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Green Walnut Jam

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Jam - a sweet dish for the winter table. Most often it is made from fruits and berries, but there are also many recipes for a sweet dessert made from nuts. Walnut is rich in a wide variety of vitamins and minerals, they are useful both in fresh and in canned form. Green walnut jam has a pleasant taste, delicate aroma. It can be eaten as a separate dish or served with pancakes and cheesecakes.

Walnuts for jam

Not all walnuts are suitable for canning. When selecting and processing you need to be extremely careful.

Nuts should be fresh, without insects, not sick, natural, pleasant green

  1. Nuts should be fresh, without insects, not sick, natural, pleasant green.
  2. You should not collect nuts treated with chemicals for jam, they have fewer nutrients, and if the norms were not observed when mixing chemicals, then nuts can even be dangerous to health!
  3. If the nuts are preserved in solid form, with the skin, then they should be already large, dense, but at the same time easily pierced with a needle. This nut has a formed core, but its upper shell is easily cut with a sharp knife.
  4. If the nuts for jam are peeled and only the kernel is used, then ripe ripe nuts are chosen with a ripe core.
  5. For jam, it is worth taking fruits of the same size so that they are all evenly prepared.

The taste of green walnut jam depends on many facts. If you take a simple version of the recipe - a classic, then the taste will be closer to prunes. But various additional components change it. So, there may be notes of citrus, various fruits and berries. Sometimes nuts act as an additional ingredient, in which case their taste acts as secondary.

The benefits and harm of walnut jam

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Walnuts contain a lot of useful, nutrients. Not surprisingly, since ancient times, people have learned to keep them fresh throughout the winter or simply to preserve. So what is the use of walnut jam?

The benefits and harm of walnut jam

  • It contains a lot of iodine in organic form, so it is easily absorbed by the body.
  • Iron and many other minerals, there are a lot of vitamins, so jam has healing properties. It improves blood composition, increases hemoglobin level, improves the immune system.
  • This jam improves the metabolic processes in the body, improves the functioning of internal organs.
  • Helps in the treatment of diseases of the thyroid gland.
  • It helps strengthen the nervous system.
Important! Walnut preserves are often prescribed when recovering from surgeries, fractures, and serious diseases.

Despite the positive qualities, such a jam can bring and harm.

  • You can not eat it to people who are allergic to the nuts themselves or any other components in the composition of the dish.
  • In case there is a lot of iodine in the body, such jam is also not worth it.
  • High-calorie dessert due to the fact that in all recipes a lot of sugar. So people on diets can eat it more for the prevention of disease, and not as a delicious dessert.

Classic Walnut Jam Recipe

Classic Walnut Jam Recipe

This recipe for dessert is the easiest and most affordable. It is not difficult to do, and the taste is very pleasant.

Ingredients:

  • Unripe walnuts - 50 pcs .;
  • Sugar - 500 g;
  • Water - 250 ml.

Cooking:

  1. Green peel is peeled off the nuts, but so that the nut itself remains whole, round. Now the nuts are placed in water. They should be soaked for at least 2 days. This is done in order to remove bitterness, because unripe kernels and the upper casing can be very bitter.
  2. After 2 days, the fluid is drained, and each nut is punctured with a long needle. Insert one clove into the hole. Then the nuts are again placed in water and left for another 10 days. After about 3 days of soaking, you need to drain the water and pour boiling water over the nuts for a quarter of an hour. Then the boiling water is drained, poured cool water and continue the soaking procedure for another 7 days.
Important! Nut jam is usually cooked for a long time, because the kernels are not so easy to soak in sugar, such as cherries or apples.
  1. After soaking, the fruits are washed again and dried thoroughly.
  2. In the pelvis for cooking dessert is syrup. When the sugar is dissolved, nuts are put into it, and all this should cook for about a quarter of an hour.
  3. When the jam is boiled, the fire is turned off, and the dessert is left to infuse for 7 hours. This procedure is carried out 4-5 times, allowing to settle with jam for 7 hours after 15 minutes of boiling.
  4. After 4 or 5 boiling, the jam is laid out in sterilized containers and sealed with lids boiled in water.

Ready banks wrap blanket and leave to cool for a day. Then you can remove them to the rest of the winter conservation.

Green walnut jam for winter

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Green walnut jam for winter

This recipe is also called Bulgarian walnut green jam. Early nuts are taken for it, but a core must already form in them!

Ingredients:

  • Nuts - 550 g;
  • Sugar - 500 g;
  • Citric acid - 5 g;
  • Water - ½ cup.

Cooking:

  1. Nuts are cleaned from green skins, washed and lowered in 0.5% citric acid solution for one hour.
  2. An hour later, they are taken out, poured into boiling water and boiled for 4 minutes, then they are washed in cold water for 10 minutes. The procedure is performed 7 times. Due to this, bitterness will disappear from nuts.
  3. In the pelvis for cooking jam syrup is made. When the sugar is dissolved, nuts are placed in it.
  4. Cook nuts need to readiness (you can try the taste, they should be soft). 10 minutes before the end of cooking, citric acid is poured.
  5. Now you just need to pour the jam into sterile containers and cork with boiled caps.

Spicy Walnut Jam

Spicy Walnut Jam

Spiced jam contains many ingredients. If desired, you can not take all the spices that are in the ingredients, but only the most beloved.

Ingredients:

  • Unripe walnuts - 50 pcs .;
  • Carnation;
  • Cardamom;
  • Vanilla sugar;
  • Cinnamon - one stick;
  • Sugar - 1 kg;
  • Water - 400 ml.
Important! While soaking walnuts, it is important to change the water 2-3 times a day. If this is not done, then there will be no benefit from the procedure!

Cooking:

  1. Nuts are peeled from green peel, soaked for 2 days in cool water. After this time, the nuts are punctured with a needle, put one nail in the holes, and soak them for another 10 days. On the 3rd day of soaking, they are poured with hot water for a quarter of an hour, and then cold again and continue the procedure.
  2. When the nuts are soaked, they are washed, the cloves are taken out and dried.
  3. In the saucepan for making jam make syrup. When it boils and the sugar melts, nuts fall asleep.
  4. All spices are wrapped in a gauze bag and placed in a container where the jam is cooked.
  5. Cook this jam over low heat until the fruit glistens. After that, they add vanilla sugar, and boil it all for another 10 minutes.
  6. Twist containers are sterilized, lids boiled for 15 minutes. After turning off the jam, it is packaged in jars and sealed.

Preservation wrapped in a blanket and after 24 hours carried away in the pantry.

Citrus jam and nuts

Citrus jam and nuts

Citrus jam is obtained with an interesting, refreshing taste and rich aroma.

Ingredients:

  • Walnuts - 1 kg;
  • Lemon - 1 pc .;
  • Peel from one orange;
  • Sugar - 1 kg;
  • Water - 400 ml.
Important! For the preparation of jam from walnuts, an enamel basin or stainless steel tanks are taken.

Cooking:

  1. The kernels are prepared as in the previous recipe. First, peeled from the green skin, soaked them just 2 days in water, then another 10 days, but already punctured, with cloves in each nut. After 10 days they are taken out and dried.
  2. A syrup is made in a saucepan.
  3. Lemon juice is squeezed out; lemon and orange peel are cut into strips.
  4. When the sugar in the syrup is dissolved, straws and nuts are poured into it, and then boiled for a quarter of an hour over low heat. Then the fire is turned off, and the jam is infused for 7 hours. This procedure will lose a total of 3 times.
  5. At the last boil, lemon juice is added to the dessert.
  6. The finished dish is poured into sterile containers and sealed with lids boiled in water. After a day of infusion under the blanket, you can remove the jam in the pantry.

Reviews of Walnut Jam

Walnut jam has a pleasant taste and rich aroma. Reviews of those who have already prepared and tried it can be read below.

  • Elena Ostapenko: "Walnut jam is considered very tasty and useful, so I make several jars at home according to different recipes every year. I can say right away that it is an amateur. If you do not add spices, it may seem bland, too simple, without flavor. So it’s better to put a root or cardamom in it. Cooking it for a very long time, but there is a lot of benefit. The husband eats with pleasure, we don’t get sick in the winter, he feels great.
  • Igor Bunakov: "I tried this jam at a party, then I did it myself, but apparently soaked it very little, because it tasted bitter. In general, the very idea of ​​the jam is excellent. The nuts are delicious, the syrup is delicious, but only if properly cooked. You also need to take into account that you can't eat a lot of it, it's more a medicinal product than a treat. "

Maxim Zakharchenko: “For as long as I can remember, my mother made such jam at home. Cooking it is troublesome, and you should be able to remove all the bitterness from nuts. My mother used special solutions in which she soaked nuts. It turned out that the nuts acquired a delicate, spicy flavor. Dish useful and for medicinal purposes, and just like dessert, so I recommend everyone to try it! "

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