Green walnut jam: subtleties of cooking at home - how to make jam from milky ripe walnuts

Fruit preparation options

Green walnuts are harvested from mid-June. If you are planning dry walnuts, you need to collect them much later, when the nut inside is completely ripe, and the peel itself asks to be removed.

Before cutting the fruits, they are checked for suitability for making jam.To do this, try to pierce the nut with a sharp skewer or small knife. If you can do this without much effort, then the time has come!

When choosing nuts, take only specimens that are equal in size, as well as with undamaged skins. The green skin should be covered with a thin layer of waxy coating.

The harvested crop is washed. Afterwards, the skin is removed from each nut. The cut layer should be thin, like when peeling potatoes. It will take quite a lot of time to clean, but the effort will pay off handsomely.

Important note! If you want to keep your hands white, be sure to wear thin rubber, vinyl or plastic gloves before cleaning the fruit. It is advisable to change them after cleaning every 15-20 nuts, since the dark pigment can corrode the protective material. Neglecting this advice may force you to sit at home for several weeks after processing the nuts, waiting for the dark stains to get away with it.

Further options for processing nuts are possible. Let's look at each of them in more detail.

First method: using lime

Peeled nuts are poured with plenty of cold water and soaked for at least two to three days. In this case, there is a high probability that the liquid will ferment. To avoid this, change the water as often as possible, but at least 3 times a day. At night, the bowl of walnuts is taken outside, where it is cooler. The ideal option is to keep the nuts in the refrigerator during the entire pre-processing period. In this case, the water is changed at the same frequency.

The first infusion drained will be dark brown in color - this is iodine with bitterness, and each subsequent infusion will become lighter.

Next, prepare a lime mortar.To do this, pour 300 grams of slaked lime into 3 liters of water and mix thoroughly. Then the mash is allowed to sit for 2-3 hours. The upper muddy water is carefully filtered through two stands of flannel or other dense fabric. Soaked nuts are dipped into this lime solution for 24 hours.

This is followed by thorough washing and pricking each nut with a fork. Ideally, you should soak them for another couple of days in clean water, but many people neglect this step, having previously suffered from constant draining and refilling of liquid.

Second method: with citric acid powder

So, the technology here is a little different. Green fruits are peeled and pierced in several places. It is very convenient to use a fork for this. As they say: “One hit, four holes...”. Next, the nuts are filled with water, just as in the previous case. The soaking period with periodic water changes is 7-10 days.

Then it's time for acidified water. It is prepared from 2 liters of water and a teaspoon of citric acid. The raw materials are soaked in an acidified solution for another 24 hours.

Then, without draining the infusion, the nuts are boiled over medium heat for a quarter of an hour, and then left for a day for control soaking.

All! The greens are ready to make jam!

Third method: soaking in clove infusion

Peeled green nuts are pierced in 3-4 places, and dried clove buds are inserted into the holes. This spice has a very pungent aroma and is able to remove the bitterness from walnuts much faster.

The soaking technology is similar to the previous options, but the time is reduced by 2 times. On average, this will take four days.

After this, the fruits are boiled in clean water for 20-30 minutes, and then quickly cooled under running ice water.

Recipes for green walnut jam

With lemon juice, cloves and ground cinnamon

A thick syrup is made from two glasses of filtered water and a kilogram of sugar. A gauze bag with 7 clove buds is dipped into a boiling solution, the juice of two medium-sized lemons and cinnamon (5-10 grams) are also added.

Pre-peeled and soaked fruits are placed in the aromatic syrup - 100 pieces. The method of preliminary preparation can be any.

As soon as the jam boils, turn off the fire immediately, and cover the bowl with the fruits with a clean piece of cotton cloth and leave for a day. After 24 hours, bringing to a boil is repeated, and then the dessert is cooled again.

After a three-fold procedure of boiling and cooling, the masses proceed to the next stage. It consists of basic cooking of walnuts for 30 minutes.

After the fire is turned off, the bag of spices is removed from the syrup, and the fruits with syrup are poured into sterile jars. Read about how to sterilize containers for preservation at home Here.

With citric acid

This option is quite time-consuming and labor-intensive, but it's worth it.

So, first prepare an acidified syrup from a glass of water, a kilo of sugar and a tablespoon of lemon. The mass is brought to a boil.

A kilogram of pre-prepared nuts is transferred into the bubbling syrup. The fruits are kept in syrup for 7 minutes and then removed with a spoon onto a metal sieve. The syrup and greens are cooled at room temperature.

The completely cooled syrup is heated again, the fruits are added, and after seven minutes they are removed. The procedure is repeated 6-7 times. The last time, the peeled hazel fruits are boiled a little longer - 10 minutes. Ready-made walnut greens jam is packaged in jars.

The channel “Simple video recipes from Summer TV” presents a three-day method of making jam

Method without soaking

Milk walnuts (1 kilogram) are peeled, removing it as thinly as possible. Next, the fruits are pricked in several places.

Next, the fruits are boiled after the liquid has boiled for a quarter of an hour or a little longer. Then the water is changed, and the boiling is repeated for the same time.

At the same time, prepare syrup from a glass of water and 5 two-hundred-gram glasses of sugar. Add the juice of one lemon, a teaspoon of powdered cinnamon and a sprig of mint to the solution. The last ingredient can be taken either dry or fresh.

Boiled nuts are dipped into the fragrant boiling mass. The jam is boiled for 5 minutes (counting time after boiling), and cooled at room temperature. After approximately 5-6 hours, cooking continues. It consists of boiling it three times and cooling it twice.

After the mixture boils for the third time, taste the walnuts. The top layer of nuts should be easy to bite, and the pulp inside should turn into a delicate jelly-like mass. If everything is so, then the jam is ready! Before packaging, mint sprigs are removed.

Irina Kuzmina presents a relatively quick cooking method in her video. She uses baking soda when soaking fruits.

Who should stop eating nut jam?

Since green walnuts are rich in iodine, it would seem that such a product is completely safe to consume, given that many of us are deficient in this mineral. However, excessive consumption of iodine-containing products is highly undesirable. Therefore, nut greens jam is consumed in doses, no more than 2-3 tablespoons per day.

An allergy to walnuts is a reason to completely avoid this delicacy. For the same reason, pregnant and lactating women should exclude jam from their diet.

How to store walnuts

The rules for storing this aromatic and very healthy dessert are simple. The main thing is to follow the cooking technology and package the finished dish in sterile containers. It is also important to boil the lids for a short time. 5 minutes is enough.

Store jam in the refrigerator or basement. To preserve all the beneficial substances, you need twilight and coolness. We are sure that you will definitely find such a place in your home. Shelf life of the product is 1 year.

We also suggest that you familiarize yourself with the original recipe walnut and grape jam.