Walnuts are perhaps the most common in their family. They are simply called nuts, without specifying Greek origin and, as a rule, everyone immediately understands what it is about. The technology of cooking jam from these fruits is one of the most unusual and complex. And in general it is difficult to imagine what made the author of the first recipe take up its development.
Well, the experiment was a success! If you stock up on time, have patience and, of course, have all the necessary products, then the result will fully meet expectations.
Green walnut jam - general principles of preparation
• Two completely different jams are prepared from unripe walnuts - black (dark) and light. In order to prepare light jam, the peel must be removed from them, dark is obtained if the peel is not removed.
• The green fruits collected for jam must be ripe milk. If you try to pierce such a nut with a toothpick, it will freely enter it.
• Making jam is a long process that requires a long preparation of "raw materials." Freshly picked nuts must be soaked in plain or lime water, and often in both.
How to soak nuts in plain water:
1. Cut the edges of the green pulp - from the side of the tail and the opposite. Make deep punctures in several places with the tip of a knife and insert a clove into the holes.
2. After this, fill with clean water and soak in it for 10 days. Be sure to change the water every 12 hours.
3. On the tenth day, remove the nuts, dip them in clean boiling water and boil for ten minutes. Drain the broth, and pour the fruit again with clean water for 24 hours.
How to soak nuts in lime water:
1. Without peeling or cutting off the edges, soak the green fruits for 2 days in cool water. Be sure to change the water every five hours.
2. On the third day, replace ordinary water with a lime solution. For its preparation, five liters of ordinary water take a pound of slaked lime. Lime is bred in water, kept for several hours. Then the lime mortar is drained from the sediment, nuts are poured with it and they are left to stand for at least four hours.
3. The fruits are taken out, washed thoroughly, punctured in two or three places and poured with clean filtered water. Stand in it for 48 hours.
• Soak green nuts so that all bitterness comes out of them. If this is not done, the jam will turn out bitter.
• To enhance the taste and aroma, cinnamon, cloves, lemon juice, spices are added to the jam. Such a dessert with cocoa or almonds embedded inside the walnut is original and unusual.
• Jam made from green walnuts is easy to prepare for the winter. Tanks for him do not need to be sterilized, it is enough to wash them thoroughly with soda, then pour over with boiling water and dry well. After pouring jam on the jars, they immediately roll it with boiled lids.
Green walnuts jam with peel
Ingredients:
• one kg of young nuts;
• kilogram of refined sugar;
• 300 ml of water;
• 40 gr. cocoa;
• a mixture of ground spices: ginger, nutmeg, cinnamon, cloves.
Cooking method:
1. Rinse the prepared soaked nuts and boil them in cold water for three hours. Drain the broth, and cool the nuts.
2. Pour water into the granulated sugar, stir and place on a moderate fire. Cook with continuous stirring until the sugar grains are completely dissolved.
3. After the syrup is cooked, dip the boiled walnuts into it and cook the jam for at least two hours.
4. Two minutes before the end of cooking, pour a little syrup and dilute cocoa powder in it.
5. Add jar of spice and diluted cocoa to the bowl. Mix well and, boiling for another minute, pour the hot jam into jars.
Light green walnut jam
Ingredients:
• walnuts, milk ripeness - 3 kg;
• cardamom - 5 grains;
• 10 gr. cloves;
• two kilograms of sugar;
• 10 gr. cinnamon
• allspice peas - 5 pcs.
Cooking method:
1. Remove the top shell from the fruit and treat it with one of the appropriate methods.
2. Rinse the prepared nuts thoroughly and poke in several places. Pour in water and boil for 10 minutes from boiling over low heat.
3. Nuts in cold water for an hour.
4. Prepare syrup from granulated sugar. Put all the necessary seasonings on cheesecloth, tie in a "bag" and place in hot syrup along with nuts. Boil about five minutes and set aside for 24 hours. Next, boil again again and leave for another day. Repeat this procedure the next day.
5. Remove the bag of spices from the jam, and put the cinnamon. Stir well, boil the jam for another two minutes and pour into jars.
Green walnuts jam with peel
Ingredients:
• young walnuts - 1.5 kg;
• two glasses of granulated sugar.
Cooking method:
1. Put the nuts soaked in the lime solution and cook in cold water. After boiling, boil for three minutes and, turning off the stove, let it brew for two hours.
2. Then change the water, and boil the nuts again for three minutes and also leave to brew. Change the water again and also boil the nuts, but do not insist anymore, but put them to cool in a separate bowl.
3. In a liter of warm water, dilute granulated sugar and put on medium heat. Once the sugar has completely dissolved, pour the nuts into the syrup and continue to cook, without changing the heat for three hours.
4. After this, drain the syrup, and dip the nuts in the freshly prepared hot syrup and continue to cook the jam until cooked.
Green Walnut Jam with Lemon Juice
Ingredients:
• 2 kg of walnuts, milk ripeness;
• one kilogram of granulated sugar;
• cloves - 10 umbrellas;
• two large lemons;
• cinnamon.
Cooking method:
1. Remove peel from nuts and process in one of the ways specified in the principles.
2. Then thoroughly rinse them under the tap and boil until soft.
3. Sugar, dilute 400 ml of water and put on low heat. When the sugar has dissolved, boil the syrup quickly and remove from heat.
4. After it has completely cooled, dip the cooled blanched nuts into it and pour in freshly squeezed lemon juice. Boil the jam with a slight boil for five minutes and leave, covering with a linen towel, for a day.
5. Boil the jam in this way three times, and on the fourth, cook it until cooked.
Black vanilla walnut jam with green peels
Ingredients:
• unripe nuts - one kilogram;
• a pound of granulated sugar;
• a small piece of vanilla.
Cooking method:
1. Pour granulated sugar into a bowl and on the smallest fire with constant stirring, cook until crystals disappear. After that, dip the vanilla into the syrup and cool it slightly.
2. Pour soaked blanched nuts into warm syrup and leave. No need to cook.
3. The next day, remove the nuts, and put the syrup on moderate heat and cook until it slightly thickens. Cool again a little, and again fill them with nuts.
4. Repeat the process three more times.
5. On the fourth day, bring the thick syrup to a boil. Dip the nuts in it and boil the jam for at least ten minutes with a slight boil. Then pour into containers and close.
Green Walnut Jam with Citric Acid
Ingredients:
• one kilogram of milk ripeness of nuts;
• three and a half cups of sugar;
• filtered water - 600 ml;
• 1/4 tablespoons lemons.
Cooking method:
1. Arranged fruits laid out on paper and leave for a day, so that they slightly "faded". After that, soak them in water. How to do it correctly in water without lime is described in the general principles of preparation.
2. Rinse the soaked nuts thoroughly and blanch in boiling water for about five minutes. Drain and peel the peeled nuts.
3. After that, soak them again, but already in lime water.
4. After two days, rinse the fruits, prick them with a sharp knife and soak them again in plain water for two days, changing it every six hours.
5. After that, peanuts blanch for a quarter of an hour and refrigerate.
6. From the specified amount of water and sugar, boil the syrup and dip the cooled nuts into it. Boil the jam for 10 minutes on low heat, then cool and let it brew for 24 hours.
7. After that, add “lemon” to the jam, bring to a boil and, reducing the heat, continue to cook until cooked. At the end, add vanillin or cinnamon.
Black jam from green walnuts with a peel - "The middle middle"
Ingredients:
• one kilogram of young nuts;
• granulated sugar - 1.2 kg;
• clove umbrellas - 10 pieces;
• medium lemon;
• a small slice of orange peel;
• almond kernels.
Cooking method:
1. Soak the nuts and peel for four days in plain water.
2. After soaking, remove the green peel from the fruit and soak for a day in lime water, as described in the "general principles".
3. Thoroughly wash the nuts from the remnants of lime water and dip in cool boiling water.
4. After 20 minutes, remove, cool slightly and pierce each in the center of the tail with a sharp knife. Insert the almond nut into the "slot" and fill it with hot syrup.
5. Squeeze juice out of half a lemon into the jam, add the cloves and boil for five minutes.
6. After two hours, bring the jam back to a boil and continue cooking for 10 minutes. at minimum heat. Set aside again for an hour. So repeat three times.
7. In the last cooking, put a small piece of orange zest in the jam and cook the jam until cooked.
Useful tips and tricks for making jam from green walnuts with peel
• The young walnut peel is excessively saturated with iodine. If the fruits are processed without gloves, the skin of the hands will turn dark brown.
• If you still decide to work without gloves, moisten your hands in vinegar - the skin will not stain.
• The green peel will be easier to remove if the fruit is slightly “wilted”, leaving it laid out on a paper sheet.
• Do not use aluminum or copper containers for making jam. It should only be cooked in enameled pots or stainless steel dishes.
• The selection of suitable fruits will have to be done ahead of time. Choosing a tree that gives the right nuts is best for a year. Nuts must be seen during the ripening process in order to have an idea of the thickness of the outer layer of green pulp. Nucleoli should be tasted ripe, dried and even slightly fried.
• Nuts that, when ripe, look large, elongated enough are best suited. Their shell is thick and light, with a large pattern. The kernels are large, very elongated, resembling a chicken egg in outline.
• Very good jam from very different fruits, small, almost spherical, with a thin dark shell. Their ripe kernels are sweet, but jam will require a little more sugar. Such nuts are less suitable for jam with peel, soaking them in water will also take a little longer.
