Walnut trees are widespread throughout the world. Sweet unripe walnut jam stands out among others for its increased amount of vitamin C and is one of the most popular delicacies. There are many different variations. A large number of recipes for such a sweetness came to us from Greece. In this article, we will look at what useful qualities jam has, how to make it at home and storage features.

The medicinal properties of walnuts have been known since the days of Ancient Babylon. The inhabitants of this great city identified it with food for the rich, and Herodotus considered it a source of vitality. Hippocrates prescribed to eat the fruits of the walnut tree for diseases of the stomach, kidneys, heart and liver.

Due to its medicinal properties, walnuts are called "Tree of life"... After active physical activity, it perfectly satisfies hunger and restores energy, helps to overcome fatigue. The amino oxidants in the core reduce the risk of cancer.
The fruits of the "tree of life" are prescribed for people with thyroid diseases, disorders of the nervous system, diseases of the heart and blood vessels. They improve liver function, lower blood pressure, promote weight loss, strengthen memory and bone tissue.

Due to its high quantity, the fruit of the walnut tree is recommended for people living in regions with an increased radiation background. Unripe nuts combined with strengthen immunity... A high concentration of vitamins P and E helps in the fight against impotence. Green nuts accelerate wound healing, stop bleeding, and help with diarrhea.

Walnuts composition

Unripe fruits contain a large amount of vitamins and minerals. In this regard, they are used in cooking for the preparation of jams and marinades, and in medicine for the preparation of alcoholic tinctures.

Green fruits are best harvested in the first month of summer. During this period, they contain the largest amount of useful elements, and the core and rind remain soft.

Vitamins

Dairy fruits contain vitamins, as well as,. It should be noted a particularly high concentration, in 100 g of green walnut its content is 2500-3000 mcg. For example, in a ripe nut, its concentration is 50 times less, and in currants - 8 times. In addition, 100 g of walnut contains beta-carotene - 0.05 mg, - 0.4 mg, - 0.13 mg, - 77 mg, tocopherol - 23 mg, - 1 mg.

Vitamin PP helps to regulate redox processes. To build muscle mass, athletes use beta-sitosterol, which is obtained from the pericarp of a walnut.

Did you know? High quality activated carbon is prepared from burnt walnut shells.

Minerals

Unripe walnuts are rich in iodine, magnesium, iron, phosphorus, zinc and calcium. 100 g of the product contains:

• - 2.3 mg;
• - 665 mg;
• - 120 mg;
• - 200 mg;
• - 2 mg;
• - 0.5 mg;
• - 3 mg;
• - 550 mg;
• - 0.7 mg;
• - 2.5 mg.

In terms of iodine content, dairy nuts can be compared to. In this regard, they are recommended for people with thyroid disorders. The high amount of iron contained in the fruits of the "tree of life" allows them to be used for the prevention of anemia.

Why is green walnut jam useful?

Micro and macro elements, vitamins in unripe fruits will help maintain health. In folk medicine, tinctures and medicines for various diseases are prepared on their basis. One of the most delicious medicines is green walnut jam.

It is very difficult to buy such a delicacy, since it is not sold in ordinary stores and is considered delicacy... The main advantage of the jam is its high iodine content, and long-term heat treatment removes bitterness. Let's take a look at the beneficial properties of young walnut jam.

The nutty sweetness has a pleasant and unique taste with a slight bitterness. The rich composition of the jam helps to strengthen the cardiovascular system and improve brain activity. After heavy physical exertion, it helps to quickly restore energy and satisfy hunger.

Important!With uterine fibroids, women are advised to use jam from the peel of an unripe walnut.

A healthy treat that helps to cope with apathy and depression. It is recommended for people with iodine deficiency in the body and kidney disease. Regular use of jam will help improve potency and increase libido.

Is it possible

The benefits of walnuts are noted by many doctors, but let's see if this useful product can be eaten by pregnant women, lactating children and children.

Pregnant and lactating

One of the top foods you can eat is walnuts. The inclusion of this product in the diet and is recommended because of its high concentration. Due to the fact that young nuts contain a large amount of useful substances, they are recommended in small quantities to strengthen the body, and during pregnancy, which is complicated by a lack of iodine, they are prescribed as an obligatory product in the diet.

For children

This sweetness is recommended for children during the period of active growth and suffering from rickets. It helps schoolchildren to cope with stress and to concentrate. The tannins and glucose contained in green walnut jam will help you quickly adapt to difficult school conditions.

Peculiarities of use: are there any norms?

Walnuts are a very healthy and high-calorie product, and the glucose contained in the jam only increases its satiety and calorie content. In this regard, it is necessary to know the characteristics of the use of a treat, and then its benefits for the body will be maximum.

The recommended daily intake of this product is 2-3 tablespoons... It can be used as a stand-alone dish or in combination with other products, for example, as a filling for pies. Green walnut jam is a great addition to.

Did you know? The walnut tree in the Caucasus is sacred, and some of them can be up to four centuries old.

Rules for choosing good nuts

Unripe walnut fruits have a green pericarp, and their shell is soft, so it is necessary to choose the right fruits for future jam.

Nuts are better collect in May or June, as they combine milk ripeness and a storehouse of nutrients. The fruits are chosen the same size.

Important! The pericarp should not have any wormholes or spots.

To check the maturity of the fetus, it is pierced with a toothpick. It should pass with ease, in which case the nut will withstand the cooking process and retain its shape. Before making jam, especially if this is your first time, you need to study the steps and prepare all the necessary products.

Walnut jam: a step-by-step recipe

This sweetness is one of the most popular types of jam in the world, and some even call it "the king of the sweet world." There are many different recipes, let's look at one of them.

Grocery list

To make jam you will need 100 pieces. green walnuts and 1 kg sugar... Such a dish is prepared in June, when the nuts contain the greatest amount of useful elements. It is better to collect them in an ecologically clean area, away from the highway and any production.

Step by step recipe

Important! To prevent your hands from staining when working with young fruits of the walnut tree, you must use rubber gloves.

Green nut jam in different countries is prepared according to different recipes. So, for example, in Poland and Western Ukraine, vanilla is added to jam, and in Armenia - and.

Storage features

Green walnut treats retain their properties for 9 months if stored properly. For the preservation of all nutrients, it is better to store it in a dark place and at room temperature. The lid must be tightly closed to prevent air from entering the can. Otherwise, your efforts will be in vain.

Contraindications and possible harm

Green walnut jam is a very healthy dish, but it is contraindicated for people with individual intolerance and excess iodine in organism. You should also be careful for people with diabetes mellitus.

It is necessary to eat the treat in moderate portions, especially for overweight people. The combination of nutritious nuts and glucose promotes weight gain, although in minimal amounts it can help burn those extra pounds.

Important! For pregnant women in the second and third trimester, it is better to limit the amount of useful sweetness to a minimum, as it can cause the development of a disease such as pregnancy diabetes.

More about jam with nuts

The hostesses offer a wide variety of recipes for nutty sweetness. Various spices or citrus peels can be added to add a savory flavor to green nut jam.
But very often nuts are used for filling various fruits. So, for example, if you add to a nut, then you get a delicious jam, which is often called "royal".

With almonds

This nut is used to make various types of sweets. Jam with almonds combines wonderful soft flavors of plum, clove and cinnamon, which are in harmony with the unique notes of almonds.

On a cold winter evening, you can warm up with apricot jam with the addition of almonds, which combines the sourness and bright aftertaste of almonds.

With peanuts

In jams, peanuts are used as an additive to other fruits, and their use gives the taste a unique flavor. For example, jam with peanuts and peanuts acquires a subtle taste, and plum with peanuts has a unique taste that you will not forget for a very long time.
Green walnut jam combines excellent taste and a large number of useful elements. Various additives can be used to prepare the treat, which will make it unforgettable. The main thing is to remember that such sweetness can sometimes harm, and they should not be abused, since this is a high-calorie product.

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. The aging period of 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 days have passed, bring the water to a boil in a 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. Keep in mind 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 with 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 prepare an 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 must 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. In this case, 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 the syrup using the classic 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 set 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 final boil, add chopped orange zest to the treat. 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

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 best time 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, 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 have been able to prove that this plant is considered the best product for the work of our brain, which means that 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 nut candy 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 most difficult thing is to prepare 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, other equally valuable products are put into nut jam, 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 a royal recipe when cherry berries are stuffed 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.

It is important to choose the right dish for the jam. 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, 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

An unusually tasty jam can be made 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, 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 great demand, so it comes as no surprise that they have their own delicious nut jam recipe.

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, during this period they retain their useful properties. 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.

Despite the widespread popularity of this delicacy, not everyone can appreciate it: hazels grow mostly in the southern regions. However, nut jam can be made on your own, it would be just from what.

The benefits of walnuts in general, and especially jam made from them, can be judged by the numerous reviews and the number of different recipes for making walnut jam by the inhabitants of the southern hemisphere of the Earth.

Despite the particular popularity of this delicacy, not everyone can afford it, especially the excitement from the inhabitants of the northern hemisphere is observed.

Product use:

• strengthening the immune system;
• use for the prevention and treatment of rotavirus infections;
• normalization of metabolism due to the high iodine content;
• adjustment of the thyroid gland;
• an obstacle to the development of cancer;
• improvement and increase in liver performance;
• strengthening the nervous system.

It is enough to use a teaspoon 2 times a day to make up for the lack of vitamins and minerals, which will allow you to feel a surge of strength and a desire to move forward - towards the upcoming day.

It is especially important to include a delicacy in the diet of pregnant women and children, which will make it possible to replenish the missing substances for the proper development and healthy growth of the body.

The group of people who should refrain from using this delicacy include:

• diabetics;
• allergy sufferers;
• overweight people.

Rules for the selection of hazel fruits

1. The absence of dark spots on the body of the fetus.
2. No cracks or other damage.
3. The shell is dense, elastic.
4. The outside of the fruit should be covered with a greenish film.
5. The substance of the inner part of the fruit should resemble hardened jelly in places (to check the condition of the fruit, it is enough to check whether a toothpick or a sharpened match will pierce it with ease).
6. Do not use small or severely deformed nuts.

Jam based on green nuts is prepared in the first half of the year (the harvest is carried out depending on the region from May to the second half of June inclusive).

How to prepare nuts for boiling

In order to start preparing the delicacy itself, it is necessary to carry out a preparatory stage.

1. The first thing to do is to peel each fruit and leave it to soak in water. This must be done for one simple reason - during cooking, the peel undergoes a caramelization process (in other words, it hardens). It is necessary to change the water during these several days every time, as soon as its color acquires a yellowish-greenish tint (in the first 12 hours, the water change will occur more often, on the second day it will be enough to change the water 3-4 times). To avoid getting juice when peeling the skin, you can use medical gloves (available at any pharmacy).
2. The temperature in the room during the soaking of the nuts should not exceed 17-18 degrees. Therefore, if it is not possible to create an optimal temperature regime for the infusing product, you can use the old old-fashioned advice - immerse the container with nuts in ice water and change it as soon as its temperature equals room temperature (on average, the water is replaced every few hours, at night you can put on the street, if the temperature allows).
3. After several days, the water is drained and the nuts are sent to the slaked lime solution (the fruits must be completely covered). This procedure is necessary so that the jam does not give off bitterness.
4. After the lime procedure, rinse well again under cold running water.
5. We proceed to the final preparatory stage. Namely - cooking with alum. Thus, the fruits will finally get rid of the taste and smell of lime.

Now, upon completion of all stages, the boiled fruits are immersed in cold water for several days. During this time, it will be necessary to prepare the cans for twisting. Moreover, lids and jars must be sterilized:

• rinse under hot water;
• rinse inside and out with a soda solution;
• scald with boiling water;
• wipe dry and remove so that dust and dirt do not get inside (otherwise the "popped" jar will have to be twisted).

Classic recipe

There are many options for making nut jam, and in combination with other fruits and berries, there are even more.

However, there are several classic recipes that do not include any other ingredients besides hazel fruits.

Recipe 1. For 1 kg of unripe walnuts there are:

• 4 cups of sugar (i.e. about 750-800 gr);
• 2 glasses of water (i.e. about 400 grams).

Pre-soaked nuts are placed in an enamel pot with a thick bottom, filled with water and covered with sugar. Divide the sugar into two parts: send the first one before the water boils, the second evenly stir in half a glass each.

Then reduce the heat to a minimum, cover the pan with a lid and cook like any other jam - no more than half an hour (look at the consistency). Do not forget to stir periodically so as not to burn to the bottom.

Recipe 2. One hundred walnuts account for:

• 20 glasses of sugar (at the rate of 1 glass is 0.15 kg of sugar);
• 1 bag of cinnamon powder (you can use several cinnamon sticks instead);
• 10 pieces of cloves;
• 5 pcs karmadon.

The soaked nuts are thrown back on a sieve to drain all the water. In the process of soaking, the nuts darken, so worry about "What if they deteriorate?" not necessary. Pour all the spices into a previously prepared gauze bag and twist it tightly, tighten with a tourniquet (twisted gauze rope).

First send sugar to boiling water, followed by hazel fruits, and then a bag of spices. Cooking time - from 1.5 to 2 hours, look at the state of the jam. After boiling, remove the pan from the heat and pour into pre-cooked and processed curling jars.

Jam with walnuts

From prunes

• 0.5 l of running water;
• 1 kg of sugar;
• prunes (about 1-1.5 kg);
• cognac - optional (2 teaspoons).

For each half of a walnut, there is 1 piece of prune. If the prune contains a stone, it must be removed without cutting the dried fruit. Sugar syrup is cooked in advance in a separate enamel bowl with a thick bottom (instead of enamel, you can use stainless steel).

After the syrup is ready, first the prunes are added to it and boiled for about an hour under a closed lid (stir once every 10-15 minutes), then the soaked hazel fruits are boiled for another 10-15 minutes over low heat and under a closed lid ... The jam is ready, it can be poured into sterilized jars.

Quince

• peeled quince - 1 kg;
• granulated sugar - 0.6 kg;
• lemon - 1 pc;
• walnuts - 0.1 kg;
• almond nuts - 0.1 kg;
• vanillin or vanilla sugar - 1 sachet.

Put the peeled and chopped quince into pre-prepared boiling sugar syrup. During cooking, you can add 1 tbsp. l. cognac or cognac liqueur (at least 23O). Cooking time is 5 minutes. After 12 hours, repeat the quince boiling procedure again and leave to infuse in a cool place.

Squeeze the lemon juice, remove all the seeds from it, grate the zest. After 12 hours, bring the quince in syrup to a boil again and add the remaining ingredients there. Cook with the lid closed for 1-2 minutes.

Lingonberry

• half a glass of water (75 ml);
• 0.5 kg of lingonberries;
• granulated sugar (not less than 0.5 kg);
• 3 quarters cup walnuts
• citric acid (a quarter teaspoon).

Defrost lingonberries, send to a saucepan, add sugar, citric acid there and pour in water and bring to a boil. Send nuts to the boiling mass and, stirring occasionally, cook over low heat for 20 minutes.

From figs

• 1 glass of walnut kernels;
• 1000 grams of sugar;
• 1 piece of lemon, cut into wedges;
• ½ glass of rum (optional).

Half of the nut kernel is put into the washed, scalded and dried berry. The stuffed figs are sent to an enamel container, covered with sugar and left for several days in a dark, cool place (no stirring is required).

Over time, the container is put on fire, lemon slices are laid out on candied figs, and the whole mass is poured with rum. Having reduced the heat to a minimum, after boiling, the mass is cooked for at least 40 minutes (but not more than 60 minutes).

From pears

• pears - 0.5 kg;
• sugar - 1 kg;
• walnuts - at least ½ cup;
• vanillin sticks - 3 pcs;
• cloves - 3 pcs.

Wash the pear, cut into small pieces, removing the seeds. Cover with sugar and send to infuse for 3-5 hours. Then, over low heat, let it simmer for about 10 minutes, add the rest of the ingredients and, while stirring, let stand for another 15-20 minutes.

From grapes

Grapes (you can use raisins) - 500 gr (350 gr);

Granulated sugar - 500 gr;

Walnuts - 1 glass;

Vanilla sugar - 1 sachet.

During blanching, seeds are removed from the grapes - they can be removed with a slotted spoon. Reduce the grapes and nuts into boiling sugar syrup, sprinkle with vanilla sugar and cook for at least 20 minutes over low heat.

From apples

• zest of 1 lemon;
• juice of 1 lemon;
• bay leaf - 1 pc;
• allspice - 3-5 peas;
• ½ glass of water (about 100 ml);
• apples of winter varieties - peeled from seeds - 1 kg;
• 2 cups walnuts

Send all the ingredients to a saucepan, bring to a boil and, reducing heat to low, stir continuously for 10-15 minutes. Remove from heat and allow to cool to room temperature, remove bay leaves, sweet peas and add soaked nuts, mix well into the mixture and simmer for another 10-15 minutes.

From plums

• pitted plum - 1 kg;
• granulated sugar - 0.7 kg;
• cognac - 1 tbsp. spoon;
• water - 2 cups (about 450 ml).

For each half of a walnut, there is 1 plum. You can use both yellow and regular dark plums to make jam. First of all, it is necessary to boil the sugar syrup and let it boil after boiling for 5-7 minutes over low heat with constant stirring.

Next, the scalded and dried plum is sent to the syrup - cook for about 10 minutes. The pan with the mass is removed from the heat and cooled to room temperature. Better to leave to infuse overnight. The cooking procedure is repeated once more, but now with the addition of the remaining ingredients and after boiling, it is cooked on a minimum heat for no more than 10 minutes.

The finished treat can be stored all winter in the refrigerator. For treatment and prevention, take 1 tablespoon with tea or immediately after a meal, which will strengthen the immune system and improve mood in cold weather.

We bring to your attention a video with step-by-step instructions for making green walnut jam:

In contact with

Some recipes are taken from Polish and Western Ukrainian national cuisine. But they did not forget about the traditionally used in the Caucasus, the Slavs do not add lime water. In our area, long soaking of fruits is more common.

Prepare to spend all this time at home, constantly pouring out old water and adding fresh water. But the bright, rich, Nutella-like taste will cost time, effort and a mountain of dishes to be washed.
Pour warm water over the nuts, it is much easier to get rid of the bitter taste. The process of softening the taste itself can take longer or faster, depending on the variety and age (the older the fruit, the more time it takes to soak). As they cook, the nuts change color and become lighter, and they taste like boiled ones and should not be bitter.
Another nuance to keep in mind is gloves. Be sure to wear them while cooking, because peanut juice is very painful to skin and nails. If you still didn't manage to save your manicure, acidified water and a hard brush will help wash your hands.

Ingredients for 1 liter of walnut jam at home:

• Green walnuts - 40 pcs.
• Sugar - 810 gr. (3 glasses)
• Water - 2 liters (1.75 for digestion and 250 ml for syrup)
• Citric acid - 5-10 grams (for digestion)
• Cinnamon - 1 stick
• Carnation - 12-15 buds

Green walnut jam recipe:

Large, but unripe jams are best suited for this jam. If you buy them in the market, ask for "wax ripeness".

1. Wash the nuts, put them in a bowl for 2 days and change the water twice a day. After 2 days, pin each nut with a skewer and leave for another 11 days, drain the water as often.
2. The liquid will be dark brown, but this is not scary, this is how the bitterness we do not need comes out.
3. Peel each nut. To do this, cut the thick fabric near the top. Throw the peeled peels into a saucepan with dissolved citric acid (a teaspoon per 1.75 liters of liquid). Insist in the same solution for another day.
4. Boil the nuts for 20 minutes (the water will be brown again, do not be alarmed) and again leave for 24 hours in the same liquid with dissolved citric acid. After that, drain the liquid, rinse the nuts in running water.
5. Boil sugar syrup. To do this, gradually pour 1 glass of sugar into boiling water and stir until dissolved. Add spices, nuts, boil for 10 minutes and leave to infuse.
6. The next day (16 days in a row), cook the mixture for another 30 minutes. If you want to make the jam thicker and sweeter, take 2 times more sugar syrup products (0.5 liters of water for 6 cups of sugar) and cook the syrup until the desired state.

Such jam does not spoil, even if you do not roll it into sterile jars, but simply store it in the closet. The slight bitterness that remains even after such a long soaking does not allow the delicacy to mold or deteriorate.

On our site you can also find other recipes for original preparations for the winter, such as, for example, or your own preparation.

Bulgarian nut jam

Unlike the previous recipe, it will take less time to prepare the ingredients. We will get rid of the bitter taste in this version by boiling the fruit, so get ready to spend the whole day in the kitchen.

Ingredients:

• Walnuts (green) -1 kg.
• Sugar - 1 kg.
• Water - 250 ml. (for syrup)
• Citric acid - not less than 100-150 gr.
• Cardamom - Multiple Prongs
• Carnation - 5 buds

How to make walnut jam for the winter:

1. Rinse the nuts, carefully cut the peel and dip in a citric acid solution (approximately 10-15 mg per 1 liter of liquid). Do not use enameled dishes, otherwise you will not be able to wash them later, stainless steel is better.
2. Put the container on fire, boil for 10 minutes, catch the nuts with a slotted spoon and change the water. Repeat the entire procedure (preparing the acidic solution and boiling the nuts) at least 15 times until the nuts soften and the water becomes clear.
3. Prepare sugar syrup, transfer the finished fruits there, add spices and 15 grams of citric acid and cook until thickened.

Everything can be laid out in banks and rolled up with tin lids.

Armenian walnut jam

This recipe uses lime water. In order to prepare it, you will need 100 grams of slaked lime. Dissolve in 1 liter of water, stand for 5 hours, and then strain a thick cloth or several layers of bandage. This volume is enough for making jam from 1 kg of nuts.

For jam you will need:

• Green nuts - 1 kg.
• Sugar - 1.5 kg.
• Citric acid - 10-15 gr.
• Water for sugar syrup - 1 liter
• Clove - 50-100 teeth
• Orange - 1 pc.

Green walnut jam recipe:

1. Soak peeled and washed walnuts and leave for 48 hours, changing the water twice a day. If the liquid is still cloudy, keep soaking the nuts until it turns clear. It may take longer (10-14 days).
2. Pour the nuts with a slaked lime solution and let it brew for 24 hours. Be sure to rinse them thoroughly under running water afterwards to prevent lime from entering the body.
3. Pierce the nuts with a toothpick in 10 places, especially large ones, cut into 2 parts and stuff with cloves. If desired, it can be supplemented with other spices; cinnamon sticks, cardamom, ginger pieces are well suited. Pour in water and cook for 30 minutes, then change the liquid and boil again for the same time.
4. Prepare the sugar syrup, dip the nuts in it and simmer for 5 minutes. Then leave for 2 hours, after which you need to boil for 5-10 minutes. Repeat several times to soften them.
5. Peel the orange and cut it into small cubes. Pour the pieces of fruit into the jam, boil the dish for the last time for 20 minutes, add 15 mg of citric acid at the end of cooking.

Then you need to spread the finished jam in jars and roll up the lids. Store in a cool place.

For thrifty housewives, we have also prepared a recipe that will appeal to both adults and kids.

Ripe nut jam

This recipe is more suitable for fall or winter. There are many variations on how to make ripe nut treats, but either way we'll need to use other fruits as the base. It can be apples, plums, quince, lingonberry or sea buckthorn - whichever is more to your taste. You can also use gooseberries, cherries, apricots - whatever! I'll give you an example of apple-based jam, but the same principle can be used to prepare dishes from other fruits.

Required Ingredients:

• Apples (sweet apples are best) - 1 kg.
• Walnuts - 100 gr.
• Lemon - 1 pc.
• Water - 430 ml.
• Sugar - 1 kg.
• Allspice - 5-10 peas

Ripe walnut jam recipe:

1. Peel the apples, remove the seeds and cut into strips or wedges.
2. Put the apples in a saucepan, cover with sugar and dilute with water, squeeze the juice of 1 lemon and toss in the bay leaf. Cook for 12-15 minutes over low heat, then remove the froth, then remove the bay leaf and pepper.
3. Grind the nuts to a crumb state (this can be done with a blender, coffee grinder or mortar) or chop them into larger pieces with a knife, immerse them in a bowl with apples and boil for 12-15 minutes on a harder fire, stirring constantly.
   If you want to use plums as a fruit ingredient, be sure to peel them off. You can remove the bone and fill the core with a nut. You can do the same with apricots, large cherries. Cover the sea buckthorn or mountain ash with granulated sugar and keep in the refrigerator for several hours, and it is better to pierce the gooseberries or currants with a toothpick or skewer, then the jam will resemble marmalade.

To maintain immunity throughout the year, we also advise you to prepare one that is rich in vitamins and beneficial trace elements.

Nut jam video recipe

Ingredients:

• 100 pieces. green walnuts
• 1 kg. Sahara
• 2 glasses of water