Walnut jam for the winter: TOP 8 cooking recipes, benefits and harms

Exotic delicacy cooked from walnuts has become very popular due to its unusual taste and a number of useful 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 he althy delicacy, you need to take into account the various tricks used by experienced chefs. As a rule, it takes a lot of time to cook jam due to the need to remove bitterness from nuts.

Subtleties of food selection

For jam, you need to select large-sized kernels at the stage of wax maturity. An important selection criterion is the absence of any flaws, including cracks and dents on the shell.

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

If a nut can be easily split with a knife or pierced with a toothpick, then it is suitable for adding to jam. The center should be firm but not gelatinous.

How to properly prepare containers?

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

1. Capacities are thoroughly washed and checked for chips and other defects. You also need to inspect the condition of the lids - if they are twisted, then it is desirable that they be used for the first time.
2. For sterilization, the jars are placed upside down on a metal sieve mounted on a pot of water. The water will boil and pour over the jars from the inside with steam. Sterilization takes about 15 minutes, after which you need to put the jars on a clean cloth without turning.
3. An alternative method of sterilization is roasting in the oven. Washed containers are placed in the oven and turn on the heat at 160 degrees. You need to heat the jars until they are completely dry.
4. Steep caps are boiled in water for 10-15 minutes just before use. In order not to burn yourself, you should take out the lids with boiled tweezers.
5. Using containers with glass lids and iron clamps, you can prepare the lids together with the jars, and soak the seals in boiling water.

The benefits and harms of the product

Walnuts have many useful properties, so the consumption of treats has a positive effect on the state of the human body. Key benefits include:

1. Strengthening immunity. The product contains particles of iron, zinc and cob alt, so nuts make up for the lack of vitamins, which is especially important in autumn and spring.
2. Prevention of cardiovascular diseases. The presence of vitamins A and E in the composition has a positive effect on the functioning of organs and cleanses the vessels of cholesterol and toxins.
3. Improve the functioning of the digestive system. Walnut kernels contain vegetable protein, which optimizes the functioning of the intestines and stomach, and also prevents the development of dysbacteriosis.

Facing harm from eating walnut jam is only possible with excessive use. The product is high-calorie, so if you are prone to obesity, you need to correctly calculate the amount of the product. You also need to be careful with chronic inflammatory diseases of the gastrointestinal tract.

How to cook walnut jam at home?

Depending on taste preferences, you can choose the appropriate jam recipe. By experimenting with the addition of various components, you can get an unusual taste of goodies.

Classic green walnut recipe

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

Soaked nuts are thoroughly washed and refilled 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, cooking is performed again. The next day, syrup is prepared, nuts are added to it, and cooking is carried out according to the standard jam recipe - mixing 2 kg of sugar and water.

In Armenian

When making 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 boiling syrup, in addition to the main ingredient, spices are added inside, packed in a gauze bag.

Then the jam must be boiled until cooked - first 4-5 hours over medium heat, and then, after cooling - until the syrup is thick. At the end of cooking, add citric acid.

Bulgarian

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

In Ukrainian

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

With chocolate

The addition of cocoa powder gives the jam a chocolate flavor. Cocoa is added 15 minutes before the end of cooking, the rest of the 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 texture.

Nut jam without lime

As a substitute for lime, you can use plain baking soda when cooking. The soaking time does not change.

Recipe with gooseberries

For 60 g of nut kernels, 0.4 kg of gooseberries are used. Nuts are prepared according to a standard recipe, and cuttings and tails are removed from gooseberries and soaked for 2-3 minutes in boiling water. Further recipe - classic.

Terms and conditions of storage

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

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