As easy as pie. Its healing kernels are easily stored both in a purified form and with a shell. But such a workpiece can be made many times tastier than just nuts. Green walnut jam has already become an indispensable item in preparation for the winter at many gardeners and summer residents. An unusually delicious dessert and a means to improve memory, an aromatic additive to and a way to rejuvenate cells - all this is about nut jam. How to stock up on such a miracle, we understand in more detail.

Preparing for a nut spin

It is not known exactly who first came up with the idea of \u200b\u200bcooking nuts, but the idea was great. Treated kernels become soft, nourished with syrup, give an amazing aroma and taste. It should be noted right away that the process of preparing such a treat takes time and effort, but the result will please any gourmet.

For hazelnut jam you will need young fruits with not coarsened shells. As a rule, this stage of Vologda nut ripening occurs in mid-late June. The degree of maturity can be easily checked, for this they simply pierce the fetus with a large needle or a toothpick, if it went through - you can start cooking. Nuts need to be collected and selected suitable.

Tasty jam from green walnuts is obtained from quality raw materials. Each fruit should be inspected for dark spots, cracks, rotten parts. The top layer of the green peel will be removed, but its condition is an indicator of the quality of the nut. The selected fruits must be washed and peeled from the top layer of the skin. You need to cut off with very thin layers. At this stage, it is imperative to use rubber gloves, since the skin will leave dark spots on the hands for a long time — many learned this lesson from childhood.

After peeling the skin from each fruit, all the nuts must be placed in a basin where they will be soaked. The choice of dishes is a separate “song” and a stumbling block for many housewives. Literally two generations ago, the most common container for making jam was aluminum or copper basins. Many, using the recipe and great-grandmother's advice, still do so. Today they are not recommended to be used, as they can, and can react with jam acids, during this the dish is filled with heavy metals. Stainless steel utensils or enamelled containers are ideal.

They chose the dishes, they prepared the nuts. Now follows an important step in the spin - soaking the fruit. Nuts must stand for at least two days. This is necessary because the peel and kernels in an unripe state are very bitter. To get rid of this bitterness, they need to be soaked, changing the water three times a day. After 2 days, the soaking continues, at this stage you can choose one of two options: lime soaking and limeless.

Soaking Methods

So that the walnut jam does not become bitter, before the main stage of cooking, it goes through several phases of soaking. After the fruits stand in water for 2 days, the water needs to be drained. Then they are soaked additionally with or without lime.

The unknown method. It will require one knitting needle or fork. Each nut needs to be pierced, and put in a hole in the resulting hole on a clove. Prepared fruits should be poured with water and left for ten days. It is imperative to change the water several times a day, since without this all the work will come to naught.

After one decade, the water is drained, and the cores are covered with hot water for 13-15 minutes. After that, they again need to be immersed in cold water and insisted for another 24 hours. After the set time, the kernels need to be dried.

The calcareous method. After 2 days of soaking, the nuts are placed in a solution of slaked lime. To do this, you need 500 g of lime and 5 liters of cold liquid. Lime soaking lasts 4 hours, after which the solution is drained, and the fruits are thoroughly washed under the tap. In washed nuts, you need to make holes with a fork or spoke, pour them again with plain water and wait another 2 days. Do not forget to change the water to clean several times a day.

After all these efforts, the fruits of the walnut tree will be ready for the main stage of preparation. You can make jam from walnuts with several recipes.

Jam Recipes

Such a dessert can only be made with nuts or diluted with spices, citrus zest, berries. In any case, the product will turn out to be tasty, and if you follow the soaking rules, it is also extremely useful.

Classic recipe:

• a hundred nuts;
• 500 ml of plain water;
• kilogram.

Soaked nuts need to be decomposed to dry out a little. Meanwhile, syrup is made from water with sugar. When the sand has completely melted, immerse the fruits there and boil for 10-15 minutes. After this, the jam is delayed for 6-8 hours, returns to the fire again, and then stands again.

Boil walnut jam 4-5 times with an interval of 6-8 hours. So the kernels are saturated with sweet syrup, do not lose their shape, and the syrup acquires a nutty color, taste and smell. At the last stage, you need to decompose the finished product into dry sterilized jars and roll up.

Spiced Jam:

• nuts - 50 pcs.;
• 400 ml of water;
• 1000 g of sugar;
• cloves;
• vanilla sugar;
• wand.

Put the prepared kernels into boiling syrup. Place all the spices in cheesecloth and wrap them tightly in a bag, put them in jam and cook with it. The contents must be cooked over medium heat until the fruits turn black glossy. After that, add vanilla sugar or a little vanillin, roll in jars.

Walnut jam with citrus:

• one kilogram of nuts;
• one kilogram of granulated sugar;
• zest of one;
• one .

First, boil the syrup, while it boils, you need to dry the kernels and cook citruses. squeeze into syrup, and cut the zest with orange into thin strips. When the sugar is completely dissolved in water, add the fruits and citrus straws, cook for 15 minutes over low heat, leave to infuse for 6-8 hours. Such manipulations should be repeated three times. Pack warm jam in sterile jars.

In addition to such classic recipes with peeled kernels, a recipe with unpeeled nuts is used. The edges are cut from the fruit on both sides and immersed in cold water for 10 days. In this case, the fluid also needs to be constantly changed in order to get all the bitterness out. After this period, the fruits need to be boiled in clean water for 15 minutes, then change the liquid to cold and leave to infuse again for another day.

The next day, drain the water and leave the nuts to dry. Meanwhile, syrup is prepared from the ratio: one part of water and one part of granulated sugar. With cooled sweet water, pour the kernels again and leave overnight. In the morning, drain the syrup and boil it for 20 minutes, return to nuts. The same thing needs to be done three more times, the last time all the ingredients are boiled together for 10-15 minutes. Unpeeled green walnuts jam is ready.

Medical use

As you can see, preparing such a dessert takes time and effort, but it's worth it, given that the benefits exceed all expectations. This dessert is useful for urological diseases, heart or liver problems. During the conservation process, some of the beneficial components found in fresh nuts are lost. But even what is left is enough to cover the need for vitamins, and.

A special "pride" of such a dish is an impressive amount of healthy acids: and. The combination of trace elements and acids has a beneficial effect on the functioning of the brain and central nervous system. In folk medicine, nut dishes, including jam, are used as an anti-sclerotic agent.

Possible harm and contraindications

Any nuts, including walnuts, are classified as strong allergens. For this reason, nut jam is not recommended for children under three years of age. Pregnant women also better to refrain from such a treat, so as not to cause allergies in the baby.

Jam from nuts is contraindicated in people with diabetes. Due to its high level, it is better to limit it to those who take care of their figure and people with obesity, since 100 g of product contains 280 kcal.

For digestive problems, nut jam can only be used with the permission of a doctor. A large number of tannins and fibers are useful only for a healthy digestive tract.

The rest is a treat, which is worth the time. Its useful properties will come in handy until the next season. And those who replenish stocks for the winter with such a blank can be proud of opening new horizons in cooking.

The Latin botanical name of the walnut Juglans regia is literally translated as "the royal acorn of Jupiter." Such a big name is fully justified by the benefits contained in both ripe and green fruits of this tree, so it is not surprising that walnut jam is considered “royal” among other preparations. Next, you will learn about the benefits, composition and calorie content of an unusual treat, as well as get acquainted with the subtleties and secrets of its preparation.

The composition and calorie content of walnut jam

The fruits of walnuts are special because they change their chemical composition as they ripen. For example, vitamin C is found in excess in green fruits and is completely absent in ripe fruits; therefore, the composition of walnut jam is different from the composition of dried kernels.

This delicacy is rich:

• amino acids (histidine, valine, glutamine, cystine, serine, asparagine, phenylalanine);
• vitamins (B, C, A, E, K, PP and F);
• and its mineral composition is represented by the following elements: calcium, magnesium, iodine, potassium, zinc, iron, phosphorus.

Walnut jam is a fairly high-calorie product. Depending on the selected recipe, the calorie content of the goodies can be from 248 to 433 kcal / 100 g, so you should not abuse it anyway.

What is useful for an unusual treat

According to one study by British scientists, walnut jam can prevent the development of breast cancer and prostate cancer. But still, the main benefit of jam is due to the high content of iodine in it, as well as vitamins E and C.

Thanks to these substances, such a product allows you to:

• cope with diseases caused by iodine deficiency;
• easier to carry heavy physical exertion;
• improve blood circulation in the vessels of the brain;
• remove toxins, toxins and free radicals;
• improve blood and lymph quality;
• increase the body's resistance to colds and infectious diseases.

Along with the enormous benefits, there are still some contraindications, in which you should refrain from using walnut jam. It is allergic to walnuts and excess iodine in the body.

Basic rules and secrets of making jam

The taste of this winter harvest (however, like others) for the most part depends on the quality of the selected raw materials.

Only nuts of a certain degree of maturity, which is usually achieved in the second half of June - early July, are suitable for such jam.

And this degree of milky-wax maturity is called when a delicate shell of milk color and waxy softness is hidden under the green peel. The size of such nuts is usually only slightly larger than the olive.

A simple test will help determine if nuts are suitable for jam. You need to take one green nut and try to pierce it through with a toothpick. If this can be done without much effort, then in the hands of the perfect raw material for future harvesting.

Additionally, it will not be superfluous to make sure that the fruit does not have dark spots and other various flaws. Nuts should be selected as even and of the same size.

One of the most unusual nutty desserts, walnut jam, reveals the beneficial properties of this product from a new, surprising point. Being a storehouse of useful substances and qualities, this delicacy should be included in the diet, if not for therapeutic purposes, then at least for the prevention and preservation of excellent health.

What explains the benefits of walnut jam

The fruits of a walnut (also called Voloshsky, tsarist, Greek) in the stage of milk ripeness are not at all like ripe ones - the peel has not yet had time to harden and differs in juiciness and tenderness, and the oily and crunchy nucleolus in the future resembles a gelatinous mass, and, in fact, at an early ripening stage, walnut is a completely unique product in terms of taste and positive qualities.

Eat them for food:

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

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

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

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

And iodine is worth mentioning separately - 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. And maybe just very unpleasant to 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.

We also note that a high concentration of iodine is observed only in a green walnut peel, that is, when it hardens, it will not be possible to extract iodine (and its concentration also decreases with ripening).

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

A large concentration of vitamin E, combined with other antioxidant substances, gives green walnut jam benefits for:

Rapid cleansing of the body of 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).

The energy value of walnut jam is about 248 kcal per 100 g, but since it is recommended to eat a little for optimal assimilation and maximum benefit, in fact, this indicator does not pose a threat to a slim figure.

What it is with is a matter of taste, but scientists have proved that this nut jam will be more useful if you drink it with green tea.

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

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

When will walnut jam be of particular benefit?

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

They increase the strength and elasticity of blood vessels;

They cleanse blood vessels of cholesterol;

Improve blood circulation;

Normalize blood pressure;

A number of dangerous diseases are prevented, 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, prevent disturbances in the water-salt metabolism.

A few servings of walnut jam ways to restore the intestines affected by diarrhea (especially if it provoked poor food).

Walnuts are not only green, but generally in any form, nutritionists like to advise for the prevention and treatment of anemia, to get rid of the feeling of chronic fatigue and frequent dizziness, a fainting condition.

How else are the benefits of walnut jam

Green walnut jam is recommended to be included in the diet when living in ecologically unfavorable territories, and we can even say that it can effectively protect against radiation, both solar and that which 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 reduce their bleeding) and, as a bactericidal agent, destroy caries pathogens.

Also, the use of walnut jam contributes to:

Muscle building and reducing pain in the body during physical (sports) stress;

Improving cerebral circulation;

Wound healing and tissue regeneration in general;

Normalization of the adrenal glands (releasing hormones, in particular those that are important for fat and carbohydrate metabolism, as well as adrenaline that supports the body in extreme situations, moreover, it is not only a physical condition, but also psycho-emotional stress);

Strengthening bone tissue (including teeth);

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

Improve sleep.

Can there be harm from walnut jam

According to nutritionists, the positive impact of goodies significantly exceeds the theoretical harm of walnut jam, which is also virtually eliminated if it is consumed moderately - just a couple tablespoons a day.

And you should definitely take into account that nuts, even green ones, are highly allergenic products, and in particular, children under 12 years old and women during pregnancy and breastfeeding should not get involved in them.

But in general, for women expecting a baby, such nuts with their reasonable use are useful, especially if the future mother is diagnosed with a deficiency in iodine.

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

In an effort to preserve healthy fruits and berries for the winter, for centuries people have been making jam from them - a decoction in thick sugar syrup. Of course, many vitamins with such heat treatment disappeared, but trace elements remained, and there are also vitamins that are not afraid of high temperature.

Fancy treat

Among the unusual for residents of the middle band products for jam can be called young walnuts, but in the southern regions where these healthy nuts grow, jam from them is very popular. Its taste is so peculiar that it is even sometimes called the king of jams. But is walnut jam useful or should one refrain from it despite the original taste?

Nutritionists believe that walnut jam has undoubted benefits and can be recommended to almost everyone. The exception, of course, are allergies and diabetics. The rest can not only enjoy the good taste, but also get tangible benefits.

Benefit

And the first on the list of useful walnut jam is, of course, iodine. This element is necessary for the human body, and there are not so many products in which it is contained, and many of them are expensive and peculiar, so not everyone likes it. A few spoons of goodies will help in saturating the body with the desired element.

For those who use young walnut jam, the benefit is also that it enhances immunity, so it is very useful in influenza times and, of course, more pleasant than garlic. In addition, walnut jam also benefits people with cardiovascular disease. It strengthens blood vessels and cleanses them of harmful cholesterol.

General effect on the body

I must say that walnut jam has beneficial properties that relate to the activity of the body as a whole, helping to avoid some oncological ailments, increasing potency, and improving brain activity. It is useful during periods of severe nervous tension, and is recommended for pregnant women as a general strengthening agent, as well as after surgery or a serious illness.

So there are goodies, and walnut jam is an example. Just do not forget that it contains a lot of sugar, so you should limit yourself to a small amount and eat this yummy not too often.

Jam made from green walnuts. Recipe

The homeland of walnuts is Central Asia. It was from there that a variety of dishes from these fruits came to us, including jam.

It is tasty, original and healthy. Few people know how to make jam from green walnuts and what fruits are needed for this dessert. From the article you will learn new recipes and cooking tips.

Green walnut jam: beneficial properties

For every human body, vitamins, iodine and other biological substances are needed. All this is in the walnut. It is useful for blood vessels, heart, immune system, etc. Walnut fruits contain a large amount of vitamin C. That is why doctors recommend eating nuts in the winter.

Given the beneficial properties of the fruit, many housewives make it a delicious jam. It strengthens the immune system, helps restore normal sleep, cure tonsillitis or flu.

Students need nut jam. Thanks to it, mental activity increases, strengthens the immune system, it helps to recover after a long illness.

Healers who recognize only traditional medicine believe that nut jam helps to cure gout, rheumatism, stomatitis, kidneys, heart and many others. etc. However, this dessert is not only healthy, but also very tasty. Even children will enjoy it with pleasure.

Fruit preparation

Not everyone knows when to pick green walnuts for jam. As a rule, fruits appear in June, so at the end of the month you can harvest. At this time, they are still green and unripe, they are what are needed for dessert.

For jam, it is necessary to collect strong and large green nuts. Try to collect them as much as possible. In green walnuts, the shell is soft, but the nucleoli have already appeared.

Try to collect nuts far from the road, preferably in a planting or forest. Indeed, for jam, we need fruits that are not only tasty, but also wholesome. If they are collected near the roadway, then there will be very few nutrients in nuts.

Classic Nut Jam Recipe

This dessert is prepared quite simply, but the process is long. When you cook it, evaluate the time spent. The nuts taste very bitter and unpleasant. Therefore, they need to be soaked for a long time. Only then will you get rid of bitterness.

First with a fork, knife or needle, make a lot of punctures in nuts. This is necessary so that bitterness comes out as quickly as possible. Pour the nuts with cold salted water. Let them stand for 9 days. Change and salt the water every morning. On the tenth day, prepare the ingredients:

• Sugar - 1 kg 350 g.
• Nuts - 50 pcs.
• Water - 3 tbsp.
• Ground cinnamon - 20 g.
• Cardamom grains - 14 pcs.
• Clove - 7 g.

After the nuts have been infused, rinse them thoroughly, fill with fresh water and put on medium heat. When the fruits are boiling, turn down the heat and cook for another 15 minutes. Now drain the boiling water, rinse the nuts and leave them in cold water in order to cool completely.

In the meantime, make syrup. Mix sugar with water and boil for 5 minutes. Now put the cooled nuts in syrup and boil for another 15 minutes. Now you can remove the container from the stove and leave for a day.

Make a bag of gauze, put cloves and cardamom in it. Dip it on a string in nuts, add cinnamon to the mixture itself and cook for 7 minutes. Remove the gauze bag, roll up the hot jam. It turns out a delicious jam from green walnuts. The recipe came to us from Asia and is still in demand.

Armenian jam

This dessert has a sweet and sour taste. To make hazelnut jam, you will need the following ingredients:

• Sugar - 1 kg 350 g.
• Unripe walnuts - 1 kg.
• Average lemon - 2 pcs.
• Carnation - 13 buds.
• Water - 300 ml.

Make syrup: boil sugar and water for about five minutes. Cool it and put the fruits in it, add the juice from the lemons to the same container.

Boil the mixture - boil for 10 minutes and set aside. The jam should stand for a day. Now repeat this procedure 2 more times. For a total of three days, jam was cooked for 10 minutes each. On the fourth day, cook until the nut is completely soft and ready. Roll up.

Chocolate Walnuts Jam

This is a rather unusual treat. And surely not everyone knows how to make jam from green walnuts with chocolate. It turned out that there was nothing complicated in the recipe. The main thing is to adhere to the desired proportion. To make jam you will need:

• Sugar - 1 kg 200 g.
• Green walnuts - 1 kg.
• Water - 300 g.
• Cocoa is a small packet (100 g).
• Spice.

First, the fruits must be cooked for about two hours. Then cook the syrup that is needed for the jam. Put nuts in it and cook for two hours. Meanwhile, dilute the cocoa in a small amount of water and break the lumps that appear. When the jam is almost cooked, 10 minutes are left until the end, pour cocoa into it and add the necessary spices. It can be ginger root, cinnamon, clove buds and many others. other

Remember: cocoa gives the syrup density. Therefore, do not overdo it with him. If you want a thicker jam, sprinkle all 100 g of cocoa. If you want to get a more liquid dessert, then 50 g is enough for you. You will get both tasty and healthy jam from green walnuts. You can try your own recipe. Experiment with spices and see how you can play with flavors.

After peeling nuts, it is impossible to wash your hands. The fruit paint eats deep into the skin, and you have to walk with such hands for at least a week.

To avoid this trouble, do not forget to wear gloves when cutting nuts. Want to save a manicure? Then cut the fruit with a knife, not with your nails.

For a more pleasant and unusual taste, play as often as possible with spices and citrus fruits. Experiment with lemon, oranges, tangerines, ginger, zest, etc. Only then will you find your unforgettable recipe.

To make the jam tasty, fragrant and original, always cook it in three or four receptions. The dessert is thicker when, after the next cooking, you let it cool completely. Try not to put even warm on the stove.

To keep the jam for a long time, before closing, put 5 grams of sugar in each jar. And for longer storage, try to put the jam in a dark and cool place.

What are the beneficial properties of walnut jam

Walnut jam is pleasant and useful for pregnant women and children to enjoy, because in the stage of milk ripeness of a nut, medicinal properties are formed in it. The walnut kernel contains many chemical elements: alkaloids, glycosides, tarry substances and, most importantly, an abundance of iodine.
  increase immunity, are useful for diseases of the thyroid gland and for cerebral vessels.

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One of the most unusual and delicious jams is jam from unripe walnuts. And the legends go about the benefits of this delicacy.
  Jam from young walnuts certainly has a beneficial
  impact on human health. Particularly palpable nutritional support
this product will have the thyroid gland of the growing body of the child
  and patients with hypothyroidism. This is an indispensable treat for residents
  iodine-deficient regions.
  Its use is in the content of a huge amount of vitamins and minerals.
  In an unripe walnut there are a lot of such vitamins PP, E, B2, B1, A. The main benefit of jam cooked from walnuts of milk ripeness,
  is high in iodine and vitamin C. Especially useful
  jam for those who are contraindicated in alcohol tinctures from walnuts,
  because jam can be safely consumed by children and pregnant women.
  A contains vitamin C in walnuts.
  more than in rose hips, kiwi and lemon. Walnut Jam -
  excellent protection and support for your immunity.
  Walnuts contain: iron, phosphorus, calcium, zinc, carotene, cobalt, copper, nickel and copper. They are necessary for the proper functioning of the respiratory tract and intestines. These substances - improve and systematize the metabolism in our organisms.
  Walnut jam, like pure nut itself, is rich in iodine. It is indispensable in the treatment of the thyroid gland and the elimination of problems with potency.
  Magnesium is of no less importance to us. It dilates blood vessels and improves brain function.
  Walnut jam is rich in protein and tannins, fintotsidami and vegetable fats.
  Walnut jam shown:
  with problems with blood pressure during physical exertion during long mental work with problems with sleep for the growth of children with nervous overload
  Enjoy the original taste, and strengthen your health!

What is the use of walnut jam (which is cooked in a green shell)?

You write a dissertation, or drink tea with jam. Any food is useful in some way, but harmful in some way. Do not fool yourself and eat and drink what you like. If a person does not go in cycles, then he himself feels that he needs to eat and drink. Do not eat buckets and basins and eat varied. And everything will be alright.

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

The story of an unusual recipe

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

These very fruits will be needed for a tasty, fragrant and healthy jam. They need to be collected, depending on the region, from the end of May until the first decade of July. For example, in the south of our country already in mid-June, most often, nuts already enter the ripening period and become unsuitable for jam: the shell begins to form and harden.

To determine the desired level of ripeness, pierce the fetus with a toothpick. If it easily goes through and just as easily gets - feel free to collect nuts. You can check in this way each of them, because later on you still have to prick them.

This is what milk ripe walnuts look like for jam

Jam from unripe walnuts from ancient times is known in the Middle and Middle 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 walnuts of milk ripeness are very soft, compared with fully ripened walnuts, they still need additional processing before cooking. The juice of nuts is very bitter due to the high iodine content, so it should be removed by prolonged soaking.

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

Firstly, all the products known to us include chemical elements. Secondly, lime is nothing but calcium oxide, a harmless substance used everywhere in everyday life. It is not worth talking about the benefits of calcium for the body. If we recall that sodium chloride is sodium chloride (the result of the interaction of two toxic substances), you can be completely scared. However - add to most dishes, and nothing, very tasty.

Do not be afraid to use lime: it is just a harmless calcium oxide and not an evil poison that will poison your jam

Finish the 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. Heavily darkened during this time is repeatedly pricked or cut in half, after which it is boiled for several hours in sugar syrup. The standard ratio of products is:

• 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 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 to contact with water and iodine contained in nuts, and you can not wash the enameled pan or bowl from persistent 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.

Peel walnuts only with gloves: nut juice is firmly eaten into the skin of the hands

What is the use of such a dessert?

Compared with ripe nuts, unripe fruits contain much more vitamins (groups B, E, PP), volatile, tannins, and vegetable fats. All of them are stored in fruits after making jam, albeit in smaller quantities.

In 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;
• gastrointestinal tract diseases.

• nerve congestion;
• intense mental work;
• trouble sleeping;
• pressure surges;
• pregnancy (since jam contains the necessary amount of iodine);
• fast growth process of children.

Green Greek jam is a source of trace elements useful for the body

And for men, this jam is very useful: it favorably affects reproductive function.

But it is worth noting that for people with a stomach ulcer, diabetes and obesity, walnut jam is contraindicated.

Recipes

We offer you some popular, not very complicated, but interesting ways to make jam.

Classical

You must have tried prunes, and maybe you like to use it for various dishes. So, walnut jam, prepared according to the classic recipe, is very reminiscent of good dried plums, both in taste and in appearance.

Walnut jam in appearance reminds prunes

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

• 4 kg of green nuts;
• 2 liters of water;
• 2.5 kg of granulated sugar;
• 10 buds of cloves;
• 1 pinch of 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 put in a deep bowl or basin. Fill completely with water. At least every 6 hours, the water needs to be changed, and so - within 6-7 days. If you doubt that the nuts are already a little closer to ripening, keep them in the 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: this peel of nuts gives off excess juice.

   

   Rinse unripe nuts with cold water and soak for a long time

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.

   

   Prepare a solution of slaked lime

3. Discard the settled clear solution without sediment in a bowl with soaked nuts. Leave on for 24 hours. The fact that the surface of nuts darkens or becomes stained is a natural reaction, but not a reason to be scared and throw away the product!

   

   Soak the nuts in a lime solution for 24 hours.

4. After a day, thoroughly rinse the nuts in running cold water. If they are too large - cut them in half; chop smaller nuts with a fork in several places and deeper.

   

   Cut large nuts in half, small - prick with a fork

5. Boil water in a pan. Throw nuts into it and blanch for 20 minutes. Drain the boiling water and cool the nuts in running cold water.

   

   Blanch nuts in boiling water

6. After all these “procedures”, the nuts will noticeably change color to olive or brown. Boil a pan 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.

   

   Cook the nuts again and cool them.

7. Noticed that the nuts darkened even more? So it's time to start making jam.

   

   After the nuts have darkened significantly, you can start making jam

8. In a separate pan, prepare syrup. Dissolve sugar in boiling water, boil, stirring constantly. Add cloves and a pinch of citric acid. Pour the nuts in a hot boiling syrup, bring to a boil and hold for 5 minutes, then remove from heat and leave for 1 hour.

   

   Make sugar syrup and add spices to it

9. The nuts will darken greatly after the first boil, and you need to spend 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.

   

   Boil nuts in syrup several times

Green walnut jam can be stored under the covers for a year in a cool room, or you can eat immediately.

Armenian

Armenians are big lovers of walnut desserts, including jam. A feature of this recipe is the use of alum. In addition, it is necessary to peel the nuts from the peel in approximately the same way as potatoes. Do this only with gloves: it is very difficult to wash your hands from nut juice.

You will need:

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

You can start making jam.

1. Peel the shell from each nut. Put the fruits in a deep bowl.

   

   Peel nuts like potatoes

2. Pour the nuts with clean, cool water. Leave them for at least 6 days in a cool place. Change water four times a day. The fruits will darken significantly during this time.

   

   Fill the nuts with water for 6 days

3. Drain the last time and rinse the nuts thoroughly.

   

   Rinse nuts thoroughly after draining.

4. Pour 0.5 kg of lime with 5 liters of water, mix thoroughly. Let stand and strain through cheesecloth.

   

   Prepare a mortar, let it settle

5. Immerse the nuts in a strained solution and hold for 24 hours, stirring occasionally so that the fruits are completely soaked and not caked.

   

   Soak the nuts in a mortar

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.

   

   Chop each nut with a fork

7. In 5 liters of water, dilute 75 g of alum. Stir constantly, bring to a boil.

   

   Dissolve alum in water and bring to a boil

8. Dip the nuts in boiling water with alum, cook for 10 minutes.

   

   Boil nuts in alum water

9. Throw nuts on a sieve, wait until all the water has drained.

   

   Drain nuts from the sieve

10. Put them in a deep bowl, fill with cold water and leave for an hour.

    

    Leave the nuts to cool in cold water.

11. While the fruits are cooling, let's take spices. Fill cinnamon, cardamom and cloves in a bag of gauze.

    

    Prepare a gauze bag with spices

12. Dissolve granulated sugar in boiling water, mix and boil for 1 minute.

    

    Cook sugar syrup

13. Add a bag of spices, nuts to the syrup, and boil for another 5 minutes, then remove the pan from the heat and let it brew 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.

    

    Boil nuts and spices in sugar syrup

That's all. Now the finished jam can be laid out in jars and rolled up. Or serve, having cooled beforehand.

Limeless Jam

If the presence of the lime still confuses you, we offer a method of preparation without using this tool. It is 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 off the peel from the nuts, be sure to wear gloves, and proceed to cooking.

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, this jam will take you only 5 days.

Italian recipe with chocolate

Sunny Italy has its own tradition of desserts. Italians are big lovers of sweets; they often add additional ingredients to a familiar dish to make it original. Milk-green walnuts 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 of cocoa powder.

Take only those nuts for jam that are easily and effortlessly pierced through with a toothpick. Sort all spoiled fruits right away.

1. Cut each nut from two ends. This is necessary so that the fruits as quickly as possible give the bitter juice contained in them, while in the water.

   

   Cut nuts on both sides and fill with water

2. Put the nuts in a deep bowl and pour cool water. Soak for 2 weeks, changing the water 2-3 times a day.

   

   Do not forget to replace water regularly

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 large cuts, and the second - from whole smaller fruits.

   

   Sort nuts by size

4. Rinse the selected fruits thoroughly and cook for 2 hours. After that, pierce a couple of nuts with a toothpick: if it succeeded without difficulty, the fruits are ready. If they are still harsh - cook another 30 minutes. Boiled nuts should maintain integrity and not be stratified. If you cut them, you can see that the skin is not behind the still unformed shell.

   

5. Prepare syrup from water and sugar, cook nuts in it for at least 1.5 hours. 15 minutes before the end of cooking, type a little syrup in a cup and carefully, gently pour cocoa into it, stirring constantly so that the powder does not stray into lumps.
6. Also, stirring gently, pour cocoa syrup into a pot of nuts. At this point, you can add your favorite spices to the jam, if desired, such as anise, cinnamon, ginger, cardamom and even hot red pepper. But do not be too zealous so that the taste is not too spicy.

   

   Cook nuts in sugar syrup, gradually adding cocoa and your favorite spices, such as cinnamon

Walnut chocolate jam can be not only a separate dessert. Its syrup is great as a sauce for cakes, pastries and ice cream.

Video: we make jam from young walnuts in accordance with all the rules