TOP 8 recipes for making walnut jam for the winter

An exotic delicacy made from walnuts has gained great popularity due to its unusual taste and a number of beneficial properties. There are many recipes for making walnut jam, which allows you to satisfy any taste desires.

Secrets of making walnut jam for the winter

To prepare a tasty and healthy delicacy, you need to take into account various tricks that experienced chefs resort to. As a rule, making jam takes a lot of time due to the need to remove bitterness from nuts.

Subtleties of product selection

For jam, you need to select large kernels at the stage of waxy ripeness. An important selection criterion is the absence of any defects, including cracks and dents on the shell.

At the beginning of July, the middle of the walnuts is formed, but the shell remains soft.

If the nut can be easily separated with a knife or pierced with a toothpick, then it is suitable for adding to jam. The center should be firm, but not jelly-like.

How to properly prepare containers?

Proper preparation of containers helps ensure the safety of workpieces for a long time. To sterilize jars at home, it is recommended to adhere to the following rules:

1. The containers are thoroughly washed and checked for chips and other defects. You also need to inspect the condition of the lids - if they are screw-on, then it is advisable that they are used for the first time.
2. To sterilize the jars, place them upside down on a metal sieve set over a pan of water. The water will boil and steam the inside of the jars. Sterilization takes about 15 minutes, after which you need to place the jars on a clean cloth without turning them over.
3. An alternative method of sterilization is baking in the oven. The washed containers are placed in the oven and the heat is turned on at 160 degrees. You need to heat the jars until they are completely dry.
4. Screw caps are boiled in water for 10-15 minutes immediately before use.To avoid getting burned, you should remove the lids using boiled tweezers.
5. Using containers with glass lids and iron clamps, you can prepare the lids along with the jars, and keep the seals in boiling water.

Benefits and harms of the product

Walnuts have many beneficial properties, so consuming this delicacy has a positive effect on the condition of the human body. The main beneficial properties include the following:

1. Strengthening the immune system. The product contains particles of iron, zinc and cobalt, so nuts compensate for the lack of vitamins, which is especially important in the autumn and spring periods.
2. Prevention of cardiovascular diseases. The presence of vitamins A and E has a beneficial effect on the functioning of organs and cleanses blood vessels from cholesterol and toxins.
3. Improving the functioning of the digestive system. Walnut kernels contain protein of plant origin, which optimizes the functioning of the intestines and stomach, and also prevents the development of dysbiosis.

You can only experience harm from eating walnut jam if you consume it in excess. The product is high in calories, so if you are prone to obesity, you need to correctly calculate the amount of product. You also need to be careful with chronic inflammatory diseases of the gastrointestinal tract.

How to make walnut jam at home?

Depending on your taste preferences, you can choose the appropriate recipe for making jam. By experimenting with adding different components, you can get an unusual taste of the delicacy.

Classic green nut recipe

The top layer of the peel of the immature kernels is cut off and the ingredient is filled with water.The nuts are soaked for three days, changing the water twice a day. Then the nuts are transferred to a soda solution for 3 hours.

Soaked nuts are thoroughly washed and re-filled with water for a day.

The prepared product is placed in boiling water and boiled for 10 minutes, after which it is poured with cold water. After 8-10 hours, cook again. The next day, prepare the syrup, add nuts to it and cook according to the standard recipe for making jam - mixing 2 kg of sugar and water.

In Armenian

When preparing jam in Armenian style, you must first soak the nuts in clean water, and then in a mixture of liquid and slaked lime. The soaked product is pierced with an awl and boiled for half an hour, first in water with alum, and then in plain boiling water.

When cooking the syrup, in addition to the main ingredient, spices are added inside, packaged in a gauze bag.

Then the jam needs to be cooked until tender - first for 4-5 hours over medium heat, and then, after cooling, until the syrup becomes thick. At the end of cooking, add citric acid.

In Bulgarian

To make Bulgarian jam, you need to follow the classic recipe. The difference is the use of cloves and cardamom as additives.

In Ukrainian

The Ukrainian recipe involves the use of young nuts. They are poured in water with citric acid, and then boiled in syrup with the addition of cloves.

With chocolate

Adding cocoa powder gives the jam a chocolate flavor. Cocoa is added 15 minutes before the end of cooking, the remaining steps are done according to the classic recipe.

With citric acid

Using any of the recipes, you can add citric acid. The ingredient allows you to make jam with a more delicate consistency.

Nut jam without lime

As a replacement for lime, you can use simple baking soda when cooking. The soaking period does not change.

Recipe with gooseberries

For 60 g of nut kernels, use 0.4 kg of gooseberries. The nuts are prepared according to the standard recipe, and the stems and stems are removed from the gooseberries and soaked for 2-3 minutes in boiling water. The following recipe is classic.

Terms and conditions of storage

The average shelf life of jam is 1 year. You should leave the treat in the refrigerator or a dark, cool room.