Green walnut jam: benefits, recipes

Most residents of Russia have little idea what walnut jam is. This delicacy can be prepared mainly by residents of the southern regions, since the nuts for jam must be collected while still very soft, preferably directly from the trees, in a green (immature) state. However, due to the development of selection, many southern crops are gradually moving north. And, perhaps, soon even residents of the middle zone will have the opportunity to make this exotic jam by picking fruits from the trees in their area. Recipes for green walnut jam do not offer much variety.But for those who have similar nut trees growing on or near their plot, it will be interesting to familiarize themselves with the features of the technology and recipes for making this very healthy dessert.

Benefits of green walnut jam

Walnut fruits contain a rich set of vitamins (PP, C, group B), microelements, acids important for the functioning of the body, as well as phytoncides that help fight certain types of bacteria.

The iodine content of green fruits is especially high, so jam is most often recommended for people who have problems with the thyroid gland. But green walnut jam can also bring tangible benefits for the following health problems:

• with instability of blood pressure (hypertension);
• for insomnia, migraines and headaches, especially in weather-sensitive people;
• for depression and all kinds of fears;
• for liver diseases;
• to increase immunity, especially for colds: sore throat, flu and others;
• with gastritis;
• with atherosclerosis.

And this is only the data of official medicine. Traditional medicine recommends the use of nut jam for rheumatism, gout, and the presence of gynecological and urological diseases.

In addition to, in fact, painful conditions, the beneficial properties of young walnut jam will have a beneficial effect on pregnant women, on people whose work is associated with intense mental activity, as well as those who are extremely weakened after a recent operation.

Harm of nut jam made from green walnuts

Since nut jam contains a fairly large amount of sugar, it should be consumed with great caution by obese people.

In addition, it is contraindicated for young children and those who suffer from peptic ulcers of the gastrointestinal tract, diabetes mellitus and allergic manifestations.

Taste of walnut jam

The taste of walnut jam is so unique that not everyone can describe it reliably. In addition, due to differences in manufacturing technology, it can vary quite a lot. The classic taste of nut jam with peel is slightly reminiscent of sweet chocolate candy. The syrup itself is sweet, even cloying, and the fruits are very tender, slightly elastic and also sweet.

If the recipe uses citric acid, a refreshing sourness appears in the jam. And the addition of spicy aromatic substances adds new dimensions of taste to the jam.

How to make green walnut jam

The process of making nut jam itself can be divided into two uneven stages.

• First stage – actually preparing the fruits for cooking takes the most time, from 5 to 15 days.
• Second phase, which includes the direct preparation of jam, can be completed in one day.

For those who have never made such a dessert, the most questions arise at the first stage. And this is not surprising.

First of all, you need to understand in what months you can make this jam, because if you lack experience, you can miss the right time. You should select fruits in the so-called milky ripeness, when the shell is still light green in color, soft and pliable to the touch. A sharpened wooden stick or toothpick should easily penetrate it. And when cut, the nut pulp should be quite uniform, pale white in color.

Typically, the most suitable time for making green nut jam is from the end of May to the end of June. In July it may already be somewhat late, although much depends on the specific variety and region of growth (weather conditions in the current season).

The fruits are selected to be approximately the same size, without damage, that is, there should be no dark or even rotten spots on the peel.

Particular attention should be paid to the dishes in which the nuts will be prepared and the cooking process itself. Under no circumstances should aluminum or copper containers be used for these purposes. Stainless steel pans with a thick bottom are best. Enameled dishes are also suitable, but light enamel can become thoroughly darkened from interaction with the fruits during the process of soaking them. You need to be prepared for this. It is best to use wooden, glass or ceramic spoons to stir the jam.

The first stage is soaking.

Green walnuts have a very bitter and unpleasant taste due to the high iodine content in the shell. Prolonged soaking allows you to free the fruits from bitterness. For the same purposes, various substances are also used: lime, soda or citric acid.

There are two main types of nut jam:

• With a peel, having a thick dark, almost black color.
• Without the peel, in this case the color of the jam becomes light brown.

The peel can also be removed in different ways: in a thin layer using a vegetable peeler, or in a thick layer, practically leaving only the pulp. When peeling nuts, it is recommended to use rubber or latex gloves.Since the pigment substance contained in the peel of the fruit can permanently color the skin of the hands almost black.

Most often, pre-soaking nuts is carried out as follows:

1. First, whole green fruits are soaked in cold water for 2 days, not forgetting to change the water two or even three times a day.
2. Then they are washed and immersed in a lime solution or soda solution or citric acid solution for at least 4 hours, and for a maximum of 24 hours.

3. At the next stage, the nuts are washed under running water, pricked with a sharp object over the entire surface of the peel, or peeled completely.
4. Fill it with cold water again for at least one or several days, not forgetting to change the water regularly (2-3 times a day).
5. The fruits are washed again under running water, and then boiled in boiling water for 10-12 minutes.
6. Remove to a colander and allow excess liquid to drain.

Stage two – making jam

This stage is more traditional.

1. First, a fairly rich sugar syrup is prepared.
2. After boiling it thoroughly, place the prepared fruits in it and cook for about 5 minutes.
3. Set aside for 1 hour and, bringing the jam to a boil again, cook for 5 minutes.
4. Repeat this procedure with settling at least 5 times.
5. Then put the jam into sterile jars and seal it tightly.

Green nut jam with peel

You will need:

• about 100 pieces of green walnuts;
• 1.6 liters of water;
• 2 kg sugar;
• 5 liters of water;
• 0.5 kg slaked lime;
• a pinch of citric acid.

Manufacturing:

1. Unripe nuts are collected from the tree.
2. They are sorted, washed and cut into two halves.
3. Place in a deep vessel and fill with cold water for several days.
4. Constantly change the water at least 3-4 times a day.
5. Then the fruits are poured with prepared lime mortar for 24 hours.
6. The solution is drained and the nuts are thoroughly washed.
7. Fill with fresh cold water again and leave for a day.
8. The water is drained, fresh is poured in, heated until boiling and cooked for 25 minutes.
9. The procedure is repeated 2 times.
10. Place the nuts on a towel and dry them.
11. A syrup is prepared from water and sugar, into which citric acid is added and nuts are placed.
12. Boil for 5 minutes and turn off the heat until the mixture cools.
13. Repeat the procedure 5 times.
14. Jam made from green walnuts with skins can be considered ready.
15. It is laid out in a sterile container and rolled up.

Bulgarian green nut jam

According to the Bulgarian recipe, nut jam is prepared with the obligatory use of citric acid for soaking.

You will need:

• about 1 kg of pre-soaked walnuts;
• 200 ml water;
• 1 kg sugar;
• 10 g citric acid for syrup.

Manufacturing:

1. First, the nuts are soaked in the traditional way for 5 days, constantly changing the water.
2. Then prick the peel and soak for another 5 days.
3. At the next stage, prepare a solution from 1.5 liters of liquid and 1 teaspoon of citric acid.
4. Heat it until it boils, immerse the soaked nuts there for 5 minutes.
5. Use a slotted spoon to remove the fruits and place them in a container of cold water.
6. Repeat this procedure 5 times, each time reheating the solution with citric acid until it boils.
7. Then the traditional syrup is boiled from water and sugar, and citric acid is added to it.
8. Place the washed nuts there and cook for about a quarter of an hour until tender.

Armenian walnut jam

According to the Armenian recipe, green walnut jam is prepared with the obligatory addition of spices: cinnamon or vanillin, sometimes cloves.

You will need:

• about 1.5 kg of peeled and soaked walnuts;
• 2-2.2 kg granulated sugar;
• 500 ml of clean water;
• 2 cinnamon sticks;
• 1.5 g vanillin.

Manufacturing:

1. Water with sugar is heated to a boil and until the syrup is completely transparent.
2. Place completely soaked and peeled nuts into boiling syrup.
   
3. It is advisable to place the spices in a gauze bag and also dip them into the syrup along with the fruits.
4. Boil the syrup with nuts for a few minutes and let it cool for 6-8 hours.
5. Repeat this procedure three times.
6. Before putting the jam into jars, remove the bag of spices.
7. Then put into clean and dry jars and roll up.

How to make green walnut jam with lemon

A dessert made from green walnuts, prepared with the addition of lemons, is especially tasty and not as cloying as classic jam.

The cooking process itself is completely the same as described in the previous recipe. Only 2 lemons are added to the ingredients, which are used entirely along with the zest.

Lemon juice and grated zest are added at the very beginning of cooking, at the first stage of cooking.

Unripe walnut jam with cloves

Cloves are a very interesting spice that goes well with the taste of green walnuts.

You can prepare jam according to the standard recipe, adding a bag of 10-12 clove buds during cooking for additional flavoring of the dessert.

But there is a more original way to use cloves. To do this, the nuts, peeled before the next soaking, are stuffed with clove buds, using 3-4 pieces for each fruit.

Then, according to the traditional method, they are soaked for several more days, boiled in water, and then in sugar syrup. They are rolling up for the winter. The result is a very original delicacy that lovers of spicy desserts will appreciate.

Young walnut jam

For those who are limited in time, but want to try to create a sweet miracle from green nuts, there is a recipe for making this jam relatively quickly.

You will need:

• 1 kg of young walnuts;
• 1 kg sugar;
• 250-300 ml water;
• a pinch of cinnamon.

Manufacturing:

1. The fruits are washed, pierced in several places with a fork and boiled for 20 to 30 minutes without pre-soaking.
2. Fill with cold water and keep in it for at least half an hour.
3. Repeat the procedure one more time.
4. Prepare syrup by completely dissolving sugar in water and adding cinnamon.
5. Throw the nuts into boiling syrup, cook for a quarter of an hour and leave to cool for 10 hours.
6. Boil again for the same amount of time and set aside for 10 hours.
7. After the third cooking, the jam is packaged in sterile containers and sealed.

Reviews of green walnut jam

Terms and conditions of storage

Hermetically rolled or twisted jars of green walnut jam can be perfectly preserved for several years in a cool place with a temperature not exceeding + 25 ° C. It is advisable that they are not exposed to sunlight.

Conclusion

The recipes for green walnut jam described in this article do not exhaust all the possible culinary imagination of housewives. After trying to make this jam once, you can endlessly experiment with adding different spices (ginger, nutmeg) or berries and fruits. Thus, the usefulness of the finished product will only increase.

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