Walnut Jam - Delicious and easy treat recipes. Unusual from the familiar: learning how to make walnut jam

It has been known for a very long time, for the first time the legionnaires of Alexander the Great noticed the benefits of eating nuts during their military wanderings in Asia. Nut kernels are consumed raw, treated with nut butter and shell decoction. Jam from green walnuts has a huge benefit in the treatment of a number of diseases. In this article - everything about the beneficial qualities and dangers of green nuts, recipes with step by step photos.

Walnuts Nutrient Composition

Walnut fruits contain a number of nutrients and vitamins that have a beneficial effect on the human body and help maintain health. A rich set of vitamins of groups C; PP; V; vital acids; a range of beneficial minerals that improve body function and appearance. The phytoncides that make up the nuts guarantee protection against pathological bacteria.

Nuts suitable for jam

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

It is worth taking special care when using green nut jam in case of diabetes mellitus, ulcerative diseases of the gastrointestinal tract, allergic manifestations; obesity.

Technology of making jam from unripe nuts

Preparing nuts for jam is time consuming and requires special care. Nuts are selected in milky ripeness, when the shell has not yet begun to coarse. You can check the ripeness with a regular puncture, for which they use wooden skewers or toothpicks. If a wooden skewer easily penetrates the skin of an unripe nut, sinking deep into the pulp, such a nut is suitable for making jam.

Nuts are carefully sorted by size - only fruits of the same size are suitable for jam.

Advice! It is worth choosing whole fruits without damage; there should be no dark and rotten spots on the skin. Usually, in the milky ripeness phase, nuts are harvested from trees in June or early July.

The dishes for cooking jam are of great importance - you should choose pots with a heavy thick bottom made of stainless steel; as a last resort, enameled dishes will do. Containers made of copper or aluminum are absolutely not suitable for making jam. In copper basins, when cooking jam, vitamin C is destroyed, aluminum containers are destroyed by exposure to excess acid.

When cooking, the jam should be stirred with a glass or wooden spoon to avoid scorching.

Advice! The preparation of nuts before cooking the jam takes a lot of time, this operation should be carried out with special care - the healing power of the jam depends on the correct preparation of the fruit.

Soaking nuts

How to cook green walnut jam properly: methods and options

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

Fruit jam with peel is similar to buckwheat honey - it has a thick dark color. For the preparation of this jam, the fruits are not freed from the integumentary green peel, which adheres tightly to the unripe kernel.
As a result, the composition of peeled nuts has a light color - this is the so-called "white jam". In this case, the green cover is removed from the nuts.

Peel off

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

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

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

Armenian walnut jam

A feature of this jam is the mandatory addition to the mass when cooking lemons or citric acid. Lemon peel gives an unusual taste to the jam, and the addition of lemon significantly increases the content of ascorbic acid in the finished product.

What is required for the jam:

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

Boiling nuts in syrup

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

It is required to wait for the jam to boil and turn off the mass, which should be insisted for about 6 hours. The process of heating the container with jam is repeated 3 times. Ready jam is poured into dry clean jars, sealed with clean plastic lids or rolled up.

Jars with ready-made jam from green walnuts without shells are perfectly preserved in a dark and cool place (no higher than 25 degrees).

Green walnut jam: video

Nut jam: photo

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

About useful and harmful properties of nuts

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

Benefits and chemical composition

The beneficial properties of green nuts make them a universal remedy for restoring body systems and strengthening protective barriers. The secret lies in the rich composition.

Vitamin C. Walnut peel contains 50 times more vitamin than lemon. The substance is useful not only for immunity. It also gives elasticity to blood vessels, normalizes the production of hormones by the thyroid gland.
Vitamin PP. Accelerates metabolism, stimulates the secretion of gastric juice. Vitamin is essential 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" because of its beneficial effects on hair and skin.
Vitamin B2. Takes part in the process of converting fats and carbohydrates into energy resources of the body. Breaks down pyruvic acid, which negatively affects the functioning of the heart and nervous system.
Iodine. In terms of the content of the element, 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 contributes to the rapid treatment of infections.
Fatty acid. Nourish tissues, making them more elastic and resistant to negative influences. Helps strengthen the immune system.
Tannins. They remove carcinogens, cleanse the intestines, prevent the occurrence of inflammatory processes in the digestive organs.
Glycosides. Stimulates cerebral circulation. As a result, memory and concentration are improved.
Magnesium. Expands blood vessels, due to which blood pressure returns to normal.

People living in industrial regions with a poor ecology, busy with strenuous mental or physical work, stressed, simply need to take walnut jam. A teaspoon of treats a day will provide reliable protection for the body. Dessert will help fill the lack of iodine in people who cannot eat seafood due to allergies.

Contraindications

Given the rich chemical composition of nuts and jam from them, you should not get carried away with a delicacy. He has contraindications.

Diabetes. Jam contains a lot of sugar, which is dangerous in case of illness. Talk to your doctor about using sweetener to make it.
Excess weight. You cannot call a dietary product. The calorie content of the jam is almost 250 Kcal.
Pregnancy. In the second and third trimesters, dessert can trigger the development of pregnancy 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 pick and process the raw materials correctly.

Procurement of raw materials: 4 rules

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

Colour. The nuts should be light green in color. Fruits that have stains are not used.
The form. Choose large nuts that are perfectly round. Deformed fruits should not be used.
The degree of maturity. The shells should have a milky-waxy texture and the nascent kernels should be jelly-like. Slight hardening is fine.
Period. The second half of June is a good time for the procurement of raw materials.

When going out for nuts, grab a few toothpicks. If the tip easily pierces the fruit through and 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 fruit. It has seven stages.

Peel the nuts. Blanch the fruit to make it easier. Send them first to boiling water, and then to ice water.
Place the raw material in cold water. The fruits need to be soaked for two days. As the water darkens, it needs to be changed.
Prepare a slaked lime (calcium oxide) solution. For five liters of water, take half a kilogram of the substance. Stir, leave for four hours and strain.
Place the nuts in the solution for two days to remove the bitterness.
Rinse the fruit under running water.
Use a wooden skewer to 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. In order not to wait two days, try blanching the fruits in water with citric acid. Judging by the reviews of the hostesses, both methods are excellent at fighting bitterness. If you do not want to use foreign impurities, you will have to soak the nuts in cold water for at least ten days.

Walnut Jam Recipe: 5 Choices

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

Recipe number 1: simple

You will need:

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

Preparation

Heat the water with sugar until the granules dissolve.
Dip the nuts in the syrup, 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 viscous enough.
Arrange the fruits in sterile jars, fill with syrup and close the lids.

In a simple recipe, it is permissible to use peeled nuts. It turns out to be dark and thick. The syrup tastes like buckwheat honey.

Recipe number 2: Armenian

You will need:

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

Preparation

Make a syrup from water and sugar.
When the granules are completely dissolved, dip the nuts into the boiling liquid.
Juice the lemons and add to the saucepan.
Place cloves and cinnamon on cheesecloth or cotton cloth and tie in a bag. Send to the pan.
Boil the jam and leave to infuse for a day. Repeat the cycle two more times.
For the fourth time, the jam must be heated until the nuts are soft.
Distribute the boiled fruits over the jars, fill with syrup and roll up the lids.

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

Recipe number 3: Bulgarian

You will need:

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

Preparation

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

Recipe number 4: from kernels

You will need:

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

Preparation

Arrange the nuts so that they are exposed to direct sunlight.
Leave the fruit in the sun for two to three days, turning occasionally.
Wash the nuts and start cleaning. You need to remove not only the peel, but also the pulp, until a white shell appears.
Immediately place the peeled fruit in citric acid water to avoid darkening.
When the nuts are peeled, remove them from the acidified water and boil the liquid itself.
Dip the fruits in boiling water, after ten minutes, remove them with a slotted spoon.
Add sugar to the acidic water and cook until the granules disperse.
Transfer the nuts to the syrup and let sit for eight hours.
At the final stage, the dessert needs to be boiled for another 40 minutes and rolled up in jars.

Recipe number 5: from ripe nuts

You will need:

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

Preparation

Cut the peeled apples into small cubes or strips.
Place 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 billet.
Boil the dessert for another quarter of an hour and distribute it among the jars.

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

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

In what dish to cook jam. The ideal option is a stainless steel basin or pan. It is not recommended to use copper containers, as ascorbic acid is destroyed on contact with this metal. Aluminum is also undesirable, its ions can penetrate into the product.
Prepare containers thoroughly. Both cans and lids must be well washed with soda, sterilized.
Protect your hands. Given the high iodine content of nuts, there is a risk that the skin of the hands will turn dark. Therefore, work with gloves with gloves.
Let the jam brew. To fully reveal the taste of the dessert, do not open the can for at least 20 days after seaming.
Storage. The ideal place for storing jam is a cellar or a dark pantry. The room temperature should not exceed 25 ° C.
Shelf life. A sealed can can stay in the pantry for no more than nine months. And the open jam becomes unusable after two months.

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

Known for a very long time, for the first time the benefits of eating nuts were noticed by the legionnaires of Alexander the Great during their military wanderings in Asia. Nut kernels are consumed raw, treated with nut butter and shell decoction. Jam from green walnuts has a huge benefit in the treatment of a number of diseases. In this article - everything about the beneficial qualities and dangers of green nut jam, cooking recipes with step by step photos.

Walnuts Nutrient Composition

Nuts suitable for jam

It is worth taking special care when using green nut jam in case of diabetes mellitus, ulcerative diseases of the gastrointestinal tract, allergic manifestations; obesity.

Technology of making jam from unripe nuts

Nuts are carefully sorted by size - only fruits of the same size are suitable for jam.

Advice! It is worth choosing whole fruits without damage; there should be no dark and rotten spots on the skin. Usually, in the milky ripeness phase, nuts are harvested from trees in June or early July.

When cooking, the jam should be stirred with a glass or wooden spoon to avoid scorching.

Soaking nuts

How to cook green walnut jam properly: methods and options

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

Fruit jam with peel is similar to buckwheat honey - it has a thick dark color. For the preparation of this jam, the fruits are not freed from the integumentary green peel, which adheres tightly to the unripe kernel.
As a result, the composition of peeled nuts has a light color - this is the so-called "white jam". In this case, the green cover is removed from the nuts.

Peel off

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

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

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

Armenian walnut jam

What is required for the jam:

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

Boiling nuts in syrup

Jars with ready-made jam from green walnuts without shells are perfectly preserved in a dark and cool place (no higher than 25 degrees).

Green walnut jam: video

Nut jam: photo

A few years ago, healthy green walnut jam was considered an exotic delicacy. Today, every housewife can cook it on her own, you just need to get the fruits, which must be of a certain degree of ripeness. In terms of taste, the blanks are not inferior to more traditional counterparts based on berries and fruits. As for the content of substances that have a positive effect on the state of the human body, in this case, the nut dessert is superior to many other preserves.

The composition and benefits of walnut jam

A nutritious and high-calorie product can cause excess weight gain. 100 g of the composition contains about 250 kcal and more than 60 g of carbohydrates. Jam overuse can harm even a healthy person. Such a small "drawback" of walnut dessert pales against the background of its beneficial properties:

The mass is rich in iodine. According to this indicator, the delicacy is close to seafood. The element is responsible for maintaining the functionality of the thyroid gland, normalizing hormonal levels and improving cerebral circulation.
Tannins and glycosides in the product have a beneficial effect on the state of the nervous system. This is especially useful for school children. Regular use of walnut jam in therapeutic amounts improves their memory, increases concentration and resistance to unusual stress. Studies have shown that dessert even makes it easier for a child to adapt to a new educational institution or team.
The nut mass has a positive effect on the condition of the heart and blood vessels. A nut of milk maturity contains substances that trigger the cleansing of the blood from harmful cholesterol. This is accompanied by a decrease in high blood pressure and an improvement in the movement of blood through the vessels.
The abundance in the product guarantees the active elimination of toxins, toxins and free radicals from tissues. The introduction of walnut jam into the diet reduces the likelihood of cancerous tumors. The product helps people undergoing chemotherapy to recover faster after aggressive procedures.
The presence of vitamins A, C, group B, K, PP, F and various minerals in the composition provides strengthening of immunity at all levels, normalization of metabolic processes and general improvement of the condition.

The benefits of walnut jam will be most clearly manifested against the background of such indications for its use:

Long stay in areas with unfavorable ecology or highly developed industry.
Lack of a number of ingredients in the diet that are necessary for the normal functioning of the body (fish and seafood). And also, allergy to these products.
Life situations involving excessive stress.
Increased physical activity.
Conditions that have arisen against the background of iodine deficiency.

According to nutritionists, the likelihood that walnut jam will harm the body is negligible. By consuming only 1-2 teaspoons of the product per day, you can count on the results listed above and not worry about the development of side effects. True, there are several nuances that must be remembered when introducing dessert into the diet of adults and children.

The harm of walnut jam

An absolute contraindication to the use of jam is an allergy to walnuts. In all other cases, the blank can be included in the menu, while keeping in mind the following points:

With diabetes mellitus, the treat is prepared not with sugar, but with its substitute. This point must be discussed with your doctor, who will tell you the optimal dosage of the finished product and the frequency of its use, reducing the potential harm to a minimum.

Tip: In case of cerebrovascular accidents, which often happens in older people, you must use a proven folk approach. You should eat 1 teaspoon of the product daily with green tea. The effectiveness of the approach will increase if the tea leaves are pre-soaked in warm milk.

If you are overweight, do not abuse preservation. The already high-calorie walnut becomes as nutritious as possible when sugar is connected to the processing process. One teaspoon of dessert 2-3 times a week will be sufficient.
During pregnancy, it is also not necessary to deny yourself. But, in order not to provoke the risk of developing "pregnancy diabetes" in the 2nd and 3rd trimesters, the volume of the product should be reduced to a minimum. Better to take 0.5 teaspoon of jam and add it to tea.

The use of a poor-quality composition can cause harm to the body. It is impossible for air to enter the jar with the workpiece; its lid must be tightly screwed. The shelf life of homemade walnut jam is no more than 9 months. An unopened product should be eaten within 2 months.

Rules for processing walnuts before making jam

If desired, any housewife can learn how to cook a quality product on her own. True, the process is not easy and quite lengthy. An important point is the preparation of the ingredient, it must be of milk ripeness. The fruits are harvested before they begin to get rough. To establish their suitability, you can prick several copies with skewers, the tool will easily pass through the shell and pulp.

Here are the basic rules of the preparatory process that underlie all traditional recipes:

We take fruits of the same size, otherwise the final product will be spoiled. There should be no stains, scratches or cracks on the skin of the product. The optimal harvest time is June and early July.
For soaking and boiling the mass, a dish with a thick bottom or an enamel container is used. B, active destruction of vitamin C occurs. Aluminum containers deteriorate under the influence of acids in the workpiece.
During the cooking process, the mass must be regularly stirred with a wooden or glass spatula so that it does not burn.
Before starting heat treatment, walnuts must be soaked. To do this, use cold clean water, which is changed every 3-4 hours for 2 days.
To eliminate the characteristic bitterness in the kernels, soaked nuts must be immersed in a lime solution for a day. After that, the fruits must be soaked again in cold water for a day. Before that, each nut will have to be pricked in several places with a thick needle.
Before cooking, the soaked workpieces should be welded. To do this, they are kept in boiling water for 10 minutes and the water is drained.

This completes the preparatory stage. Walnuts can now be used to make jam. There are many dessert recipes, you just need to choose the right one.

White Walnut Jam Recipe

Jam made from walnuts can be not only brown, but also light. It turns out this way if you use blanks peeled from the top green peel in the process.

Here is one of the most popular recipes for boiling such a treat:

We need 1.5 kg of nuts, peeled from the top green peel, 2 kg of granulated sugar, 2 glasses of drinking water, 2 fresh lemons, 2 cinnamon sticks and 5.
We cook a thick syrup from water and sugar, in which we put the prepared nuts. Add the juice of two lemons there. We place the spices in a gauze bag, which we also lower into the jam blank.
Bring the mass to a boil, remove from the stove and leave for 6 hours. We repeat these manipulations 3 more times, after which the jam is ready.
We take out a bag of spices from the contents and discard. We lay out the resulting composition in sterile jars and roll it up. A couple of small jars can be closed with plastic lids, but the contents should be eaten within 2 months.
Ready-made preserves should be kept in a cool dark place, at a temperature not exceeding 25 ° C.

If it is not possible to make walnut jam at home, you can look for the product in large supermarkets and at fairs. In this case, one should pay attention to the country of origin. It is good if it is Greece or the Caucasus countries. The mass should be of a uniform color without blotches and bubbles. And yet, a real dessert cannot be cheap, because its preparation involves a lot of trouble and requires a certain amount of time.

10:39

Walnuts are the most popular in their family, they are used to prepare a huge number of different dishes. For example, there is an unusual recipe - green walnut jam.

The cooking technology is complex, which does not stop avid chefs. It has an unusual and interesting taste, a number of useful properties, which you need to understand in more detail.

This article presents 5 recipes for jam from young green walnuts, information about its benefits, health hazards, beneficial properties for weight loss.

How to cook

Jam is a great way to enjoy the amazing aroma all year round and preserve all the beneficial properties of the fruit.

After preparing the nuts, you need to immerse them in boiling water so that it completely covers them, and cook for ten minutes, then put them on a sieve.

Sugar should be mixed with two glasses of water, brought to a boil, then skimmed. Dip nuts and cloves into the resulting syrup, add lemon juice. Bring the mixture to a boil.

When the jam has cooled, boil it again... Repeat three times, then cook until tender. Then pack in sterile jars.

Green nut jam - from picking to rolling:

Composition and calorie content

The peculiarity of the walnut is that its chemical composition changes as it ripens. All useful substances are also preserved during drying.

The calorie content of a walnut is 650 kcal per 100 g. The calorie content of jam from it is about 250 kcal / 100 g.

Vitamin C is found only in unripe fruits, disappearing as they ripen.

Useful properties for the body

Walnut jam is very healthy... It helps fight various diseases and pathological conditions:

This delicious dessert helps fight insomnia, improves mental alertness and immunity... It is also recommended for those who have recently undergone complex surgeries.

Walnut jam appreciated in both traditional and folk medicine... It helps with rheumatism, diseases of the bladder, heart, kidneys, urological and gynecological directions.

Possessing bactericidal, anti-inflammatory, anti-sclerotic action, jam helps to fight many pathologies.

Of the most beneficial substances in the composition - linoleic and oleic acid, vitamins and minerals.

What is useful for different groups of people

How does the dessert of green walnuts affect certain groups of people:

Adult men and women... For adults, in the absence of contraindications and excess weight, cooked fruits will be beneficial if consumed in moderation.

Pregnant and lactating women... There is a high probability that the product will provoke allergies, so expectant and nursing mothers need to be careful with it.

Children... It is contraindicated for young children, but school-age children can eat it in small quantities - the product will improve brain activity, increase academic performance.

Aged people... Possessing an anti-sclerotic effect, strengthening the heart and blood vessels, nut jam is useful for people of venerable age.

But it is absorbed by the body quite hard.

Harm and contraindications

Walnut jam can only be harmful in exceptional cases. This applies to overweight people, since high-calorie and nutritious product.

Dessert is hard to digest. Nuts are a powerful allergen, and jam can provoke an unwanted reaction.

Having prepared the jam, you can use it throughout the year. You can eat it with tea, add to cereals, pastries.

There are no daily norms for the use of the product, but due to high calorie content, it is important not to overuse it- a few spoons will be enough.

For cooking, experts give the following recommendations:

wear gloves when cutting fruit;
to make the cooked dessert tasty and aromatic, cook it in three steps. If after the first cooking you wait until it has cooled completely, then the jam will be thick;
you can give the dish an unusual piquant taste by adding zest mixed with vanilla and cinnamon;
it is stored in a dark place at a temperature of no more than 25 degrees.

Cooking options

There are many variations of recipes for jam from green walnuts. The method for preparing fruits and dishes will be the same as described earlier. We offer a few more of them.

With cardamom

Ingredients: 100 green nuts, eight glasses of water, two kilograms of sugar, 10 cloves, five, a couple of teaspoons of cinnamon.

Preparation: Pour eight glasses of water into a basin, add sugar, let it boil, dip the prepared nuts there.

During the cooking process, a bag of ground spices is placed in the container: cardamom, cinnamon, cloves.

You need to cook until the nuts acquire a black sheen. Add vanillin. Let the jam cool and roll into jars.

In armenian

Ingredients: 100 pieces of green fruits, 400 ml of water, 1 kilogram of sugar, 10 cloves, two lemons, 10 g of cinnamon.

Preparation: Make a syrup with sugar and water, let it cool. Put nuts there, add the juice of two lemons. Boil, leave for a day. Do the same three times.

Then you need to cook until tender, so that the fruits become very soft.

Transfer to sterilized jars, fill with the remaining syrup, and preserve.

In Bulgarian

A recipe that takes time, but the jam should taste amazing.

Ingredients: for 1.1 kg of fruit - a glass of water, a kilogram of sugar, 10 g of citric acid.

Preparation: peeled nuts are placed in a 0.5% citric acid solution for an hour. You need to cook using the alternation method.

First, immerse in boiling water for four minutes, then for 10 minutes in cold water. Repeat this procedure at least seven times.

Boil the sugar and water syrup, place the nuts there, cook until cooked. Add citric acid ten minutes before the end of cooking. Pack the jam into jars, then roll up.

In Ukrainian

Ingredients: 1 kg of nuts, 1.2 kg of sugar, lemon, 10 cloves.

Preparation: Rinse the nuts thoroughly, pierce with a thick needle, immerse in boiling water for 20 minutes, then cool in cold water.

Boil sugar and water syrup, add cloves, lemon juice. Fill the nuts with the resulting solution.

Cook them for five minutes, then leave for an hour and bring to a boil again, cook for five minutes - this must be done three times.

For the fourth time, you need to cook until fully cooked, then cool and roll up in jars.

Slimming application

Due to the high calorie content of green walnut jam not considered a dietary product... But it is more useful than many other sweets, because it can replace them.

A couple of spoons of healthy jam are a great alternative to chocolate or a slice of cake.

Green walnut jam - an unusual dessert but very interesting and useful.

Sophisticated culinary experts have been practicing its preparation for a long time, and those who have not yet done this can try and appreciate all the delights of a non-trivial taste.

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