Jam from walnuts: delicious exotic

There are several ways to make jam from walnuts. The most, perhaps, tiring is their preparation for cooking. In the southern regions, the markets often sell already peeled and prepared nuts, from which you can immediately make jam. However, there is not always an opportunity to buy raw materials, and in most cases, in order to indulge your relatives with this delicacy, you will have to work on your own.

To make jam from nuts, one hundred grams of sugar will need two kilos of sugar, several nails, juice of one lemon. Collect still immature, soft nuts of so-called milk ripeness (they should be easily pierced with a toothpick or match). They are peeled off a green crust, leaving a soft shell, and soak the fruit in cold water. The period of their preliminary soaking is two days, and the water needs to be changed every 8 hours. Clean the nuts in rubber gloves, otherwise the fingers will turn brown. After 48 hours, the water is poured and the nuts are again soaked, this time in the calcareous water, in which they are kept for 24 hours. For its preparation, half a kilogram of slaked lime is poured with five liters of cold water, stir well and stand for 3-4 hours. Then the lime water is poured into another container through the gauze and soaked in it with walnuts. During soaking in lime, they should be mixed as often as possible. After a day, the nuts are caught, carefully washed and pierced each of them with a fork in two or three places, then again soaked in cold water. This time their soaking time is two days. After 48 hours, the nuts are taken out, lowered into boiling water and blanched for about 10 minutes, then thrown back on a sieve.

Prepare a thin syrup. To do this, take two glasses of sugar and the same amount of water, stir and bring to a boil, removing the foam from the surface. Put the cloves and lemon juice in the syrup, pour the nuts and bring it to a boil, then remove it from the heat. After cooling, the jam from the walnut nuts is again brought to a boil and cooled, then the heating is repeated again. For the fourth time it is already brewed longer, until ready, over low heat. In total jam is prepared, in total, almost a week. Such complex manipulations and prolonged soaking are necessary in order to eliminate the bitterness inherent in young, unripe walnuts, and also to remove from them a fairly persistent coloring pigment.

The next method of cooking allows you to weld jam from walnuts without using lime. In this case, whole nuts (1 kg) are soaked in water for 48 hours, periodically changing it. After two days, the water is drained, the nuts are peeled from the green peel, pierced with a fork and boiled for 20-25 minutes, adding 0.5 liters of water to a liter of water. Lemon juice. Cook syrup from 300 ml of water and 1.5 kg of sugar. After boiling the syrup and removing it from the foam, lay nuts (1 kg). Cook them for 10 minutes, then set aside for 10-12 hours. After this period, jam from walnuts put on the fire and boil for another half an hour. If there is a desire, at the end of cooking, you can add vanillin or a pinch of cinnamon. Ready jam is laid out in glass jars and sterilized.

The following recipe allows to weld nut jam without prolonged soaking of fruits. Before cooking, they are supposed to wax a few days in the sun. After that, peel is peeled off the nuts, they are poured for 10 minutes with a solution of citric acid, then brought to a boil and welded for 15 minutes. Nuts are removed from the boiling water and cooled. Prepare a syrup of 1 kg of sugar and a glass of water, pour them nuts and leave for at least 10 hours. Then they should be cooked on low heat until ready (50-60 minutes). Hot jam is laid in sterilized jars and rolled up with lids.

Welded walnuts have a dark color and are very beautiful in the section - dark cores and a shell in combination with a light core. They can not only be served for tea, but also used for decorating festive desserts.