Walnut jam as is. Useful tips and tricks for making jam from green walnuts, with peel

One day, jam was served to Catherine the Great’s table, which she liked so much that she gave the cooks a precious ring. Since then, the jam prepared according to this recipe has been nicknamed royal. And it was prepared from gooseberries with the addition of cherry leaves.

Nowadays, “Tsarsky” is the name given to jam made from various berries with the addition of nuts and various spices, which is distinguished by its extraordinary taste and originality.

Royal gooseberry jam with nuts

For 5 cups of gooseberries you need to take 2 handfuls of cherry leaves, 1 handful of currant leaves, 7 cups of sugar, 3 cups of water and 1 cup peeled walnuts.

Set the leaves aside - you will need them later. Gooseberries need to be selected large and slightly unripe, so that they do not crumble if pierced. In each berry we cut off the top, through which the seeds are removed, and pieces of nuts are inserted in their place. In a separate bowl, prepare a decoction of thoroughly washed cherry and currant leaves and water. The leaves are placed in cold water, then the pan is placed on the fire and brought to a boil, after which it is immediately removed from the heat. The resulting broth should be a rich green color. If you boil longer, it turns brown or yellowish. The liquid must be drained and cooled until room temperature and leave to infuse in the refrigerator overnight.

In the morning, sugar is poured into the broth and the syrup is brought to a boil. Then prepared gooseberries are added here and boiled for 12 minutes. The jam remains on low heat for another 2-3 minutes with the remaining ten leaves to give it an emerald color. The product is poured hot into sterilized jars, which are sealed with metal lids. The leaves are removed from the jam before serving.

Royal quince jam with nuts

3 kg. quinces
7 glasses of water
2.5 kg. Sahara
1 cup shelled walnuts

Peel the pre-washed quince and cut out the cores. We cut the quince itself into cubes or slices, this is at your discretion. We don’t throw away the quince peel and core; we will make syrup from them. By the way, essential oils, which in large quantities Contained in the skin of the fruit, they give the jam a subtle aroma and a pleasant sour taste. But quince seeds contain valuable tannins and no less valuable fatty oil. So you don't just cook delicious jam, you are preparing a healthy product rich in vitamins.

Fill the quince cores with the peel with water and boil for 20 minutes. After this, strain the syrup and pour the chopped quince with this syrup. Cook the quince in syrup for 10 minutes, then drain the syrup. Add sugar to the syrup and bring to a boil again.
Pour the sweet syrup over the quince and leave to steep for at least 12 hours. Usually the jam is covered clean towel and leave overnight.
The next day, set the jam to cook. Add peeled walnuts to it. You can put quarters, or you can chop the nuts for more small pieces- whoever likes it more. Quince jam Cook with nuts until the syrup acquires a beautiful dark amber hue. Approximate cooking time is 40-50 minutes. We make sure that our jam does not burn. Fragrant jam roll quince and walnuts into sterile jars. Be sure to turn the jars upside down, wrap them up, and leave them like that until the jam has cooled completely.
Store in the dark cool place, for example in a closet. In the refrigerator closed jam no need to put it.

Royal plum jam with nuts
Ingredients:

Plums (preferably black) - 1 kg
Sugar - 4 cups.
Walnuts - 1 cup.
Cognac (optional) - 2 tbsp. l.

Wash the plums, cut them in half and remove the pit.
Place the plums in a wide saucepan, add 1 cup of water, and bring to a boil. Cook over medium heat for 20 minutes until soft.
Add sugar and nuts and, stirring, cook until the sugar dissolves. After this, continue to cook until the jam is ready, about 10 minutes. Add cognac and boil.

You can stuff scalded plums with nuts and cook for 10 minutes. Remove them with a slotted spoon and place them tightly in a jar. Bring the syrup to readiness and pour over the plums. Add cognac. Close the jars immediately.

Tsar's white cherry jam with nuts

Berry-sugar proportions: 1:1.
You will also need lemon for 1 kg. berries - about 150 grams of peeled nuts.

Wash the cherries and remove the pits. Next, at your discretion, you can stuff each berry with a nut, or you can then simply mix them.
Add sugar and let sit for a while to let the berries release their juice (do not add water). When the juice starts to simmer, put it on the fire, let it boil, stir until the sugar dissolves completely. Let it simmer over low heat for at least 10 minutes. Turn off and let cool a little (an hour or two).
Then cut the lemon very thinly and put it in the cherries, let it boil, simmer for 5 minutes and add the nuts. Boil with nuts for min. 10. Turn off. Allow to cool and soak up all the contents. Then last time let it boil, roll it into sterile jars. We store it in the closet. If there is a lot of syrup, let it simmer for the last time longer. You can stir, the berries will not fall apart.

Tsar's apple and nut jam

Option 1.

For one kilogram sweet and sour apples you should take eight hundred grams of sugar, two hundred grams of peeled walnuts, one lemon, a couple of tablespoons of cognac or rum. Peel the apples, cut into slices, cover with sugar. When the apples give juice, put the jam on the fire, bring it to a boil, add the lemon zest and cook for fifteen minutes.

Chop the nuts coarsely and pour boiling water over them. Add to jam lemon juice and nut kernels, then cook until tender low heat. When the apple slices become translucent and a drop of jam syrup does not spread on the saucer, the delicacy is ready. Add cognac or rum to the hot jam, mix, cool and package in clean, dry jars.

Option 2.

2 kg apples
500g peeled
walnuts
1 kg sugar
2 cinnamon sticks
2 tbsp. l. lemon zest, cut into strips

Cooking method:

It is better to take apples that are sour and sweet, but not very large, slightly unripe. Wash the apples, cut into slices, remove the core and place in a saucepan, sprinkle with sugar. Add lemon zest and cook over low heat until the sugar is completely dissolved. Then increase the heat and let the jam boil for 2 - 3 minutes, stirring constantly. Remove from heat and leave overnight, covering with jam. baking paper or parchment.

The next day, remove the paper, put it on the fire again, bring to a boil, skim off the foam and cook for 10 - 15 minutes until thickened. Check readiness by dropping a drop on a saucer. If the jam does not spread, add walnuts and cinnamon sticks. Cook over high heat for 2 - 3 minutes, remove the sticks. Pour the jam into jars to the brim and seal tightly. Turn the lids down and leave until completely cool.

Tsar's jam from cherries with nuts

Sugar - 1.5 kg
cherry - 1 kg
walnuts - 0.2 kg
water - ¾ tbsp.

1. Rinse in cold water cherries and using a pin or hairpin, remove the seeds from them. This must be done very carefully so as not to damage the berry.
2. Cut the walnut kernels into pieces the size of which matches the cherry pit.
3. Place a nut instead of a seed in each berry. IN ideal This needs to be done with all cherries, but if you don’t have enough patience, it’s not fatal. If there are nuts left, mix them with cherries.
4. Pour sugar into the pan in which the jam will be prepared and fill it with water, then put the pan on the fire and bring the syrup to a boil.
5. As soon as the mixture has boiled and the sugar has completely dissolved, pour the cherries and nuts into the container. Cook until the jam becomes thick enough, remembering to skim off the foam.

This recipe is designed for long-term storage jam, that's why you need to add so much sugar. If you are going to eat the jam immediately after cooking, then the amount of sugar can be reduced.

Royal grape jam with nuts

Grapes (seedless raisins) – 1 kg
Sugar -0.5-0.7 kg
Water - 1/3 cup.
Walnuts -50-70g.
Vanillin - to taste
Cherry leaf

Sort the grapes and remove the branches. Place a cup for jam and pour 1/3 cup of water into it, add 0.5 kg of sugar and cook until the syrup is transparent. While the syrup is boiling, we need to blanch the berries. To do this, pour water into a saucepan, bring to a boil, add a few cherry leaves so that the berries do not become colorless. We put our grapes in for a few seconds. It boils, boils for about 40 seconds - take it out and transfer it to the boiled clear syrup, cook for 5-7 minutes. Remove from heat and leave to soak for 8 hours.

Then put it on the fire, bring it to a boil and add nuts and vanillin (or chopped lemon, but first peel it from the white film that is under the yellow skin). Boil for at least 10 minutes and pour into sterile jars... That's it! Turn over and cover with something warm. Has it cooled down? Ready! The jam is very sweet, so lemon will give it sourness, and the nuts will be pleasant and unusual taste.

Walnuts are used to prepare many dishes: pies, snacks, salads. But the recipe for the most delicious, aromatic and healthy jam from walnuts. It is prepared from young fruits, the so-called milk maturity. These green nuts are not suitable for consumption. fresh- they are bitter, but have the most valuable properties.

We offer several popular, difficult, but very interesting ways making jam.

Walnut jam can fight insomnia, sudden changes in blood pressure, headaches, stress and depression, rickets and weak immunity in children. It is also actively used during physical activity as a recovery protein.

In alternative medicine, oils and decoctions are prepared from nuts to treat many diseases. Rheumatism, atherosclerosis, heart failure, problems with the gastrointestinal tract, and colds are controlled by jam from this fruit. If you prepare an infusion of leaves or shells, you can cure eczema, acne and other skin rashes.

But for many people there are contraindications in which walnuts are excluded from the diet. This is the presence of an allergy to the product, obesity of 2-4 degrees, increased blood clotting, intestinal disorders, psoriasis. In addition, if the fruits are stale or eaten in large quantities, they can even be harmful healthy person.

Preparing for seaming

In order to prepare delicious jam for the winter, you need to have preparation and enough free time. The first step is to select nuts of a certain shape, without stains or damaged sides. The end of June and mid-July is suitable for the process. It is during this time period that the fruits are green on the outside and have a white skin on the inside. To be sure, you can pierce the nut with a sharp stick or toothpick. If it pierces easily, it is ready for cooking.

For the procedure, you should use dishes made of stainless steel or enamel, glass, but not copper or aluminum. A saucepan with a double bottom that does not burn is ideal.

Glass jars for preservation must first be sterilized in an oven at one hundred degrees or in boiling water for an hour. Boil the tin lids for twenty minutes.

Before you start cooking the fruits, you need to prepare them: soak them in cold water for two days, changing the liquid every three or four hours. Next, immerse the nuts in a solution with lime for a day so that the bitterness, which will spoil the taste of the jam, is completely gone. Finally, pierce each of the nuts with a needle and place in plain water for twenty-four hours. Then boil for half an hour in boiling water and dry.

Classics of the genre

There are two varieties of jam: one with peel, and the second without it. The first option is called “black” because it acquires a black tint during cooking. The skins are not removed from the nuts, which makes the cooking process especially easy and simple. The second option is usually called “white”, but it requires rubber gloves because the shell of walnuts stains your fingers.

To make jam from green fruits, you first need to prepare the nuts according to the scheme described above. Next, immerse them in boiling water for ten minutes to make them much softer. Remove from the water, make punctures in several places and season with the spices provided in the recipe. It can be cloves, saffron, turmeric, cinnamon, orange zest. They can be used directly during cooking, wrapped in a gauze bag.

Then you need to cook sugar syrup from water and sugar, pour the hot liquid over the nuts and leave for a couple of days so that they are saturated with sweetness. When time has passed, boil the mixture and let it cool, leave for a day, then send it to the prepared glass jars and roll up the lids. Store the jam in a cool, dark room away from sunlight.

Young nut jam

To prepare sweets you will need the following set of products:

one hundred nuts;
1 glass of sugar;
1 liter of water.

First you need to soak the fruits well so that all the bitterness is removed from them. Boil them, changing the water several times in 1 hour, and let it brew for two hours. At this time, you can prepare a syrup from sugar and water, in which you can later cook the nuts over medium heat for three hours.

Drain the solution and make a new one using the same principle. Boil the jam in it until full readiness. Pour the hot mixture into clean jars and seal tin lids. You can open the delicacy for the first time three months after the sealing, because it is during this period of time that the nuts will be saturated with syrup and will become completely suitable for eating.

Recipe with gooseberries

For this option you will need the following set of ingredients:

1 kilogram of gooseberries;
1 kilogram of sugar;
100 grams of peeled walnuts;
350 milliliters of clean water.

The first step is to prepare a syrup from the entire volume of water and sugar. Then boil the gooseberries in it, pierced with toothpicks before boiling. Cook it over low heat for twenty minutes. Add nuts to the mixture and boil for another fifteen minutes. When time has passed, turn off the heat, let it brew for ten hours, and then bring it to a boil again.

Pour hot jam into sterilized jars and seal with lids. Store upside down, in a dark and cool place until opened, and then in the refrigerator.

Nut delicacy "Armenian style"

This Armenian jam recipe is different in that lemon and citric acid are added to the nuts, because these are the ingredients that give the dessert a special taste and aroma.

To prepare you will need:

one and a half kilograms of peeled nuts;
two kilograms of sugar;
half a liter of water;
two medium-sized lemons;
cinnamon and cloves to taste.

Prepare the nuts and soak them in water. Boil thick sugar syrup, stirring constantly so that the mixture does not burn. Place nuts into the sweet mixture and squeeze in lemon juice. To prevent spices from floating in the jam, they can be wrapped in a gauze bag and placed with the rest of the ingredients. But before you put the dessert into jars, you should remove it.

Bring the mixture of nuts and sugar to a boil over low heat, turn off and leave to cool for six hours, and then boil again. This process must be repeated at least three times. After which the hot sweetness can be sent into sterilized jars. The jam is perfect for pies, rolls, pies and other baked goods at home. It is also delicious to drink with tea, especially during a cold.

Bulgarian jam recipe

For this unusual, but very tasty and aromatic dessert you need to prepare the following set of products:

kilogram of nuts;
one glass of clean water;
one kilogram of sugar;
10 grams citric acid.

To begin with, peeled nuts should be placed in a solution with citric acid for sixty minutes. Then cook them using the alternating method, that is, putting them in boiling water for five minutes, then in cold water for ten. Repeat the procedure at least eight times so that the fruits are thoroughly cooked.

Boil sugar syrup, add walnuts to it and cook until fully cooked for an hour and a half. Ten minutes before the end of cooking, add citric acid to the jam. Pour the hot treat into sterilized jars and roll up the lids. Store in a dark and cool place until winter.

Dessert in Ukrainian

For the treat you will need the following ingredients:

one kilogram of nuts;
one kilogram and two hundred grams of sugar;
some clove buds;
one lemon.

The first step is to properly prepare the fruits according to a special scheme. Then rinse them, pierce them with a thick needle, put them in boiling water for half an hour and cook, then cool in cold water with added ice. Next you need to make a syrup from sugar and water. Add cloves and the juice of one lemon to it, mix well.

Pour the resulting mixture over the nuts and cook for ten minutes. Leave to cool for a couple of hours and bring to a boil again. Do this procedure at least three times. For the fourth time, boil the mixture until fully cooked, cool, pour into jars and roll up the lids.

Nut jam with almonds

For this recipe, which every woman can prepare, you will need the following products:

four kilograms of Arevik green walnuts;
one hundred grams of slaked lime per liter of water;
kilogram of granulated sugar;
cloves to taste;
a pinch of citric acid;
four hundred grams of peeled almonds.

Step-by-step preparation:

Step 1. Wash the nuts well and cut them in half.

Step 2. Place them in a large basin, pour cold water and leave for a day, changing the water twice.

Step 3. Prepare a solution of lime to soak the bitterness out of the nuts. For half a kilogram of lime you will need five liters of water. Place the fruits in the mixture for another couple of days.

Step 4. Remove the walnuts and rinse them with running water to remove any remaining lime.

Step 5. Put a saucepan on the fire and make a syrup from sugar and water, gradually adding spices to taste and citric acid.

Step 6. While the syrup is boiling, boil the nuts several times in water. Add them to the sugar mixture along with the almonds and cook until the fruits are completely cooked.

Step 7. Pour the hot jam into prepared jars and roll up the lids, then put them in a cool place. dark room for a long period of storage.

Cold weather is a great time to fish out various carefully prepared gifts of summer from the bins. Many years ago, our ancestors learned to preserve fruits, berries and vegetables for the winter, by salting, canning, drying, etc. Now, of course, the prevalence of such preparations has decreased somewhat, since many products of this type can be purchased in stores. However, some homemade jams remain more than popular, because they are not only attractive taste qualities, but are also the focus huge amount useful substances. These products include walnut jam, the benefits of which, by the way, are not known to everyone.

Nevertheless, such sweetness is a recognized delicacy product, because it is highly valued in the most different corners planets. Nut jam is a very tasty canned product, which is prepared from green nuts that have only reached the stage of milk maturity. This delicacy can rightfully be called the king of jam, because it is not only amazingly tasty, but also healthy.

The benefits of jam from walnuts

The use of walnuts in the preparation of such sweets is explained by the fact that this product is a source of a significant amount of biologically active ingredients, providing positive impact on the activity of the whole organism.

Such nuts are a source of significant amounts of vitamin C; according to researchers, they contain more of this element even than citrus fruits. They also contain other vitamins, for example, group B, tocopherol, etc. In addition, the nucleoli of such a product contain a significant amount of alkaloids, glycosides and resinous particles. They also contain a lot of iodine, which is important for each of us.

The healthy ingredients in walnut jam make it an excellent winter food. After all, it is during the cold and off-season that our body faces a lack of vitamin and mineral elements, and at this time there is a significant decrease in immunity. Sweet jam will help cope with these problems.

A delicacy made from walnuts helps patients with hypothyroidism due to its significant iodine content. Its consumption has a positive effect on the liver, cleansing and strengthening this organ. Also, such jam, when consumed in moderation, helps eliminate insomnia. It is advisable to consume it in the treatment of various colds and viral diseases, including sore throats and flu.

Walnut jam will benefit people with nervous disorders. Eating it will help patients suffering from various types of heart ailments. Also, such a delicacy has a positive effect on the condition of blood vessels, which will be especially useful for patients with hypertension and atherosclerosis. Its consumption allows you to remove excess “bad” cholesterol from the body and even cleanse the walls of blood vessels from already formed cholesterol plaques.

Scientists have found out many years ago that walnuts are a wonderful product for improving brain activity. Accordingly, eating jam based on them will useful people engaged in mental work. This addition to the diet will help improve memory processes and have a positive effect on attention. You need to pay attention to it if you are engaged in prolonged mental work or are exposed to intense nervous stress.

As we mentioned above, such jam will be especially useful for the immune system. It perfectly activates the body's defenses. At the same time, the consumption of such a food product is not contraindicated for children and women expecting the birth of a baby, in the absence of allergic reactions.

In the event that you are faced with the need to carry out various types of surgical interventions, walnut jam will contribute to the fastest possible recovery after them. Also, such a delicacy has a positive effect on the functioning of the digestive tract, and its unique qualities will help speedy recovery from ulcerative lesions and gastritis.

Some experts claim that consuming such jam helps to effectively cleanse the body of various worms.

British scientists a few years ago came to the conclusion that consuming walnut jam helps prevent the formation of prostate cancer in males and breast tumors in females.

There is also evidence that such a delicacy has a positive effect on the reproductive functions of representatives of both sexes, and in men it helps to cure and prevent problems with potency.

Specialists traditional medicine It is also recommended to consume walnut-based jam for the prevention and treatment of gout, rheumatism, and diseases oral cavity, ailments bladder, kidneys and heart.

Could it be dangerous jam from walnuts? Harm to human health

Walnut jam can be harmful to health if it is not of sufficient quality. Therefore, prepare the product yourself, or buy it only from trusted manufacturers. In addition, keep in mind that this delicacy can cause allergic reactions. You should not overuse jam, as it is quite high in calories and can cause weight gain. excess weight. Of course, diabetics should not eat it either.

One of the most extraordinary nut desserts, walnut jam, reveals beneficial properties this product from a new, amazing side. Being a storehouse of useful substances and qualities, this delicacy should be included in the diet, if not with medicinal purposes, then at least for prevention and maintaining excellent health.

What explains the benefits of walnut jam?

Fruit walnut(also called Voloshsky, royal, Greek) at the stage of milky ripeness are not at all similar to mature ones - the peel has not yet had time to harden and is juicy and tender, and the oily and crispy kernel in the future resembles a gelatinous mass, and in fact, at an early stage of ripening, walnut is absolutely a unique product in terms of taste and positive qualities.

They are eaten:

In marinated form (an excellent seasoning for meats and cheeses);

In the form of jam (in it the nut skins actually darken to blackness, and if you cook nuts peeled from the green skin, you will get a light jam, but its benefits will not be so bright).

Formation processes chemical composition During the period of immaturity of a nut, all vitamins are in full swing (and these are many from group B, as well as K, F, A and C) and minerals They are characterized by high bioavailability and proportional compatibility, enhancing the effectiveness of each element.

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

And iodine deserves special mention - walnuts in this regard are no worse than fish and can even completely replace seafood in the diet (the main suppliers of this substance) if they cause allergies. Or maybe they just have a very unpleasant taste.

In addition to ensuring the functioning thyroid gland(in particular, it protects a person from pathogenic microflora), iodine is also invaluable for vitality.

Let us also note that a high concentration of iodine is observed only in green nut peels, that is, from ripe nuts, when they harden, it will not be possible to extract iodine (and its concentration also decreases as they ripen).

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

A high concentration of vitamin E in combination with other antioxidant substances gives green walnut jam benefits for:

Quick cleansing the body from waste and toxins;

Preventing premature aging (which is reflected not only externally, for example, skin withering, 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 greatest benefit It is recommended to eat it little by 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 washed down with it green tea.

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

Green walnut jam is very useful for nervous system- due to glycosides and tannins, plus - it’s sweet with sugar, so it’s quite possible to fill a saucer with it and count on improving your mood and supporting brain activity with a surge of energy (as well as increasing concentration, improving memory and perception of new information).

In what cases will walnut jam be particularly beneficial?

Walnuts are known to be beneficial for cardiovascular system, but the benefits of green fruits in this regard are more pronounced and they, in particular:

Increases the strength and elasticity of blood vessels;

Clears blood vessels of cholesterol;

Improve 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 can help restore the functioning of the intestines affected by diarrhea (especially if it was caused by poor-quality food).

Nutritionists like to recommend walnuts not only green, but in any form in general for the prevention and treatment of anemia, getting rid of the feeling chronic fatigue and frequent dizziness, lightheadedness.

How else are the benefits of walnut jam manifested?

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

And even though sweets are generally not good for teeth, green walnuts, even 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 caries.

Also, consuming walnut jam helps:

Building up muscle mass and reduction of body pain during physical (sports) activity;

Improving cerebral circulation;

Wound healing and tissue regeneration in general;

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

Strengthening bone tissue (including teeth);

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

Improved sleep.

Can walnut jam cause harm?

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

And you should definitely take into account that nuts, even green ones, are highly allergenic products and children under 12 years of age and women during pregnancy and especially should not get carried away with them. breastfeeding.

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

Although, to avoid harm, walnut jam is classic recipes Contraindicated for diabetes, it is not necessary to refuse it - you just need to prepare it with a sweetener suitable for your individual case.

Known since ancient times, the benefits of eating nuts were first noticed by the legionnaires of Alexander the Great during his military wanderings in Asia. Nut kernels are consumed raw and treated nut butter and shell decoction. Huge benefit Green walnut jam is used in the treatment of a number of diseases. This article is all about useful qualities and food made from green nuts, recipes with step-by-step photos.

Walnuts: nutritional composition

Walnut fruits contain a number of nutrients and vitamins that have a beneficial effect on the human body and help maintain health. Rich set of vitamins C; RR; IN; vital acids; a whole series useful minerals that improve the functioning of the body and appearance. The phytoncides contained in nuts guarantee protection against pathological bacteria.

Nuts suitable for jam

Unripe nuts have an unpleasant taste, they are bitter and are not recommended for consumption raw. Jam made from green walnuts is not only tasty, but also healthy treat, which can treat many diseases. It is useful to use for persistent insomnia; migraines; headaches in weather-dependent people; stress; depression; pregnancy complicated by iodine deficiency; childhood rickets; overstrain of the body and persistent physical fatigue.

You should be especially careful when consuming green nut jam if you are sick. diabetes mellitus, peptic ulcers gastrointestinal tract, allergic manifestations; obesity.

Technology for making jam from unripe nuts

Preparing nuts for making jam takes a lot of time and requires special care. Nuts are selected at milky ripeness, when the shell has not yet begun to harden. You can check ripeness with a regular puncture using wooden skewers or toothpicks. If a wooden skewer easily penetrates the skin of an unripe nut, plunging deep into the pulp, such a nut is suitable for making jam.

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

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

The utensils for cooking jam are of great importance - you should choose pans with a heavy, thick bottom from stainless steel; in extreme cases, enamel cookware will do. Containers made of copper or aluminum are absolutely not suitable for making jam. In copper basins, when cooking jam, vitamin C is destroyed, aluminum containers are destroyed by exposure to excess acid.

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

Advice! Preparing nuts before making jam takes a lot of time, this operation should be carried out with special care - from proper preparation fruit depends healing power jam.

Soaking nuts

How to properly make jam from green walnut fruits: methods and options

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

Jam made from fruits with peel is similar to buckwheat honey– it has a thick dark color. To prepare this jam, the fruits are not freed from the green outer skin, which adheres tightly to the unripe kernel.
The composition of peeled nuts ultimately has a light color - this is the so-called “ white jam" In this case, the outer green skin is removed from the nuts.

Removing the peel

When peeling nuts from the top shell, you must use rubber gloves; the pigment contained in the skins can strongly stain the skin of your hands black.

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

In this article we will look at detailed recipe Armenian culinary specialists.

Armenian walnut jam

A special feature of this jam is that it is necessary to add lemons or citric acid to the mass when cooking. Lemon zest gives an unusual taste to jam, and adding lemon significantly increases the content of ascorbic acid in the finished product.

What you need for jam:

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

Boiling nuts in syrup

Sugar syrup is boiled from water and sugar, stirring the mixture thoroughly until the sugar grains are completely dissolved and boil. After boiling, nuts prepared in advance are added to the mass. Squeeze the juice of 2 lemons into the pan. Spices are wrapped in gauze or a special gauze bag is sewn for spices, then they are placed in boiling jam.

You need to wait for the jam to boil and turn off the mixture, which should be left for about 6 hours. The process of heating the container with jam is repeated 3 times. The finished jam is poured into dry clean jars, sealed clean plastic lids or roll up.

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