Walnut jam. Walnut jam, health benefits and harms

They began to talk about the healing properties of walnuts even in the era of the reign of Alexander the Great. Nowadays, nut kernels are consumed raw, they are made from tinctures, oils and sweet desserts. Now we will tell you how to make jam from green walnuts, a recipe for the desired delicacy.

Walnuts Nutrient Composition

Walnuts are native to South and North America and Asia. Their trees are distinguished by longevity and are ready to live from 400 to 1000 years. The first crop can already be harvested when the trees reach the age of 12 years, but it is at the age of 100 that they begin to bear fruit intensively. It is quite possible to collect from 10 to 300 kilograms from one tree.

The composition of unripe nuts contains many vitamins and minerals. Therefore, they are widely used, both in medicine and in cooking. But in order for the nuts to actually be useful, it is important not to miss the stage of collecting them. The most better time- this is the end of the first summer month. At this time, the fruits contain the greatest amount of valuable substances, while the peel and core still remain soft.

In unripe fruits, a high content of vitamin C is noted, more than in ripe nuts and 8 times more than in dark currants. In addition, the composition includes B vitamins, which is extremely important for the human psyche, as well as vitamin E, which is important for proper blood circulation. It should be noted and vitamin PP, folic acid, thiamine and beta-sitosterol, which athletes especially need to increase muscle mass.

The composition of walnuts, among other things, is distinguished by the highest content of minerals. These are iron, magnesium, zinc, phosphorus and iodine, the content of which is comparable to seafood. As a result, walnuts are especially recommended for people with a lack of iron in the body and with dysfunction of the thyroid gland.
For medical purposes, not only the fruits themselves are used, but also the leaves and the bark of the tree.

Walnut jam: benefits and possible harm

Due to the valuable composition of walnuts, this plant is often used to make tinctures, decoctions and, of course, mouth-watering jam. Such a delicacy is especially advised to use in winter period when our body is deficient in vitamins and needs to strengthen the immune system.

The consumption of nut jam has a great effect on the liver, the sweetness cleanses and strengthens it. Jam is advised for sleep disturbances, for nervous disorders and heart ailments. May help clear the walls of blood vessels from excess cholesterol.

Scientists were able to prove that this plant is considered the best product for the work of our brain, which means that the jam will be especially useful for those who are engaged in mental work. In addition, such an appetizing dietary supplement will have the best effect on attention and memory. But British scientists say that nut dessert prevents the development of breast and prostate cancer.

It is quite possible to use walnut jam for expectant mothers and little sweet tooth. But there are no special contraindications to nut jam, the main thing is that the product is of high quality. In addition, it should be noted that nutty sweetness is high in calories, and people with overweight and diabetes need to be careful. So, you can judge for yourself what the benefits and harms of nut jam are for you.

Classic green walnut jam

Making jam from unripe nuts is not so difficult, the hardest part is preparing the fruit, which we will definitely tell you about a little later.

Cooking method:

1. We take a kilogram of already prepared nuts, fill them with a liter of water and put them on fire. As soon as the first bubbles appear, cook the product for five minutes, then turn off the flame, cover and leave for two hours.
2. After two hours of tincture, pour out the water, pour a new one, wait for the bubbles again, cook for five minutes and insist for three hours. Then pour the nuts into a clean container.
3. Stir a kilogram of sweet sand in a liter of water, keep on fire until the granules completely bloom. Pour the nuts into the syrup, simmer for three hours and preserve the finished delicacy.

Honey green walnuts recipe

Unfortunately, the technology for preparing the dessert is such that at the stage of preparing the fruits, they lose a huge part of their vitamins. To avoid this in nut jam put others, no less valuable products for example honey, which also acts as a good preservative.

Cooking method:

1. Scroll a kilogram of nuts through a meat grinder.
2. Mix the resulting mass with the same amount of honey.
3. Put the honey jam in a clean jar and store in the cold.

Cherry jam with walnuts

A delicious and nutritious jam can be made with walnuts and cherries. We offer you royal recipe when the cherry berries are filled with walnut kernels.

Ingredients:

• a kilo of cherries;
• a kilo of nuts;
• 265 g of sweet sand.

Cooking method:

1. For jam, we take strong and large cherries. We take out the bones, you can carry out this procedure using a special tool.
2. Grind the nuts into small pieces and fill each cherry with them. We put our blanks in a saucepan, cover with sweet sand and leave for six hours.
3. Then we cook cherry jam with walnuts in three sets of five minutes each, between the cooking processes, the mass must cool completely and infuse for at least seven hours.
4. We lay out the finished delicacy in sterile jars and roll it up.

Technology of making jam from unripe nuts

As we said, preparing the fruit of the nuts will take a lot of effort and time from you. Let's start with collecting the fruits, nuts are needed for treating when their skin has not yet hardened. How to find out? It's simple, we take a nut and pierce it with a toothpick, if the skewer easily passes through the pulp, then this nut is used further. In this case, the fruits should be complete, without damage, rotten and dark spots.

For jam it is important to choose the right dishes... It is best to take a heavy stainless steel container, in extreme cases, you can use enameled dishes. But in no case is a container made of aluminum and copper, since such materials “kill” vitamin C.

Before you start cooking the jam, the nuts are soaked, this will make the fruits even more pliable and save them from a bitter taste. You can soak in lime water and without lime.

To soak in ordinary water, you need to remove the stalks from the fruit, pierce them with knitting needles, put in a container and cover with water. We leave it for 10 days, we change the water every 12 hours. After that, you need to boil water in a saucepan, add nuts, cook for 10 minutes, then drain the hot liquid, pour it clean and leave for a day.

Nothing needs to be cut from the nuts for soaking in lime water. We just leave the fruits in ordinary water for three days, we replace the water every six hours. After that, plain water must be changed to a lime solution (for 5 liters of water, 0.5 kg of lime). The solution should be given time to infuse (3 hours), and only after that the nuts should be soaked in it for 20 hours. After the fruits are rinsed and kept in plain water for 2 days.

Cooking sweetness is possible in 2 ways: from young fruits with a peel, the jam comes out thick, dark in color, like buckwheat honey. And from the fruits without the peel, the dessert turns out to be light, and it is called “white jam”.

Jam from halves of green walnuts with lemon

Extraordinary delicious jam can be cooked from walnuts and lemon. The result is a sweet and sour dessert that can be served with tea, whipped cream and ice cream.

Ingredients:

• 16 fruits of unripe nuts;
• 650 g lemon;
• 135 ml of water;
• 365 g of sweet sand.

Cooking method:

1. For the recipe, it is better to take a small citrus with a thin peel and cut them into rings. If you have large fruits, then cut them into quarters.
2. Pour the sweetener on the bottom of the pan, put the sliced ​​lemon on top, and then lay the halves of the nuts.
3. Pour water and start cooking dessert. For the first three minutes, the contents of the pan must be stirred continuously so that the jam does not burn. As soon as the citrus starts up the juice, reduce the heat and simmer the dessert for half an hour.

Armenian recipe

In Armenian cuisine walnuts are in high demand, so it comes as no surprise that they have own recipe delicious nut jam.

Ingredients:

• 50 nuts;
• 1.1 kg of sweet sand;
• 3 pcs. cardamom;
• 5 pieces. carnations.

Cooking method:

1. Pour a cup of sweetener into a liter of liquid and boil the syrup.
2. We put the nuts prepared according to all the rules in a sweet solution and simmer for ten minutes, then pour the remaining sweet sand and cook for half an hour.
3. At the end of cooking, put the spices and leave for a day, then boil for another 40 minutes and preserve in sterile jars.

Storage features

The maximum shelf life of nut jam is nine months, it is during this period that they retain their beneficial features... How to store jam? We choose a darkened place, not cold, the temperature should be room temperature. The lid is screwed on tightly, otherwise air will enter and your treat will deteriorate. After opening, we store the dessert only in the refrigerator and no more than two months.

Walnut jam at home is a troublesome and time-consuming business, but at the same time it is very tasty and, most importantly, healthy.

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, 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 normal functioning nervous system, 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. Diet product you will not name. 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.

1. Colour. The nuts should be light green in color. Fruits that have stains are not used.
2. The form. Choose large nuts that are perfectly round. Deformed fruits should not be used.
3. The degree of maturity. The shells should have a milky-waxy texture and the nascent kernels should be jelly-like. Slight hardening is fine.
4. 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.

1. Peel the nuts. Blanch the fruit to make it easier. Send them first to boiling water, and then to ice water.
2. 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.
3. 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.
4. Place the nuts in the solution for two days to remove the bitterness.
5. Rinse the fruit under running water.
6. Use a wooden skewer to make several punctures in each nut.
7. 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 step by step recipe, you will quickly learn how to cook 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

1. Heat the water with sugar until the granules dissolve.
2. Dip the nuts in the syrup, boil for five minutes.
3. Remove the jam from the stove and let cool completely.
4. Boil the jam again, boil for another five minutes, cool.
5. Repeat this cycle until the syrup is viscous enough.
6. Arrange the fruits in sterile jars, fill with syrup and close the lids.

V 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

1. Make a syrup from water and sugar.
2. When the granules are completely dissolved, dip the nuts into the boiling liquid.
3. Juice the lemons and add to the saucepan.
4. Place cloves and cinnamon on cheesecloth or cotton cloth and tie in a bag. Send to the pan.
5. Boil the jam and leave to infuse for a day. Repeat the cycle two more times.
6. For the fourth time, the jam must be heated until the nuts are soft.
7. 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. At the expense of 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

1. Place the nuts in boiling water for five minutes.
2. Transfer the fruit to a bowl of ice water for ten minutes.
3. Repeat the cycle seven to ten times.
4. Pour the sugar over a glass of water and prepare the syrup.
5. Place the raw materials in the sweet liquid and cook until soft.
6. When the nuts are ready, add citric acid, remove from heat after ten minutes.
7. 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

1. Arrange the nuts so that they are exposed to direct sunlight.
2. Leave the fruit in the sun for two to three days, turning occasionally.
3. Wash the nuts and start cleaning. You need to remove not only the peel, but also the pulp, until a white shell appears.
4. Immediately place the peeled fruit in citric acid water to avoid darkening.
5. When the nuts are peeled, remove them from the acidified water and boil the liquid itself.
6. Dip the fruits in boiling water, after ten minutes, remove them with a slotted spoon.
7. Add sugar to the acidic water and cook until the granules disperse.
8. Transfer the nuts to the syrup and let sit for eight hours.
9. 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

1. Cut the peeled apples into small cubes or strips.
2. Place fruit in a saucepan, add water, lemon juice, sugar, black pepper.
3. Cook the ingredients for a quarter of an hour, constantly skimming off the foam.
4. Remove the pepper from the syrup.
5. Finely chop the nuts with a knife. You can use a coffee grinder. Add to apple billet.
6. 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.

1. In what dish to cook jam. Perfect option- a basin or pan made of stainless steel. 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.
2. Prepare containers thoroughly. Both cans and lids must be well washed with soda, sterilized.
3. 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.
4. Let the jam brew. To taste qualities desserts are fully opened, do not open the can for at least 20 days after seaming.
5. Storage. The ideal place for storing jam is a cellar or a dark pantry. The room temperature should not exceed 25 ° C.
6. 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.

Many people know about the healing properties of walnuts. The mature product is often added to various dishes and treats. But few people know how to cook really tasty jam based on green walnuts. The meal takes quite a long time. Read the basic rules for preparing green fruits. Check out popular unripe walnut jam recipes.

Rules for soaking green nuts in drinking water

1. Go through the freshly picked fruits, cut off the stalks and the opposite part of the kernel. Use a knitting needle to pierce the unripe nuts. Place the carnation buds in the holes.
2. Take a basin of a suitable size, pour prepared nuts into it. Fill the nuts with plain water so that the liquid completely covers the product.
3. Exposure period green nuts in drinking water is about 10-12 days. Keep in mind that you need to change the fluid every 12-14 hours. The condition must be met without fail.
4. After the past days, boil the water in large saucepan... Transfer the prepared nuts to a container with boiling water. Cook for about 10 minutes. Drain the hot broth, fill the fruits with clean water again. Wait a day.

Rules for soaking green nuts in lime water

1. In this case, you do not need to cut anything off the fruit before soaking. Place the product in a container with cold plain water for 2-3 days. Please note that it is highly recommended to change the fluid every 6 hours.
2. After 2 days, change the drinking water to a lime solution. It is recommended to connect 0.5 kg. chemical composition from 5 liters. liquids. Stir the ingredients, leave to infuse for 3 hours. Pour the mixture over the nuts, get rid of the sediment.
3. After 20-22 hours, catch the fruits, wash well with running water. Pierce the nuts in several places, send them to a container with purified water. Soak the product for about 2 days. After that, you can start making the jam.

Why are nuts soaked?

1. In order to prevent bitterness in the jam, the nuts are soaked in the above ways. Also, to enhance the taste of the treat, lemon juice, cinnamon, and cloves are often added to the composition.
2. If you want to cook original delicacy, almond or cocoa kernels will help you with this. The spices are placed inside a green nut.
3. Also, fruit jam can be easily rolled up for a long time. There is no need to sterilize glass containers, rinse the containers with soda, pour over boiling water, wipe dry.

Green nut jam with cocoa

• walnuts (young) - 1 kg.
• granulated sugar - 950 gr.
• filtered water - 330 ml.
• cocoa (powder) - 45 gr.
• a mixture of spices - 20 gr.

1. Take soaked green nuts, rinse if necessary, send to a pot of cold water. Place the container on the stove, turn on the minimum heat. Boil the product for about 3 hours.
2. After that, you can get rid of the broth. Cool the nuts at room temperature. In parallel, in a separate clean saucepan, combine filtered water and granulated sugar. Prepare a homogeneous syrup, stir constantly.
3. Once the sweet mass is ready, send the nuts into it. Boil the product for about 2-3 hours. 5-10 minutes before the end of the main manipulation, drain a small amount of syrup, dilute the cocoa in it.
4. Stir the composition, wait until the particles dissolve. Pour the mass into the general broth. Boil the mixture for a couple of minutes, turn off the stove. Prepare the jars, pour the jam, seal the container with nylon. Store treats in the pantry.

Walnut jam with cardamom

• cardamom - 3 gr.
• green nuts - 3 kg.
• cloves - 5 buds
• granulated sugar - 2 kg.
• cinnamon (powder) - 9 gr.
• peas - 6 pcs.

1. The top shell must be removed from the fruit. Soak the product for 10 days in plain water. Change the fluid twice a day. After that, wash the nuts, pierce with any sharp object. Send the product to a container with clean water.
2. Wait for a boil, then simmer the nuts for about 12 minutes. Boiled fruits should be transferred to a container with cold water. Leave the product on for about 1 hour. Simultaneously start cooking the syrup.
3. Combine sand and water, simmer the mixture until the particles are completely dissolved. In this case, the composition must be constantly mixed. Drain the water from the nuts, dry. Add the fruit to the syrup. Build a bag of cloth or gauze, put all the spices in it.
4. Place the spice bag with the common ingredients. Cook the food for about 6 minutes. Turn off the stove, leave the treat at room temperature for 1 day. Repeat the boiling process 3 times.
5. Remove the spice bag from the jam, pour the composition into sterile jars, roll up in the classic way... Store treats in a dry place out of direct sunlight. The room temperature should be below room temperature.

• granulated sugar - 0.6 kg.
• young nuts - 1.4 kg.
• drinking water - 1 l.

1. Soak the fruit in a lime solution. Wash the nuts and cook. With the appearance of the first bubbles, simmer the product for 5 minutes. Leave the composition to infuse for 2 hours.
2. After the allotted time, change the water, pour in fresh water. Boil the nuts for about 5 minutes, let it brew for 2-3 hours. After that, change the liquid again, boil for a while. Next, the nuts must be transferred to a clean dish.
3. Pour in 1 liter. drinking water in a dry saucepan, add sugar. Stir over medium heat until completely dissolved. After that, put the nuts in the syrup, boil for 2.5-3 hours. At the same time, the power of the plate does not need to be changed. Roll up.

Nut jam with lemon juice

• cinnamon - in fact
• lemon - 2 pcs.
• sugar - 1.1 kg.
• green nuts (walnuts) - 2 kg.
• cloves - 10 buds
• water - 390 ml.

1. Collect the nuts, remove the skins, and soak the fruits in one of the above ways. Wash the product under running water, place in a saucepan. Boil the nuts until soft.
2. Combine water and sugar in a saucepan. Prepare syrup according to classical technology... Bring the sweet mass to a boil, turn off the hotplate.
3. Cool the syrup to room temperature, then place the cooked nuts in it. Squeeze the juice from the lemons, pour in to the main components. Place the container on the stove.
4. Boil the composition after boiling for 6 minutes, while the treat must be constantly stirred. Turn off the stove, insulate the pan with a terry towel. Wait a day.
5. Repeat the manipulation 4 times. Boil the treats one last time to the consistency you want. Distribute the delicacy in a dry container, seal with nylon. Keep cold.

Vanilla Green Nut Jam

• walnuts (green) - 1.2 kg.
• sugar - 650 gr.
• vanillin - 5 gr.

1. Take a metal saucepan of a suitable size, pour granulated sugar into it. Manipulation is best done in a thick-bottomed container. Place the container on the stove, turn on the minimum heat.
2. Stir the composition constantly, wait for the complete dissolution of the grains. Nuts must be pre-soaked in either of the above two ways. Also, the fruits must be boiled in plain water for about 6-7 minutes.
3. Pour the dried nuts into a clean container, fill them with warm syrup, add vanillin, stir thoroughly. After a day, boil the ingredients over low heat. Wait a day, simmer the treat until it thickens. Roll up for the winter.

• citric acid - 4 gr.
• purified water - 640 ml.
• walnuts (milk) - 980 gr.
• granulated sugar - 0.8 kg.

1. Sort out the nuts, spread out on parchment paper. Leave the fruit for about 1 day. In the allotted time, the product will dry slightly. Then the nuts need to be soaked in plain water using the classic technology described above.
2. After carrying out certain manipulations, thoroughly rinse the nuts under the tap. Send the fruits to a pot of boiling water. Cook the product for 5-7 minutes. Drain the water, wait for the fruit to cool.
3. Peel the nuts and soak them in a lime solution. The manipulation is described at the beginning of the article. After 2 days, wash the fruits, pierce with a sharp object, soak in running water. Change the water every 5-7 hours for 2 days.
4. After a series of specific actions, re-place the nuts in boiling water, boil for 15 minutes. Drain the liquid, cool. In a separate saucepan, combine purified water and sugar, send to the stove.
5. Once the syrup is smooth, pour the nuts into it. Reduce heat to a minimum, boil the ingredients for 10-12 minutes. Turn off the burner, insist the nuts for a day. After a while, add citric acid to the composition, boil.
6. Boil the treat until thick. If desired, at the end of the manipulation, you can add a pinch of vanillin and cinnamon. Turn off the stove, distribute the nutty treat into clean containers, roll up the lids.

Nut jam with cloves

• young walnuts - 1.2 kg.
• cloves - 11 buds
• granulated sugar - 1.4 kg.
• lemon - 1 pc.
• orange peel - 1 pc.
• almonds - 100 gr.

1. Place the walnuts in a bowl filled with cold water. Leave the fruits to soak for 4 days. After the specified time, remove the green peel from the nuts. Soak white fruits in a lime solution for a day. The manipulation is described in detail at the beginning of the article.
2. After soaking the fruits, rinse them under the tap. Boil water in a separate container, place the nuts in it. Boil the product for a third of an hour. Drain the liquid, cool the nuts, and pierce each fruit with a knitting needle.
3. Combine drinking water and sugar in a small saucepan. Place the container on the stove, prepare the syrup. Place almond kernels in the punctured walnuts. Pour the prepared sweet syrup over the product.
4. Cut the lemon into pieces, squeeze the juice into a common container. Add the cloves, stir the ingredients. Wait for the composition to boil, boil for about 6 minutes. Leave the treat for 2 hours at room temperature.
5. After a while, put the pot back on the fire, set the minimum power. As soon as the composition boils, simmer the treat for another 10-12 minutes. Repeat the manipulation about 3 times.
6. During the last boil, add chopped orange peel... Protomit the composition to a thick consistency, pour into sterile jars. Seal the treat with metal lids.

Protect your hands with gloves when handling green walnuts. Otherwise, you will rub off the iodine for a long time. You can also moisten your hands with vinegar so they won't stain. In order to easily free the nuts from the peel, the fruits must be put on parchment paper, after a day, continue the manipulations.

Video: green walnut jam recipe

One of the most extraordinary nut desserts, walnut jam, reveals the beneficial properties of this product from a new, surprising side. Being a treasure nutrients and qualities, this delicacy should be included in the diet, if not with medical purposes, then at least for the prevention and maintenance of excellent health.

What explains the benefits of walnut jam

The fruits of a walnut (also called voloshsky, royal, Greek) at the stage of milky ripeness do not at all look like mature ones - the peel has not yet had time to harden and is juicy and tender, and the oily and crunchy nucleolus in the future resembles a gelatinous mass, and in fact, on early stage ripening, the walnut is perfectly unique product in taste and positive qualities.

Eat them:

In the form of pickled ( excellent seasoning for meat and cheeses);

In the form of a jam (in it, the walnut skin darkens almost to blackness, and if you cook peeled nuts from the green peel, then you get a light jam, but its benefits will not be so bright).

The processes of formation of the chemical composition of the nut during immaturity are in full swing and all vitamins (and these are many from group B, as well as K, F, A and C) and minerals are distinguished by high bioavailability and proportional compatibility, which enhances the effectiveness of each of the elements.

Therefore, it is recommended to treat yourself to jam from green walnuts for the prevention (and treatment) of vitamin deficiencies, strengthening the immune system and improving overall health.

And Iodine deserves a separate mention - walnuts in this regard are no worse than fish and can even replace seafood in the diet (the main suppliers of this substance) if they cause allergies. Or maybe just very unpleasant in 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 a high concentration of iodine is observed only in the green nut peel, that is, from ripe nuts, when it hardens, it will not be possible to extract iodine (and its concentration also decreases as it ripens).

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

The high concentration of vitamin E, combined with other antioxidant substances, endows green walnut jam with benefits for:

Rapid cleansing of the body from toxins and toxins;

Prevention of premature aging (which is reflected not only externally, for example, the skin fades, 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 the greatest benefit it is recommended to eat a 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 be more beneficial if you drink it green tea.

Also, this jam can be used to make desserts and sweet pies.

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

When will there be special benefit from walnut jam

It is known that walnuts are good for the cardiovascular system, but the benefits of green fruits in this regard are more pronounced and they, in particular:

Increase the strength and elasticity of blood vessels;

Cleans blood vessels from cholesterol;

Improves blood circulation;

Normalize blood pressure;

They prevent a number of 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 are ways to restore the functioning of the intestines affected by diarrhea (especially if it was provoked by poor-quality food).

Walnuts are not only green, but in general in any form, nutritionists like to advise for the prevention and treatment of anemia, getting rid of the feeling of chronic fatigue and frequent dizziness, lightheadedness.

How else is the benefits of walnut jam manifested?

It is recommended to include green walnut jam in the diet when living in areas that are unfavorable in terms of ecology, and we can even say that it can effectively protect against radiation, both solar and that that comes from sources created by man.

And even though sweets are generally not good for teeth, green walnuts and 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 tooth decay.

Also, the use of walnut jam contributes to:

Building muscle mass and reducing body pain during physical (sports) stress;

Improving cerebral circulation;

Wound healing and tissue regeneration in general;

Normalization 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, moreover, we are talking not only about physical condition, but also about psycho-emotional stress);

Strengthening bone tissue (including teeth);

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

Better sleep.

Can there be harm from walnut jam

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

And you should definitely take into account that nuts, even green ones, are highly allergenic products and, in particular, they should not be carried away by children under 12 years old and women during pregnancy and breastfeeding.

But in general, for women expecting a baby, such nuts, when used wisely, are useful, especially if the expectant mother is diagnosed with a lack of iodine in the body.

Despite the fact that, in order to avoid harm, walnut jam according to classic recipes is contraindicated in diabetes mellitus, it is not necessary to give it up - you just need to cook it with a sweetener suitable for the individual case.

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

History of an unusual recipe

Do not be intimidated by our courage and determination: you can really make jam from walnuts. But only not from those that have already ripened, but from very young ones, the so-called milk maturity. These green fruits are still unfit for food in fresh: they are bitter and in taste do not at all resemble those nucleoli, which in childhood we compared with brains for their appearance.

These very fruits will be needed for a tasty, aromatic and healthy jam... They need to be collected, depending on the region, from the end of May to the first decade of July. For example, in the south of our country, already in mid-June, most often nuts are already entering 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 goes through and just as easily gets out - feel free to pick up the nuts. You can check each of them in this way, because later you still have to prick them.

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

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

The general principle of making nut jam

Although milk-ripened walnuts are very soft compared to fully ripe walnuts, they still need additional processing before boiling. The juice of the nuts is very bitter due to its high iodine content, so it should be removed by soaking for a long time.

Traditionally, nuts are soaked not in pure water, but in a solution of lime at the rate of 100 g of substance per 1 liter of water. Modern housewives are often indignant: "And so there is continuous chemistry around, and even soak nuts in lime!" Let's remember a school course on this wonderful subject.

First, all products we know have chemical elements in their composition. Secondly, lime is nothing more than calcium oxide, a harmless substance used everywhere in everyday life. It is generally not worth talking about the benefits of calcium for the body. If you remember that salt- this is sodium chloride (the result of the interaction of two toxic substances), so you can get scared altogether. However, we add it to most dishes, and nothing, very tasty.

Let's finish our excursion into the basics of chemistry and return to our jam. Nuts for him are soaked in a lime solution from 5 days to 2-3 weeks, until soft. Those heavily darkened 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 as follows:

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

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

By the way, it is desirable that the dishes for soaking nuts be made of stainless steel: aluminum is contraindicated for so long contact with water and iodine contained in nuts, and enamel pot or you may not wash the bowl of stubborn nut juice. For the same reason, you need to peel the nuts with gloves so as not to go around for a week with black hands.

What is the use of such a dessert

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

V folk medicine nut jam has been used for a very long time, it effectively treats diseases such as:

• rheumatism;
• gout;
• heart disease;
• kidney and bladder diseases;
• angina;
• furunculosis;
• stomatitis;
• diseases of the gastrointestinal tract.

• nervous overload;
• intense mental work;
• trouble sleeping;
• pressure surges;
• pregnancy (since the jam contains the required amount of iodine);
• the rapid growth process of children.

Green walnut jam - a source of trace elements useful for the body

And for men, this 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 difficult, but interesting ways making jam.

Classical

You've probably tried prunes, and maybe love to use them for a variety of dishes. So, walnut jam, cooked by classic recipe, very similar to good sun-dried plums, both in taste and in appearance.

It will take you a lot of time. And besides him you will need:

• 4 kg of green nuts;
• 2 liters of water;
• 2.5 kg granulated sugar;
• 10 carnation buds;
• 1 pinch 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 the remaining ingredients.

1. Rinse the nuts and place them in a deep bowl or basin. Fill completely with water, up to the top. The water should be changed at least every 6 hours, and so - for 6-7 days. If in doubt that the nuts are a little closer to ripening, keep them in water for a week. But do not 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 peel of the nuts that gives off excess juice.
2. Now is the time to prepare the mortar. Add 0.5 kg of lime to 5 liters of water. Stir the solution thoroughly and let it stand for 20-30 minutes.
3. Pour the settled clear solution without sediment into a bowl with soaked nuts. Leave it on for 24 hours. The fact that the surface of the nuts will darken or become stained is a natural reaction, and not at all a reason to get scared and throw the product away!
4. After 24 hours, rinse the nuts thoroughly in running cold water. If they are too large, cut them in half; chop smaller nuts with a fork in several places, and deeper.
5. Boil water in a saucepan. Place the nuts in it and blanch for 20 minutes. Drain the boiling water and chill the nuts in cold running water.
6. 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 hold the nuts in running cold water until they cool.
7. Notice that the nuts darkened even more? Now it's time to start making jam.
8. Prepare the syrup in a separate saucepan. Dissolve sugar in boiling water, boil, stirring constantly. Add cloves and a pinch of citric acid. Pour the nuts with hot boiling syrup, bring to a boil and soak for 5 minutes, then remove from heat and leave for 1 hour.
9. The nuts will darken a lot after the first boil, 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 under lids for a whole year in a cool place, or you can eat it right away.

Armenian

Armenians - big amateurs walnut desserts, including preserves. The peculiarity of this recipe is in the use of alum. In addition, it is imperative to peel the nuts from the skin in much the same way as potatoes. Do this only with gloves: it is very difficult to wash your hands from peanut juice.

You will need:

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

You can start making jam.

1. Peel off the shell from each nut. Place the fruit in a deep bowl.
2. Fill the nuts with clean cool water. Leave them in a cool place for at least 6 days. Change the water four times a day. During this time, the fruits will darken significantly.
3. Drain the water one last time and rinse the nuts well.
4. Pour 0.5 kg of lime with 5 liters of water, mix thoroughly. Let stand and strain through cheesecloth.
5. Immerse the nuts in the strained solution and keep for 24 hours, stirring from time to time, so that the fruits are completely soaked and not caked.
6. Rinse the nuts again in running water, but now with special care. Prick each fruit with a fork in several places (the more holes there are, the better), then rinse again.
7. Dissolve 75 g of alum in 5 liters of water. Bring to a boil, stirring constantly.
8. Dip the nuts in boiling water with alum and cook for 10 minutes.
9. Throw the nuts on a sieve, wait for all the water to drain.
10. Transfer them to a deep bowl, cover with cold water and leave for an hour.
11. While the fruits are cooling, we will deal with spices. Place the cinnamon, cardamom and cloves in a cheesecloth bag.
12. Dissolve granulated sugar in boiling water, stir and boil for 1 minute.
13. Add a bag of spices, nuts to the syrup and simmer for another 5 minutes, then remove the pan from heat and leave to infuse 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 (it will take 3 hours) and remove the bag of spices.

That's all. Now the ready-made jam can be laid out in jars and rolled up. Or serve, after cooling.

Lime-free nut jam

If the presence of lime still confuses you, we suggest a method of cooking without using this tool. It can be easily replaced by the usual and often used in cooking soda.

So, take these products:

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

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

1. Place the nuts in a deep saucepan and cover with water. There is little secret: so that the fruits are guaranteed to soak faster than usual, it is better to take warm, not cold water, about 35–40 C. Put the pan in a quieter place for 2 days and keep it there, visiting every 6 hours to change the water to fresh.
2. When you drain the water for the last time, cover the nuts with baking soda while they are damp. Stir well so that each fruit rolls well. Put the dishes back in a suitable place, now for 12-15 hours. Stir the nuts regularly to prevent the baking soda from falling on them.
3. Now rinse the nuts thoroughly in running water, then prick each fruit with a fork in several places. In order not to get dirty in the juice, which will most likely sprinkle from the nuts, do it by putting the fruits in water or wearing clothes that you do not mind.
4. During the time the nuts were in water and soda, they turned brown. Fill them again for 2 days and change the water at the same frequency.
5. Transfer the prepared nuts to a pot of boiling water, hold for 3 minutes after immersion. Drain the boiling water into another saucepan, put it on the fire and immerse the nuts there again. You need to do this 3-4 times. Boil sugar syrup, transfer the fruits to it, wait for a boil and cook for 3 minutes. Turn off the stove, wait 5 minutes, put it back on the fire and boil. Add the sliced ​​lemon, boil for another 3 minutes. Now you can pour the jam into the 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, such jam will take you only 5 days.

Italian recipe with chocolate

Sunny Italy has its own traditions of making desserts. Italians are big lovers of sweets, they often add additional ingredients to familiar dish to make it original. Milk 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 of granulated sugar;
• 300 g of water;
• 100 g cocoa powder.

Take for jam only those nuts that are easily and effortlessly pierced through with a toothpick. Sort out any spoiled fruits immediately.

1. Cut each nut off at both ends. This is necessary in order for the fruits to give off the bitter juice contained in them as quickly as possible while in the water.
2. Place the nuts in a deep bowl and cover with cool water. Soak for 2 weeks, changing water 2-3 times a day.
3. Sort the soaked nuts by size, cut the largest in half. If there are a lot of nuts, then you can make 2 servings of jam: one from the large cut, and the second from the smaller whole fruits.
4. Rinse the selected fruits thoroughly and cook for 2 hours. After that, pierce a couple of nuts with a toothpick: if this was done without difficulty, the fruits are ready. If they are still harsh, cook for another 30 minutes. Boiled nuts should be intact and not flake off. If you cut them, you can see that the skin has not lagged behind the still unformed shell.
5. Prepare a syrup from water and sugar, boil the nuts in it for at least 1.5 hours. 15 minutes before the end of cooking, put a little syrup in a cup, and gently, in a thin stream, pour cocoa into it, stirring constantly so that the powder does not stray into lumps.
6. Also stirring gently, pour the cocoa syrup into the casserole with nuts. At this point, you can optionally add your favorite spices to the jam, such as anise, cinnamon, ginger, cardamom, and even hot red pepper. But don't be too zealous so that the taste isn't too spicy.

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

Video: we prepare jam from young walnuts according to all the rules