounced and they, in particular:

Increases the strength and elasticity of blood vessels;

Clears blood vessels of cholesterol;

Improve blood circulation;

Normalize arterial pressure;

Warn series dangerous diseases, including varicose veins.

Nuts also support the functioning of the kidneys and the entire urinary system, preventing the retention of excess fluid in the body and, in addition, preventing disturbances in water-salt metabolism.

Several servings of walnut jam can help restore the functioning of the intestines affected by diarrhea (especially if it was caused by poor-quality food).

Nutritionists like to recommend walnuts not only green, but in any form in general, for the prevention and treatment of anemia, getting rid of the feeling of chronic fatigue and frequent dizziness, lightheadedness.

How else are the benefits of walnut jam manifested?

It is recommended to include jam from green walnuts in the diet when living in environmentally unfavorable areas, and we can even say that it can effectively protect against radiation, both solar and that coming from sources created by man.

And even though sweets are generally not good for teeth, green walnuts, even in the form of jam, can improve the condition of the gums (including reducing their bleeding) and, as a bactericidal agent, destroy the causative agents of caries.

Also, consuming walnut jam helps:

Building up muscle mass and reduction of body pain during physical (sports) activity;

Improving cerebral circulation;

Wound healing and tissue regeneration in general;

Normalization of the functioning of the adrenal glands (secreting hormones, in particular those that are important for fat and carbohydrate metabolism, as well as adrenaline, which supports the body in extreme situations, and we are talking not only about the physical condition, but also about psycho-emotional stress);

Strengthening bone tissue (including teeth);

Adaptation of the body to cold (which is especially invaluable in frosty winters and the off-season, which threatens hypothermia and, as a consequence, colds);

Improved sleep.

Can walnut jam cause harm?

According to nutritionists, the positive effects of the delicacy significantly exceed the theoretical harm of walnut jam, which, moreover, is practically eliminated provided that it is consumed in moderation - just a couple of tablespoons per day.

And you should definitely take into account that nuts, even green ones, are highly allergenic foods and children under 12 years of age and women during pregnancy and especially should not get carried away with them. breastfeeding.

But in general, for women expecting a baby, such nuts, when used wisely, are useful, especially if they expectant mother A deficiency of iodine in the body was diagnosed.

Although, to avoid harm, walnut jam is classic recipes contraindicated in diabetes mellitus, you don’t have to give it up - you just need to prepare it with a sweetener suitable for your individual case.