Green walnut jam: time, patience and what else a healing delicacy requires. Green walnut jam: benefits and harms How to make walnut jam

People began to talk about the healing properties of walnuts during the reign of Alexander the Great. Currently, nut kernels are consumed raw and used to make tinctures, oils and sweet desserts. Now we will tell you how to make jam from green walnuts, a recipe for the desired delicacy.

Walnuts: nutritional composition

Walnuts grow in South and North America, as well as in Asia. Their trees are long-lived and are ready to live from 400 to 1000 years. The first harvest 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. From one tree it is quite possible to collect from 10 to 300 kilograms.

Unripe nuts contain many vitamins and minerals. Therefore, they are widely used both in medicine and in cooking. But in order for the nuts to actually bring benefits, 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 kernel still remain soft.

Unripe fruits have a high content of vitamin C, 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 is impossible not to mention 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 iron deficiency and thyroid dysfunction.
Not only the fruits themselves are used for medicinal purposes, but also the leaves and 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, delicious jam. This delicacy is especially recommended to be consumed in winter, when our body is deficient in vitamins and needs to strengthen its immunity.

Consumption of nut jam has a great effect on the functioning of the liver; its sweetness cleanses and strengthens it. Jam is recommended for sleep disturbances, nervous disorders and heart ailments. May help cleanse the walls of blood vessels from excess cholesterol.

Scientists have been able to prove that this plant is considered the best product for the functioning of our brain, which means that jam will be especially useful for those who are engaged in mental work. In addition, such a delicious addition to the diet will have a better effect on attention and memory. But English scientists say that nut dessert prevents the development of cancer of the mammary glands and prostate gland.

Walnut jam can be consumed by expectant mothers and little ones with a sweet tooth. But no special contraindications have been identified for nut jam; the main thing is that the product is of high quality. In addition, it should be noted that nut sweetness is high in calories, and people with excess weight 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 preparing the fruit, which we will definitely tell you about a little later.

Cooking method:

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

Recipe for green walnuts with honey

Unfortunately, the technology for preparing 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 added to nut jam, for example, honey, which also acts as a good preservative.

Cooking method:

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

Cherry jam with walnuts

Delicious and nutritious jam can be made from walnuts and cherries. We offer you a royal recipe where cherry berries are stuffed with walnut kernels.

Ingredients:

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

Cooking method:

1. For jam we take strong and large cherry fruits. We take out the bones; you can carry out this procedure using a special tool.
2. Chop the nuts into small pieces and stuff each cherry with them. We put our preparations in a pan, cover them with sweet sand and leave for six hours.
3. Then cook the cherry jam with walnuts in three batches of five minutes each; between cooking processes, the mass must cool completely and infuse for at least seven hours.
4. Place the finished treat into sterile jars and roll up.

Technology for making jam from unripe nuts

As we have already said, preparing nuts will require a lot of effort and time from you. Let's start by collecting the fruits; nuts are needed for treats when their skins have not yet hardened. How to find out? It’s simple, 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 must be intact, without damage, rotten or dark spots.

It is important to choose the right container for making jam. It is best to take a heavy stainless steel container; in extreme cases, you can use enamel cookware. But in no case are containers made of aluminum and copper suitable, since such materials “kill” vitamin C.

Before you start making 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 or without lime.

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

There is no need to cut anything off the nuts to soak them in lime water. We simply leave the fruits in ordinary water for three days, replacing the water every six hours. Afterwards, plain water must be replaced with a lime solution (0.5 kg of lime per 5 liters of water). The solution should be given time to brew (3 hours), and only after that the nuts should be soaked in it for 20 hours. Afterwards, rinse the fruits and keep them in plain water for 2 days.

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

Jam from halves of green walnuts with lemon

An incredibly tasty jam can be made from walnuts and lemon. This makes a sweet and sour dessert that can be served with tea, whipped cream and ice cream.

Ingredients:

• 16 unripe nuts;
• 650 g lemon;
• 135 ml 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 into the bottom of the pan, place the sliced ​​lemon on top, and then add the nut halves.
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 releases juice, reduce the heat and simmer the dessert for half an hour.

Recipe in Armenian

Walnuts are in particular demand in Armenian cuisine, so it is not surprising that they have their own recipe for delicious walnut jam.

Ingredients:

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

Cooking method:

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

Storage Features

The maximum shelf life of nut jam is nine months; it is during this period that they retain their beneficial properties. How to store jam? Choose a dark place, not cold, the temperature should be room temperature. The lid is screwed tightly, otherwise air will get in and your treat will spoil. After opening, store the dessert only in the refrigerator and for no more than two months.

Making walnut jam at home is a troublesome and time-consuming task, but at the same time very tasty and, most importantly, healthy.

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

Walnuts for jam

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

1. It is not worth collecting nuts treated with chemicals for jam; they contain less useful substances, and if the rules were not followed when mixing chemicals, then the nuts can even be hazardous to health!
2. If the nuts are preserved whole, with the peel, then they should be large and dense, but at the same time easily pierced with a needle. This nut has a formed kernel, but its outer shell can be easily cut with a sharp knife.
3. If nuts for jam are shelled and only the kernel is used, then choose ripe nuts with a ripened core.
4. For jam, you should take fruits of the same size so that they all cook evenly.

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

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Walnuts contain many beneficial nutrients. It is not surprising that since ancient times people have learned to store them fresh throughout the winter or simply preserve them. So, what are the benefits of walnut jam?

• It contains a lot of iodine in organic form, so it is easily absorbed by the body.
• There is a lot of iron and many other minerals and vitamins, so jam has healing properties. It improves blood composition, increases hemoglobin levels, and improves the functioning of the immune system.
• This jam improves metabolic processes in the body and improves the functioning of internal organs.
• Helps in the treatment of thyroid diseases.
• Helps strengthen the nervous system.

Walnut jam is often prescribed for recovery after operations, fractures, and serious illnesses.

Despite its positive qualities, such jam can also cause harm.

• People who are allergic to the nuts themselves or any other components in the dish should not eat it.
• If there is already a lot of iodine in the body, such jam is also not worth eating.
• The dessert is high in calories due to the fact that all recipes contain a lot of sugar. So people on diets can eat it more to prevent diseases, and not as a delicious dessert.

This dessert recipe is the simplest and most affordable. It is not difficult to make, and the taste is very pleasant.

Ingredients:

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

Preparation:

1. The green skin of the nuts is peeled off, but so that the nut itself remains whole and round. Now the nuts are placed in water. They must be soaked for at least 2 days. This is done in order to remove bitterness, because unripe kernels and the upper casing can be very bitter.
2. After 2 days, the liquid is drained and each nut is pricked with a long needle. One nail at a time is inserted into the resulting hole. Then the nuts are again placed in water and left for another 10 days. After about 3 days of soaking, you need to drain the water and pour boiling water over the nuts for a quarter of an hour. Then the boiling water is drained, cool water is poured in and the soaking procedure is continued for another 7 days.

Nut jam usually takes a long time to cook, because the kernels are not as easy to soak in sugar as, for example, cherries or apples.

1. After soaking, the fruits are washed again and dried thoroughly.
2. Syrup is made in a basin for cooking the dessert. When the sugar has dissolved, add nuts and the whole thing should cook for about a quarter of an hour.
3. When the jam has boiled, turn off the heat and leave the dessert to steep for 7 hours. This procedure is carried out 4-5 times, allowing the jam to settle for 7 hours after 15 minutes of cooking.
4. After 4 or 5 cooking times, the jam is laid out in sterilized containers and sealed with lids boiled in water.

The finished jars are wrapped in a blanket and left to cool for a day. Then you can remove them for the rest of the winter conservation.

This recipe is also called Bulgarian green walnut jam. For this, early nuts are taken, but the kernel must already have formed in them!

Ingredients:

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

Preparation:

1. The nuts are peeled from green skins, washed and dipped in a 0.5% citric acid solution for one hour.
2. After an hour, they are taken out, poured into boiling water and boiled for 4 minutes, then cooled in cold water for 10 minutes. The procedure is carried out 7 times. This will remove the bitterness from the nuts.
3. Syrup is made in a bowl for cooking jam. When the sugar dissolves, add nuts to it.
4. You need to cook the nuts until they are ready (you can taste them, they should be soft). Add citric acid 10 minutes before the end of cooking.
5. Now you just need to pour the jam into sterile containers and seal with boiled lids.

Spiced jam contains many components. If you wish, you can not take all the spices that are in the ingredients, but only your favorite ones.

Ingredients:

• Unripe walnuts – 50 pcs.;
• Carnation;
• Cardamom;
• Vanilla sugar;
• Cinnamon – one stick;
• Sugar – 1 kg;
• Water – 400 ml.

While soaking walnuts, it is important to change the water 2-3 times a day. If you don’t do this, then the procedure will be of no use!

Preparation:

1. The nuts are peeled from green skins and soaked for 2 days in cool water. After this time, the nuts are pricked with a knitting needle, one clove is placed in the holes and soaked for another 10 days. On the 3rd day of soaking, they are poured with hot water for a quarter of an hour, and then again with cold water and the procedure is continued.
2. When the nuts are soaked, they are washed, the cloves are taken out and dried.
3. Make syrup in a saucepan for cooking jam. When it boils and the sugar melts, add the nuts.
4. All spices are wrapped in a gauze bag and placed in a container where the jam is cooked.
5. Boil this jam over low heat until the fruits begin to shine. After that, vanilla sugar is added to them, and the whole thing is boiled for another 10 minutes.
6. Containers for twisting are sterilized, the lids are boiled for 15 minutes. After turning off the jam, it is packaged in jars and sealed.

The preserved food is wrapped in a blanket and taken to the pantry after 24 hours.

Jam with citrus produces an interesting, refreshing taste and rich aroma.

Ingredients:

• Walnuts – 1 kg;
• Lemon – 1 pc.;
• Zest from one orange;
• Sugar – 1 kg;
• Water – 400 ml.

To prepare walnut jam, use an enamel basin or stainless steel container.

Preparation:

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

WALNUT JAM - 6 RECIPES ON HOW TO COOK. WHAT IS GREEN WALNUT JAM USEFUL FOR?

Composition and calorie content of walnut jam
Walnut fruits are special because they change their chemical composition as they ripen. For example, vitamin C is found in abundance in green fruits and is completely absent in ripe ones, which is why the composition of walnut jam differs from the composition of dried kernels.

This delicacy is rich in:
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 quite a high-calorie product. Depending on the chosen recipe, the calorie content of the delicacy can range from 248 to 433 kcal/100 g, so in any case you should not abuse it.

What are the benefits of an unusual delicacy?
According to one study by UK scientists, walnut jam can prevent the development of breast and prostate cancer. But still, the main benefits of jam are due to the high content of iodine, as well as vitamins E and C.
Thanks to these substances, this product allows you to:
cope with diseases caused by iodine deficiency;
it is easier to endure heavy physical activity;
improve blood circulation in the vessels of the brain;
remove waste, toxins and free radicals;
improve the quality of blood and lymph;
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 consuming nut jam. This is an allergy to walnuts and excess iodine in the body.

Basic rules and secrets of making jam
The taste of this winter preparation (as well as others) largely 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 ripeness is called milky-waxy, when a delicate shell of milky color and waxy softness is hidden under the green peel. These nuts are usually only slightly larger than an olive.
A simple test will help determine whether nuts are suitable for jam. You need to take one green nut and try to pierce it through with a toothpick. If you can do this without much effort, then you have the ideal raw material for future harvesting.

Additionally, it would not be superfluous to make sure that there are no dark spots and other various defects on the fruits. Nuts should be selected as smooth and of the same size as possible.
Since green fruits have a strong bitterness, before making jam, the procedure of soaking them in lime water is mandatory.

It happens as follows:
For 7 - 10 days, green nuts are soaked in water, and to prevent it from souring, it is changed 3 - 4 times a day.
Then lime water is prepared. 200 g of slaked lime are poured into 3 liters of water, stirred, left for half an hour and filtered through gauze.
Pour this water over the nuts for 12 hours until it completely covers them, and stir from time to time.
Then the fruits are thoroughly washed under running water, pierced in several places with a fork and boiled for half an hour after boiling in a solution of alum (15 g per 1 liter of water) to remove any remaining lime.
Walnuts, washed again after this, are ready to be used for making jam.

Collecting green walnuts and preparing them for further preservation is best done with rubber gloves so as not to end up with hands stained brown for several weeks.

1. Classic green walnut jam
The classic green nut jam contains only the fruit itself, sugar and water. If you do not take into account the preliminary soaking, the cooking process differs from the usual only in that after a preliminary five-minute boiling, the water must be drained.

Ingredient proportions:
1400 g of young nuts;
1000 ml water for syrup;
600 g granulated sugar.

Preparation:
Soak unripe walnuts in lime mortar. Then rinse them thoroughly, put them in a pan of suitable capacity and put them on the fire.
After boiling, boil the nuts for five minutes and remove from heat. Let them brew for 2 - 3 hours, drain the water. Fill the raw material with fresh water and repeat the procedure with five minutes of boiling and tincture.
Pour sugar into a dry, clean saucepan, add water and bring the syrup to a boil. After the second boiling, remove the nuts with a slotted spoon and transfer them to the syrup.
Next, cook the jam for 2.5 - 3 hours, without changing the intensity of the heat.

To store, seal the nut treats in clean glass jars.

Armenian cooking recipe
Walnut jam in Armenian is also called “black”, since this is the color the green fruits acquire after soaking in a lime solution and cooking in syrup with spices.

For one serving of exotic delicacy you need to take:
500 g green walnuts (about 100 pcs.);
2000 g sugar;
2000 ml water;
10 pieces. carnations;
5 cardamom grains;
5 g cinnamon;
2.5 g citric acid.

Progress:
Boil the prepared nuts for half an hour. Then drain in a colander and cool quickly in cold water.
Place the water and sugar on the fire and bring to a boil, stirring constantly so that the syrup does not burn.
Make a bag from folded gauze in several layers and put all the spices into it.
Place the cooled nuts and a bag of spices into the hot syrup. Cook the jam over medium heat for 4 - 5 hours, then let the mixture cool completely.
Boil the jam a second time until the syrup becomes thick and does not spread on a cold saucer. At the end of cooking, remove the bag of spices and add citric acid.
Seal the hot jam into sterile glass jars and seal with iron lids.

2. Italian dessert with chocolate
The recipe for this jam is often found in Italian cookbooks, but Italians are surprised by this preparation, since the length of time it takes to prepare nuts completely discourages many housewives from preparing it.
If soaking walnuts for two weeks doesn't bother you, you can make a delicious chocolate-flavored Italian treat that requires:

Ingredients:
1000 g of walnuts soaked and boiled in alum;
1000 g sugar;
300 ml water;
100 g cocoa powder.

Cooking technology:
Make syrup from water and sugar. Immerse the prepared nuts in the boiling sweet mixture and cook them for an hour and a half over medium heat.
A quarter of an hour before the end of cooking, add cocoa powder and optional spices (ginger, cinnamon, cloves, cardamom or red hot pepper).
The full taste of the jam will be revealed only after several weeks of aging, so it is better to postpone tasting and roll the delicacy into prepared jars for now. For the same reason, you should not overdo it with spices.

3. Jam from young walnuts
There are two types of jam from young walnuts: black (the nuts are boiled together with the green peel) and white (from peeled fruits). Since the main bitterness is concentrated in the peel, white jam does not require soaking the raw materials for a long time.

To prepare such a preparation from young walnuts, you need to take:
1000 g of young green nuts;
1400 g granulated sugar;
400 ml water.

Cooking method:
Wearing rubber gloves, cut off the green skin from young nuts to expose the incompletely formed shell. Soak the peeled fruits for a day in cold water, changing it 3-4 times.
Boil syrup from water and 700 g of granulated sugar. Place the soaked nuts into it and cook for a quarter of an hour after the syrup boils again. Then remove the jam from the heat and cool completely.
Pour the remaining sugar into the cooled delicacy and then cook the preparation until completely cooked (a drop of syrup should retain its shape on a cold saucer).

How to cook without lime
Many housewives are afraid of soaking nuts in lime, which is why an alternative to this preparation using baking soda was born.

For about three liters of finished jam you need to take:
100 pieces. green walnuts;
250 g baking soda;
2000 g sugar;
800 ml water;
1 lemon.

Preparation:
Using a potato peeler, thinly trim the green skins from the nuts. Place the fruits in a pan of suitable capacity and soak in water for two days, changing it at least four times a day.
On the third day, drain the water, add baking soda to the nuts and stir. Leave the fruits alone for a day, stirring them occasionally.
After baking soda, rinse the raw materials well under running water and prick each nut with a fork in several places. Repeat the two-day soaking with frequent changes of water.
Blanch the prepared nuts in boiling water three times. To do this, you need to boil water, immerse the fruits in it for three minutes, then drain the water and repeat everything.
Place the nuts in a boiling syrup of water and sugar, let them simmer for five minutes and cool the jam. Repeat the procedure twice more. For the third time, add sliced ​​lemon to the jam. After boiling for five minutes with lemon, the jam can be put into jars.

Nut jam with citric acid
Another version of nut jam without using lime is prepared with citric acid. Of course, in this case, preparing the exotic delicacy will take more than one week, but the result is worth it.

Proportions of ingredients for preparation with “lemon”:
40 green walnuts;
600 g sugar;
2000 ml of water for boiling (1750 ml) and syrup (250 ml);
5 g citric acid;
10 - 15 clove buds;
1 cinnamon stick.

Sequence of actions:
First soak the nuts for two days in cold water, changing it every 6 hours.
After this, make several punctures in each fruit with a toothpick (fork or wooden skewer).
Then soak the raw nuts for another 11 days, changing the water just as often. Each time it will turn brown - this is how bitterness comes out.
Now the nuts should be peeled and immersed in an aqueous solution of citric acid for a day. Then boil the raw material in it for 20 minutes and again keep it in this solution for another day.
After a day, drain the liquid from the nuts, rinse them thoroughly and place them in boiling syrup along with spices. After boiling for ten minutes, leave the fruits in the syrup for a day so that they are saturated with spicy sweetness.
All that remains is to boil the jam for another half hour and place it in prepared sterile jars. Now we roll them up with lids and wrap them until they cool completely.
An exotic delicacy made from such familiar walnuts requires lengthy preparation and certain labor costs. But the result, believe me, is worth it!

Many people know about the healing properties of walnuts. The mature product is often added to various dishes and delicacies. But few people know how to make truly delicious jam based on green walnuts. The meal takes quite a long time. Familiarize yourself with the basic rules for preparing green fruits. Consider popular recipes for jam made from unripe walnuts.

Rules for soaking green nuts in drinking water

1. Sort through the freshly picked fruits, cut off the stalks and the opposite part of the kernel. Pierce the unripe nuts with knitting needles. Place clove buds into the holes.
2. Take a basin of a suitable size and pour the prepared nuts into it. Pour plain water over the nuts so that the liquid completely covers the product.
3. The aging period for 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 complied with.
4. After the days have passed, boil water in a large saucepan. Place the prepared nuts in a container with boiling water. Boil for about 10 minutes. Drain the hot broth, pour clean water over the fruits again. Wait a day.

Rules for soaking green nuts in lime water

1. In this case, there is no need to cut anything off the fruit before soaking. Place the product in a container with cold plain water for 2-3 days. Please note that it is highly recommended to change the fluid every 6 hours.
2. After 2 days, change the drinking water to a lime solution. It is recommended to combine 0.5 kg. chemical composition with 5 l. liquids. Stir the ingredients and leave to steep for 3 hours. Pour the mixture over the nuts and discard any sediment.
3. After 20-22 hours, catch the fruits and wash thoroughly with running water. Pierce the nuts in several places and place them in a container with purified water. Keep the product for about 2 days. After this, you can start making jam.

Why are nuts soaked?

1. To prevent bitterness in the jam, nuts are soaked using the above methods. 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. 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 boiling water over them, and wipe dry.

Green nut jam with cocoa

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

1. Take the soaked green nuts, rinse if necessary, and place in a saucepan with cold water. Place the container on the stove and turn the heat to low. Boil the product for about 3 hours.
2. After this, you can get rid of the broth. Cool the nuts at room temperature. At the same time, in a separate clean saucepan, combine filtered water and granulated sugar. Prepare a homogeneous syrup, stir the mixture constantly.
3. As soon as the sweet mass is ready, add nuts to 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 and dilute cocoa in it.
4. Stir the mixture and wait until the particles dissolve. Pour the mixture 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.

Nut jam with cardamom

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

1. The outer shell must be removed from the fruit. Soak the product for 10 days in plain water. Change the fluid twice a day. After this, wash the nuts and pierce them with any sharp object. Place the product in a container with clean water.
2. Wait for it to boil, then simmer the nuts for about 12 minutes. Boiled fruits should be transferred to a container with cold water. Leave the product for approximately 1 hour. At the same time, 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 stirred. Drain the water from the nuts and dry. Place the fruits in the syrup. Make a bag of cloth or gauze and place all the spices in it.
4. Place the spice bag with the general ingredients. Boil the ingredients for about 6 minutes. Turn off the stove and leave the treat at room temperature for 1 day. Repeat the process of boiling the treat 3 times.
5. Remove the bag of spices from the jam, pour the mixture into sterile jars, and 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. Carry out the procedure of soaking the fruits in a lime solution. Wash the nuts and cook. When the first bubbles appear, simmer the product for 5 minutes. Leave the composition to infuse for 2 hours.
2. After the allotted time, change the water and pour in fresh water. Boil the nuts for about 5 minutes, let sit for 2-3 hours. After this, change the liquid again and boil for a while. Next, you need to transfer the nuts to a clean bowl.
3. Pour in 1 liter. drinking water into a dry pan, add sugar. Stir the mixture over medium heat until completely dissolved. After this, add the nuts to the syrup and boil for 2.5-3 hours. There is no need to change the power of the stove. 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 peel, and soak the fruits using one of the above methods. Wash the rind under running water and place in a saucepan. Boil the nuts until softened.
2. Combine water and sugar in a saucepan. Prepare syrup using classical technology. Bring the sweet mass to a boil, turn off the burner.
3. Cool the syrup to room temperature, then place the boiled nuts in it. Squeeze the juice from the lemons and add to the main ingredients. 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 and insulate the pan with a terry towel. Wait a day.
5. Repeat the manipulation 4 times. Cook the treats one last time to your desired consistency. Distribute the treat into a dry container and seal with nylon. Keep refrigerated.

Vanilla green nut jam

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

1. Take a metal pan of a suitable size and pour granulated sugar into it. It is better to carry out manipulation in thick-bottomed containers. Place the container on the stove and turn the heat to low.
2. Stir the mixture constantly and wait until the grains are completely dissolved. The nuts must be soaked in advance using either of the two methods described above. Also, the fruits must be boiled in plain water for about 6-7 minutes.
3. Pour the dried nuts into a clean container, pour warm syrup over them, add vanillin, stir thoroughly. After a day, boil the ingredients over low heat. Wait a day and simmer the treat until it thickens. Roll it up for the winter.

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

1. Sort through the nuts and place on parchment paper. Leave the fruits 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, rinse the nuts thoroughly under the tap. Place the fruits in a pan of boiling water. Cook the product for 5-7 minutes. Drain the water and wait for the fruit to cool.
3. Remove the skins from the nuts and soak them in lime solution. The manipulation is described at the beginning of the article. After 2 days, wash the fruits, pierce them with a sharp object, and soak in running water. For 2 days, change the water every 5-7 hours.
4. After carrying out a series of certain actions, re-place the nuts in boiling water and boil for 15 minutes. Drain the liquid and cool. In a separate pan, combine purified water and sugar and place on the stove.
5. Once the syrup is smooth, add the nuts. Reduce heat to low and simmer ingredients for 10-12 minutes. Turn off the burner and leave the nuts for a day. After a while, add citric acid to the mixture and boil.
6. Boil the treat until it thickens. If desired, at the end of the manipulation you can add a pinch of vanillin and cinnamon. Turn off the stove, distribute the nut treat into clean containers, and 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 zest - 1 pc.
• almonds - 100 gr.

1. Place the walnuts in a bowl filled with cold water. Leave the fruits to soak for 4 days. After the specified time, remove the green peel from the nuts. Soak the 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 and place the nuts in it. Boil the product for a third of an hour. Drain the liquid, cool the nuts, pierce each fruit through with a knitting needle.
3. In a small saucepan, combine drinking water and sugar. Place the container on the stove and prepare the syrup. Place the almond kernels into the pierced walnuts. Pour the prepared sweet syrup over the product.
4. Cut the lemon into pieces and squeeze the juice into a common container. Add cloves and mix ingredients. Wait for the composition to boil, boil for about 6 minutes. Leave the treat for 2 hours at room temperature.
5. After some time, put the pan back on the fire and set the power to minimum. As soon as the composition boils, simmer the treat for another 10-12 minutes. Repeat the manipulation about 3 times.
6. During the last boiling, add chopped orange zest to the treat. Mash the mixture to a thick consistency and pour into sterile jars. Seal the treats with metal lids.

When handling green walnuts, protect your hands with gloves. Otherwise, you will be scrubbing off the iodine for a long time. You can also wet your hands with vinegar to prevent them from staining. To easily remove the nuts from the peel, the fruits should be placed on parchment paper, and after a day, continue the manipulations.

Video: recipe for green walnut jam